This amazing moist and tender pumpkin cake melts in your mouth then adding a cinnamon cream cheese frosting with a touch of maple syrup completes a perfect cake.
This is why I love the fall, pumpkin and apple are my favorites to bake with, when baking with pumpkin or apple pies or cakes it fills the house with a wonderful aroma. When I found this recipe I knew I would love it, and it is a must have in your recipe box.
Ingredients For The Cake:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk
For The Frosting:
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
Directions:
1. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
2. In a medium bowl, mix flour, baking soda and salt. Set aside.
3. In a large mixing bowl cream butter and sugar until light and fluffy about 3 minutes on high. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
4. Divide batter evenly into prepared pans. Bake for 32-40 minutes, or until a toothpick inserted into the center comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
5. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
6. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
7. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
recipe and photo from: http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/
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