This cake is special.
It’s one of those recipes that you write down. You know, the kind that you slip into your recipe books for safe keeping…
It’s the kind of recipe that you dream about and look forward to baking every time pumpkin season comes around.
It’s the kind of cake that you will just want to keep eating. The kind of cake that sits pretty on your kitchen counter, with a knife parked permanently beside it, so that every time you pass it by, you can slice yourself a little sliver (or two) to snack on.
It’s the kind of cake that never seems to last long enough, because well… I’m just going to come right out and say it…
This cake is downright addictive. There I said it.
This cake is moist, buttery, pumpkin spice heaven.
This cake is so good, it doesn’t even need frosting… but did I mention I’ve topped it with Maple Cream Cheese Frosting?
Because pumpkin + spice + cream cheese = arguably the best flavour combination ever.
A final note of this recipe – it also makes amazing little cupcakes if you are looking for more of a bite sized treat to serve for a gathering – or you know… just to have on a Tuesday afternoon.
This cake is everything. And I want it in your life.
Happy baking lovelies
-KP xxx
Pumpkin Spice Cake with Cream Cheese Icing
Things you need…
Cake
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp pure vanilla extract
4 eggs, at room temperature
1 15 oz can of pumpkin pure
2 cups all purpose flour
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
Maple Cream Cheese Frosting
6oz of cream cheese, at room temperature
1/4 cup butter, at room temperature
3 1/2 – 4 cups icing sugar
1 tsp vanilla
3 tbsp pure maple syrup
How to make…
Cake
Preheat oven to 350F and line a 9”x12” baking pan with parchment paper.
In a large mixing bowl combine butter and sugars; beat until light and fluffy with an electric mixer. Add the eggs in one at a time, mixing well after each addition. Add in vanilla and pumpkin pure and mix until well combined.
In a seperate bowl, sift together four, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Slowly add flour mixture to wet ingredients and mix until just combined.
Bake at 350F for 25- 30 minutes or until a skewer comes out clean. Allow to cool completely before icing.
Cream Cheese Frosting
In a large mixing bowl, cream together the butter, maple syrup and the cream cheese until well combined and there are no lumps. Slowly add half of your icing sugar and mix on low speed until well combined. Add in vanilla and maple syrup; mix until combined. Continue to slowly add in remaining icing sugar and mix for 2 minutes until the icing comes together and is light and fluffy.
If your icing is too stiff, add in some milk. If your icing is too fluid, add in some more icing sugar.
Once your cake is nice and cool, dollop on a few healthy spoon fulls of that fluffy cream cheese frosting, and use an offset spatula to spread to the edges of the cake. You want you icing layer to be about 1/2 inch thick… because this is Cream Cheese Icing we are talking about here, so there is no need to be stingy 😀
Now cut yourself a nice big slice, grab a fork or just use your hands and palm a slice with you to the couch, where you will enjoy your cake in all of its pumpkin spicey, cream cheese icing glory.
* This recipe adapted from the “Betty Crocker Cookbook” – Pumpkin Squares.
Leave a Reply