*please excuse the pictures in this post. I decided to make this cake at night after a few glasses of wine.
It’s time for another rendition of theme weeks and this week is brought to you by pumpkin! (insert pumpkin foofaraw here) Truth be told, it’s still 80 degrees in SoCal right now, so my mind is not registering “Pumpkin Week” quite yet. However, in the spirit of team camaradarie, I decided to join the party with a pumpkin spice cake.
I know you’re probably thinking, “Pumpkin spice cake? Yawn.” But let me tell you, this cake is a delicate balance of pumpkin, spices, and sweetness that you will want to add to your repertoire of “classic” recipes.
Now, in researching pumpkin spice cake, I found there were not many variations in recipes. Some called for buttermilk or sour cream to moisten things up, but I felt like the pumpkin would create enough moisture on its own. Other recipes went crazy on spices, but I wanted to let the pumpkin shine through.
This cake turned out perfect! The cake was full of flavor and the sweetness of the maple frosting balanced with the spiciness of the cake. I am definitely making this again for Thanksgiving.
For the cake, you will need:
- 1.5 sticks softened butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 (15 oz.) can pumpkin
- 2 cups flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 2.5 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. cloves
Preheat oven to 350 degrees.
Mix the dry ingredients together in a bowl and set aside (flour, baking soda, salt, spices).
Using a mixer, beat together butter and sugars until combined. Add eggs one at a time and vanilla. Beat until creamy.
Then add the canned pumpkin until just combined.
Slowly add the dry ingredients to the pumpkin mixture until the dry ingredients are fully incorporated.
Pour batter into greased bundt pan (or use my pal, Comfortably Domestic’s handy baking pan conversion chart). Bake for approximately 25-30 minutes (check with a toothpick).
For the frosting, you will need:
- 1/2 stick butter
- 1 (8 oz.) block cream cheese
- 1 tsp. vanilla extract
- 4 Tbsp. maple syrup (I used the real maple syrup. You might want to taste as you go if you are using the imitation stuff because it’s a little stronger.)
- 3-4 cups powdered sugar
Wait until the cake has cooled completely.
Beat butter, cream cheese, vanilla, and syrup together until creamy.
Add powdered sugar one cup at a time until it is as sweet as you would like. I think I stopped at 3.5 cups, but I was eye-balling it. I should stop doing that when I’m developing a recipe, but whatever.
Spread the frosting over the entire cake until it’s as perfect or messy as you like. Mine was rather messy, as you can see.
Please check out the other wonderful recipes for Pumpkin Week!
Carrie @ Bakeaholic Mama – Pumpkin Pie Macarons
Jeanne @ Inside NanaBread’s Head – Hazelnut Pumpkin Waffles with Cinnamon Honey Butter
Megan @ Country Cleaver – Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping
Allison @ Decadent Philistines – Pumpkin Marshmallows & Pumpkin Spice Syrup
Shanna @ Pineapple & Coconut – Creamy Maple Bacon Pumpkin Risotto
Anne @ From My Sweet Heart – Pumpkin Doughnuts with Cream Cheese Icing & Candied Pepitas
Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart