The Most Amazing Pumpkin Cake
Happy almost fall to all my baking lovelies! I absolutely adore autumn. It’s such a warm, homey season. Fall conjures up cozy images of strolling through pumpkin patches. Carving homemade jack o’lanterns on the front porch. Drinking warm apple cider by a cracking fireplace. Lighting a scented candle while snuggled up in a blanket. Seriously, how can people not love this time of the year?
One of the best parts of the new season is the sheer amount of inspiration I’m getting for this blog. I’m so ready to create new autumnal-themed recipes and to photograph gorgeous treats for you all. Even though it’s not technically fall until next week (September 22nd—mark your calendars!), I’m already jumping on the bandwagon and publishing new recipes. And for my first official fall recipe, I had to do it justice with a stunning pumpkin cake.
How to Make Pumpkin Cake
Prep. Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
Combine the dry ingredients. Sift together 2 cups of flour, 1/2 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, and 1 tbsp. pumpkin pie spice in a large bowl. Set aside.
Combine the wet ingredients. Mix together 1 cup (packed) of light brown sugar, 1/2 cup granulated sugar, and 1 cup canola oil. Beat in 4 eggs, incorporating them one at a time. Add one (15. oz) can of pumpkin puree. Finally, finish off with 1 tsp. of vanilla extract. Whisk until combined.
Incorporate the wet ingredients into the dry ingredients. Gradually fold the wet ingredients into the dry ingredients. Mix until just combined. It’s okay if the batter is slightly lumpy. Evenly distribute the mixture between the two pans. Bake for 30 minutes in the preheated oven. Let the pans cool for 10 minutes before transferring the cakes to a cooling rack.
Assembly. Chill the cake for a few hours before assembling. I usually bake my cakes the day before and place them (tightly wrapped) in the fridge overnight. I’ve learned from experience that it’s so much easier to trim a cake that’s been chilled. After chilling, take a long knife with a serrated edge to trim the tops of each layer to make a flat surface. Place one cake layer on a cake stand or serving dish and, using an offset spatula, cover the top evenly with cream cheese frosting. Repeat with each subsequent layer, and then cover the sides of the assembled cake with frosting. Enjoy!
A cake with a tender crumb, that exudes pumpkin flavor and is topped with some cream cheese frosting? Good heavens, this pumpkin cake is the best thing since slice bread.
Happy baking lovelies! Xx.
The Most Amazing Pumpkin Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 1 cup canola oil (vegetable oil will also work)
- 1 (15 oz.) can of pumpkin puree
- 4 large eggs, room temp.
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake pans.
- Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Combine the brown sugar + granulated sugar with the oil. Incorporate the eggs, adding them in one at a time. Stir in the pumpkin puree and vanilla.
- Fold the wet ingredients into the dry ingredients. Mix until just incorporated.
- Evenly distribute the batter between the two cake pans. Bake in the preheated oven for 30 minutes. Let cool in the pan for 10 minutes before transferring the cake layers to a wire rack to finish cooling.
- Top with cream cheese frosting. Enjoy!
