You've probably picked up on this by now, but I love seasonal cooking, and really really love fall. What you may not have learned yet, is that I think cream cheese frosting may be one of the most delicious things ever invented. Seriously. If I make standard buttercream, it's pretty likely I'll lick the beaters clean, but when I make cream cheese frosting, I lick the beaters, and then spend the next 5 minutes or so scraping every last bit of frosting out of the bowl with my finger and devouring it. Truth.
So, this cake is the best. The cake itself is super moist, full of awesome pumpkin and spices, and has a really great texture. It's almost like a carrot cake, but pumpkin style! And then the frosting. Ohhhhhh the frosting. Dreamy cream cheese frosting with a bit of pumpkin puree added in for a hint of pumpkin flavor. It makes the frosting the most gorgeous peach hue that I can't get enough of!
Well, enough of my rambling about this cake. Let's hop to it!
Pumpkin Spice Layer Cake with Cream Cheese Frosting: Adapted from this recipe
Serves 12-20 (this cake is super filling).
For the Pumpkin Spice Cake:
- 2 cups all purpose flour (I used Trader Joe's Gluten Free mix. Since it doesn't have xanthan gum added to it, I also added 1tsp xanthan gum)
- 1 3/4 cup sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 3 large eggs, beaten
- 1 cup canola oil
- 2 tsp vanilla extract
- 1 1/4 cups unsweetened pumpkin puree
- 1 cup lightly packed sweetened flaked coconut
- 3/4 cup crushed canned pineapple- do not drain
For the Cream Cheese Frosting:
- 2 8oz packages cream cheese, softened and cut into large cubes
- 1/2 cup (1 stick) butter
- 3 tbsp unsweetened pumpkin puree
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
1. Preheat the oven to 350°F.
2. In a very large bowl, sift together the flour, sugar, baking soda, cinnamon, salt, nutmeg, and the cloves.
3. In a medium bowl, combine the eggs, oil, and vanilla and mix until well combined.
4. In medium bowl, combine the pumpkin puree, coconut, and pineapple. Mix until well combined.
5. Add the egg mixture to the flour mixture and mix with a wooden spoon until just combined.
6. Add the pumpkin mixture and stir until just combined. I swear, it won't look as much like chili in person...
7. Pour your chili, ahem, I mean cake batter into two 9" cake pans, and spread evenly.
8. Pop your cake pans in the oven and let bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool on a wire rack, still in the pans, for 15 minutes. Then, run a knife around the edge, remove the cake from the pans, and let cool on the wire rack until cooled completely.
10. Meanwhile, while the cake cools, combine the cream cheese and the butter in a large mixing bowl and beat with electric mixer until it gets light and fluffy.
11. Add the pumpkin puree, vanilla, and about half of the powdered sugar, and beat until fairly well combined.
12. Add the rest of the powdered sugar, and beat until super smooth. Let's look at a close-up
Awwwwwww yea, this is the stuff that dreams are made of.
13. Ok! Now place one of your fully cooled cake layers on a plate. Then scoop about half of the frosting on top of it, and use a spatula to spread the frosting out to the edges.
14. Place the second layer on top, scoop the second half of the frosting onto the top cake layer, and spread out to the edges with your spatula.
15. Once that's done, lick that spatula clean. This step is not mandatory, but it is highly encouraged!
Ah! Look at that beauty! So, once everyone oohs and ahs, you can slice into this sucker.
Oh, hello dream cake! Now, just to note, because of the coconut, etc, this cake is a bit on the crumbly side. Be sure to use a sharp, long knife when you cut this. It can help to chill the cake for about half an hour before slicing into it.
If you do gluten-free baking or are looking to try it, this is a really fantastic recipe. I brought about half of this cake to work with me the other day, and it was a total crowd pleaser! My gluten eating co-workers raved about it and quite a few got through their piece, thought about who had baked it and said "Wait! Was that gluten free?" Ahhh success!
Anyway, I hope you get to try out this dreamboat of a fall cake soon!
Til next time!
Follow me on: