Pumpkin Velvet Cake

By CandyH

Ingredients

• Icing:
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon plus 3/4 teaspoon pumpkin pie spice
• 1 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 (15oz) can pure pumpkin puree
• 2 teaspoons pure vanilla extract
• 1 cup melted, unsalted butter
• Vanilla-Toasted Pecan Cream Cheese Frosting (recipe below)
• 9 ounce jar pumpkin butter (I prefer “Dickinson’s” brand)
• Whole toasted pecans for garnish (16 pecans)
• 1 pound (16 ounces) cream cheese, softened
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 TB vanilla
• 1/2 cup toasted pecans, finely processed (chopped)

Details

Adapted from thecozyapron.com

Preparation

Step 1

-Prepare the dry ingredients by whisking together the flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl; set aside for a moment.

-In another large bowl, add the brown and granulated sugars, the eggs, the pumpkin puree and the vanilla extract, and using a hand mixer, mix on medium until all ingredients are smooth and well combined; next, add in the melted butter, and mix that in until that is well incorporated.

-With you mixer on low, slowly add in about 1/3 of the dry ingredients, and once those are incorporated, add in another 1/3 and mix, then the remainder and mix just until smooth and well blended.

-Pour the batter evenly between the two cake tins, and bake the cakes for 28-30 minutes, or until a toothpick inserted into the center comes out clean; allow the cakes to cool in their pans for about 10 minutes before turning them out to completely cool.

-Once cooled, cut any excess “dome” shape off the tops if desired (just enough to help create a flatter surface), and place the first cake layer, with its flat, bottom-side up, in front of you; spread a generous amount of the Vanilla-Toasted Pecan Cream Cheese frosting over that layer, followed by about ½ cup of the pumpkin butter, spread thinly over the frosting; place the next layer of cake over that one, and once again with it’s flat, bottom-side up, frost this top layer generously (plus the sides of the cake) with the frosting; next, add the remainder of the pumpkin butter decoratively to the center of the top of the frosted cake and spread, and garnish with pecans to indicate where each slice will be.

Icing:
To a large bowl add the softened cream cheese and the butter, and with a spatula, smooth and combine the two together just a little bit; then, using a hand mixer, beat the two together just until smooth and fluffy; next, add in the powdered sugar, one cup at a time, and beat that in until well blended; add in the vanilla, and beat that in just until incorporated.

-Finally, fold the finely processed pecans into the frosting using a spatula, just until well combined; cover and store in fridge until ready to use.