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  • PUMPKIN SPICE CAKE

    2 votes
    PUMPKIN SPICE CAKE
    Servings: 8
    by Dufflyn Lammers
    1 recipe
    		 >
    My boss made this at one of our company Christmas parties...hope she'll make it again this year!

    Ingredients

    • Pumpkin Cake with maple-Cream Cheese Frosting
    • Serves 8
    • CAKE
    • 1 stick unsalted butter at room temperature, plus more for greasing pans
    • 1 cup firmly packed dark brown sugar
    • 1/3 cup granulated sugar
    • 2 cups cake flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper (optional)
    • 2 large eggs
    • ½ cup buttermilk mixed with 1 teaspoon vanilla
    • 11/4 cups canned solid-pack pumpkin
    • FROSTING
    • 2 8-ounce packages cream cheese, softened
    • 1 stick unsalted butter, room temperature
    • 2 cups confectioners’ sugar
    • 11/4 cup pure maple syrup

    Directions

    1. Cake
    2. Preheat oven to 360 degrees. Butter two 8 by 2 inch cake pans. Line the pans with parchment circles, butter the parchment and coat the pan with flour. Tap out excess.
    3. In a mixer, beat the butter and sugars until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder and soda, cinnamon, ginger, nutmeg, cloves, salt and pepper if using, into a medium bowl.
    4. Add the eggs one at a time to mixer, scraping down the sides. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide batter equally between the pans. Rap the filled pans once on the counter to release air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert cakes onto racks and remove the parchment paper. Cool completely
    5. Frosting
    6. In a mixer beat all the ingredients until fluffy. To assemble the cake, frost the top of one cake, then place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes before serving.

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    Reviews

    • BRATT
      BRATT
      this sounds yummy, I put lots of spices in mine but have never used brown sugar or pepper, will have to give it a try

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