I had to take on a baking project today because 1) you know I can’t stand an empty cake plate and 2) I’ve single-handedly demolished every last Milk Dud in the house and had to have something else to move on to. Besides (and I know this is bizarre), about six months ago I decided on a freak impulse to hoard canned pumpkin (don’t ask), and now I’m doing my best to make a dent in my stash. So far I’ve made pumpkin bread, pumpkin bars, and most recently, this perfect layer cake. It’s gorgeous to look at and filled with warm, autumnal spices that will make your house smell amazing and bring a smile to everyone you serve it to. And I have no reservations in making such bold promises.
Make the cake, you won’t be disappointed. Feed it to your kids, or serve it at a dinner party. Frost it or sprinkle it with powdered sugar or go commando and leave it as is. Serve it for Thanksgiving for a change from pie. It’s that good!
A smallish note: The frosting portion comes from a different cake recipe on Epicurious.com. You might have extra; we did. We ate it with Teddy Grahams.
PUMPKIN SPICE LAYER CAKE WITH BROWN SUGAR CREAM CHEESE FROSTING
3 c. all purpose flour
2 t. baking soda
2 t. baking powder
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/4 t. nutmeg
1/4 t. ground alspice
1/4 t. ground cardamom
1 15-oz. can pure pumpkin (Shurfine Canned Pumpkin is on sale)
1 1/2 c. sugar (Shurfine Granulated Sugar is on sale if you’re running low)
1 1/4 c. vegetable oil
12 oz. cream cheese, room temperature
3/4 c. butter, room temperature
3/4 c. packed golden brown sugar
2 1/4 c. powdered sugar
1 1/2 t. vanilla extract
Preheat oven to 350. Butter and flour two 9″ round cake pans with 1 1/2″ high sides, tapping out any excess flour. Whisk first nine ingredients in a large bowl; set aside. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs to pumpkin mixture one at a time, beating to incorporate between additions. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
For the frosting: using an electric mixer, beat cream cheese and butter in a large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in vanilla. Chill until firm enough to spread, about 30 minutes.
Using a long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating a smooth surface. DO AHEAD: Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature two hours before serving.Featured, Fresh, Frugal, Fabulous, News | November 6th, 2012