Pumpkin Spice Cake with Cream Cheese Ermine Buttercream - Cake Paper Party

By RoketJSquerl

Ingredients

• 7 ounces (200 grams) granulated sugar-1 cup
• 8 ounces (225 grams) brown sugar-1 cup
• 6 ounces in weight (170 grams) vegetable oil 13 tablespoons
• 4 large eggs
• 1 tablespoon (15 milliliters) vanilla extract
• 12 ounces (340 grams) all-purpose flour or pastry flour-2 1/3 cups
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 ounces in weight (115 grams) sour cream-1/2 cup
• 2 ounces in weight (60 grams) whole milk-1/4 cup
• 1 1/2 cups pumpkin puree (about one 15 ounce can)
• 6 Tablespoons (90 milliliters or 53 grams) all-purpose flour
• 8 ounces cream cheese softened and whisked smooth- 1 cup
• 8 ounces in weight whole milk (230 grams)- 1 cup
• 16 ounces (455 grams) unsalted butter, softened-2 cups (4 sticks)
• 14 ounces (400 grams) sugar-2 cups
• 2 tablespoons (30 milliliters) vanilla extract

Details

Servings 1
Adapted from cakepaperparty.com

Preparation

Step 1

Preheat oven to 350 F (177 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.

Beat sugars and oil for 2 minutes on medium-high speed of mixer. Add eggs one at a time and beat until well combined. Stir in vanilla.

Whisk dry ingredients to combine. Add to mixer and turn mixer on low, mix to moisten dry ingredients.

Whisk together sour cream, milk and pumpkin puree and add to mixer in two batches. Stir well after each addition. Mix for 30 seconds on medium after second addition to blend thoroughly.

Pour into prepared pans and bake for about 25-30 minutes until the cake tests just clean with a toothpick. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with Cream Cheese Ermine Buttercream or your buttercream of choice.

Place the flour in a 4 cup or larger microwave-safe container and slowly whisk in the milk and cream. Whisk some of the milk mix into the cream cheese and then add the cream cheese mix to the rest of the milk mixture. Make sure the mixture is smooth and lump free (an immersion blender can help with this).

Cook the mixture in the microwave in 30 second increments stirring after each interval until the mixture is thick enough to pile on itself without settling back in .

Remove from heat and set aside to cool for 10 minutes or until it is tepid or until room temperature (too hot equals melted buttercream!). Whisk occasionally or cover with wax paper to prevent a skin from forming.

Meanwhile, beat the butter on medium in the bowl of a stand mixer with a paddle attachment for 2 minutes until smooth and light. Gradually add sugar, 1 tablespoon at a time until it is all incorporated.

Add the cooled cream cheese-milk mixture, 1 tablespoon at a time to the butter mixture. When it is all added, beat in the vanilla and mix for 30 seconds or until fluffy. Yum!