Google Amy's Cooking Adventures: Pumpkin Cake with Cinnamon Frosting
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Monday, October 22, 2012

Pumpkin Cake with Cinnamon Frosting





I bake a lot of cakes, but I’m typically a doctor the cake mix type of gal.  But every once in a while, a recipe shows up that looks so incredible that I take the extra time a whip up a cake from scratch.

This cake was so amazing!  It was very reminiscent of carrot cake; moist and dense and delicious with a healthy slathering of cream cheese frosting.

Many times scratch cakes are criticized for being dry, but the pumpkin in this keeps it moist, making this a great place to start if you’ve never made a cake from scratch.  And it scratch cakes still aren’t your style, stay tuned, I’m sharing a cake mix pumpkin cake next!


Pumpkin Cake with Cinnamon Frosting
Adapted from Eat Cake for Dinner


Pumpkin Cake
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 ¾ cups pumpkin puree (15 oz can)
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
1/8 tsp cloves
3 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup milk (I used 2%)

Cinnamon Cream Cheese Frosting
½ cup unsalted butter, softened
16 oz cream cheese, softened
1 tsp vanilla extract
1 tsp cinnamon
2 cups powdered sugar


Preheat the oven to 350 degrees F and grease two 8x2 inch cake pans.

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy.  Add the eggs, one at a time, beating well between each egg.

Add the pumpkin, vanilla and spices.  Beat until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.  Turn the mixer to low, alternate adding the flour mixture and the milk to the batter, making sure to start and end with the flour.  Stir until just combined, scraping down the sides of the bowl as necessary.

Divide the batter evenly between the two prepared pans.  Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool on wire rack for 10 minutes, then invert to remove from the pans and cool the cakes completely before frosting.

To make the frosting, combine the butter, cream cheese, and vanilla in the bowl of a stand mixer.  Beat until smooth and light. 

Scrape down the sides of the bowl and add in the cinnamon.  Mix on low until combined.

Scrape the sides of the bowl again and add the powdered sugar.  Beat until smooth and combined.

Frost the cooled cakes, garnish with additional cinnamon, if desired.


8 comments:

  1. omw this cake looks amazing! i love carrot cake and cream cheese frosting! so this looks like an amazing new fav!! cuase i love pumpkin and cinnimon alot!! :)
    i deff wanna try this recipe soon!
    so it says you need 2 8x2 cakes pans?? are those round cake pans??

    ReplyDelete
    Replies
    1. Yep, they are round. 9's would work as well if that's what you've get, the layers will be just thinner and the baking time less

      Delete
  2. Yummie! I'm really gonna try this recipe! Thanks for sharing!

    ReplyDelete
  3. Oh wow, cinnamon frosting sounds great! Thanks for sharing at The Fun In Functional!

    ReplyDelete
  4. We love anything pumpkin! I must try this and the frosting...Yum!

    ReplyDelete
  5. Looks and sound delicious - pinned this to try later (when I'm not dieting!!)

    With Only 3 days left till Halloween I would love to invite you to post this over at my Halloween link party on The Purple Pumpkin Blog! Hope to see you there :)
    Michelle xoxo

    ReplyDelete
  6. Featuring your yummy pumpkin cake on this weeks All Star Block Party:

    http://www.nutmegplace.com/2012/10/all-star-block-party-22.html

    ReplyDelete
  7. MmMMM! That looks so moist and decadent! I love finding good from scratch cake recipes. It just makes me feel so much better that I'm actually making a cake! ;)

    ReplyDelete

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