MENU
 
 
 
 

  • Pumpkin Velvet Cake

    1 vote
    Pumpkin Velvet Cake
    Prep: 20 min Cook: 30 min Servings: 12
    by Carolinaheartstrings
    301 recipes
    >
    I was so excited when I made this cake and it turned out well. I had to develop a recipe that uses both of the required ingredients for this month’s Improv Cooking Challenge at Frugal Antics of a Harried Homemaker and somehow Red Velvet came to mind. But another reason that I was so excited is because my sweetie actually loved it. His mom and sister made legendary Red Velvet cakes (his favorite) AND he warned me when I started making pumpkin recipes for November that he does NOT like anything pumpkin. So it was a great compliment when he gave this one a big thumbs up! This cake is a basic “velvet” formula using buttermilk, a little cocoa and vinegar. It also has its traditional cream cheese icing but with a dash of spice to give it a holiday season touch.

    Ingredients

    • Cake:
    • 2 ½ cups all purpose flour
    • 1 tablespoon cocoa
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 2 eggs
    • 2 cups sugar
    • 2 cups canned pumpkin
    • ¼ cup oil
    • 1 cup buttermilk
    • 1 tablespoon vinegar
    • 1 teaspoon vanilla
    • Frosting:
    • 2 8 oz packages of cream cheese
    • 1 4 oz stick of margarine
    • 2 cups powdered sugar
    • 2 teaspoons vanilla
    • 1/8 teaspoon nutmeg
    • ¼ teaspoon cinnamon

    Directions

    1. DIRECTIONS:
    2. Sift together flour, cocoa, salt & baking soda one bowl.
    3. Mix eggs, sugar, pumpkin, oil, buttermilk, vinegar & vanilla and a second bowl.
    4. Gradually add wet ingredients to dry ingredients. Mix well.
    5. Bake in 2 greased and floured 8” pans at 350 degrees for 30 minutes.
    6. Mix cream cheese and margarine well. Mix in sugar well.
    7. Mix in vanilla, nutmeg and cinnamon.
    8. Let cool COMPLETELY before frosting.
    9. Here’s a tip for presentation: I love using a cake stand and being a tad clumsy I don’t like transferring an iced cake to a stand. Try using a little greaseproof or waxed paper under the cake when you ice it on your cake stand. After it has set up, simply (ok it’s not SUPER simple, but very do-able) remove the paper underneath.

    Similar Recipes

    Comments

    • Salad Foodie
      Salad Foodie
      Oh that looks so luscious. I can only imagine the flavor combos there - "Trying Soon" - for sure!
      • Claudia lamascolo
        Claudia lamascolo
        Sounds wonderful, a keeper recipe for sure!

        Leave a review or comment