Pumpkin Spice Cake with Whipped Cream Cheese Frosting

By RoketJSquerl

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons freshly ground nutmeg
• 1 cup golden brown sugar, firmly packed
• 2 cups canned pumpkin puree
• 5 large eggs, at room temperature
• 1 1/4 cup vegetable oil

Details

Servings 1
Adapted from notsohumblepie.blogspot.com

Preparation

Step 1

Preheat your oven to 350°F and prepare two 8" or 9" round cake pans with a light coating of non-stick spray and then line the bottoms with parchment.

In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt and spices. Once sifted, give it a good mixing with a whisk to ensure everything is evenly distributed and then set aside.

In a second large bowl, add the brown sugar and a third of the pumpkin puree. Combine the two with a spatula, pressing firmly to ensure there are no rogue lumps of sugar. Once lump free, add the remaining pumpkin and oil. Blend with a whisk and then add the eggs, one at a time, stirring with the whisk to incorporate after each addition.

Add the dry ingredients a third at a time, blending after each addition.

Divide the batter between your two pans and place into the oven on a lower-middle rack. Bake for 40-45 minutes until risen and firm to the touch.

Let the cakes stand in the pans on a wire rack to cool for 10 minutes. Then unmold onto the racks and turn right-side up to cool completely.

Once cool you can begin on my whipped cream cheese frosting.

This recipe has been making the rounds on the internet and has been very well received. Light, fluffy and not too sweet it is perfect with this cake. If you haven't tried it yet, you probably should.



Ms. Humble's Whipped Cream Cheese Frosting
Yields enough to frost a 8" or 9" double layer cake.
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.


Assemble your cake by trimming any humps off the top of the cake and place trimmed side down on your serving platter. Tuck strips of parchment under the cake to protect the platter during frosting, if desired. Dollop a generous amount of frosting onto the first layer--about twice as much as seen below--and smooth into an even layer, about 1cm thick.





Top with the second cake, again trimmed side down, and proceed with using the remaining frosting to cover the cake.





Since pumpkin spice cake evokes a certain understated homeyness, I decided to treat the exterior simply. Coating it with the whipped cream cheese frosting and using my small offset spatula to groove the outside edge.


Should you wish to dress up the cake, consider forming little pumpkins or acorns from white modeling chocolate or dotting the cake with with whole or crushed candied pecans. Even a drizzle of caramel would be welcome here.


To store, keep refrigerated for up to five days. Keep the cake well covered to prevent it from absorbing any odors while in the fridge. Allow to stand 10 minutes before cutting and serving.


Enjoy!