Pumpkin Cake with A Cream Cheese Frosting

Indulge in the flavors of autumn with this delectable two-layer pumpkin cake, infused with warm spices and topped with a luscious cream cheese frosting. It's perfect for any occasion and garnished with pecans for added texture and flavor.

Ingredients

🎃 1 can 15oz pumpkin purée
🥚 4 eggs
🫒 1 cup vegetable oil, measured with a Pyrex measuring cup
🍦 1 tablespoon vanilla extract
🍚 1 cup granulated sugar
🌾 2 cups King Arthur unbleached all-purpose flour
🌡️ 1 teaspoon cinnamon
🍂 1 teaspoon pumpkin spice
🥄 2 teaspoons baking powder
🧂 1/4 teaspoon salt

🧈 1 stick unsalted butter, room temperature
🧀 1 block 8oz cream cheese, room temperature
🥛 1/4 cup heavy cream
🍨 1/2 teaspoon vanilla extract
❄️ 4 cups powdered sugar

🌰 Candied or regular pecans, whole for decoration, chopped for sprinkling

Instructions

1- Cake Preparation:

• Preheat your oven to 350°F (175°C). Prepare two Wilton round baking pans with parchment paper.
• In a large ribbed clear glass mixing bowl, combine pumpkin purée, eggs, vegetable oil, vanilla extract, and granulated sugar. Whisk until smooth.

2- Mix Dry Ingredients:

• Add the King Arthur flour, cinnamon, pumpkin spice, baking powder, and salt to the wet mixture. Whisk until well combined.
• Divide the batter equally into the prepared baking pans.

3- Baking:

• Bake in the preheated oven until golden brown and a toothpick comes out clean, about 25-30 minutes.
• Remove from oven, cool slightly, then invert pans to remove cakes. Peel off parchment and cool completely on a wire rack.

4- Cream Cheese Frosting Preparation:

• In a KitchenAid stainless steel mixing bowl, beat cream cheese and butter until light and fluffy using the whisk attachment.
• Add heavy cream and vanilla extract, mixing until incorporated.

5- Adding Sugar:

• Gradually add powdered sugar while mixing on low speed, then increase speed until frosting is smooth. Scrape down sides as needed.

6- Cake Assembly:

• Place a dollop of frosting on a white ceramic cake stand to hold the cake.
• Position the first cake layer, spread a generous layer of frosting on top.

7- Final Assembly and Decoration:

• Place the second cake layer over the frosted bottom layer. Cover the top with more frosting, smoothing it evenly.
• Decorate with whole pecans and sprinkle chopped pecans over the frosting.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Equipment:

• Pyrex liquid measuring cup
• Wilton round baking pans with red silicone handles
• KitchenAid stand mixer with whisk attachment
• Ribbed clear glass mixing bowl
• Stainless steel mixing bowl
• Two silicone spatulas (one with a black handle and one with a white/wooden handle)
• White ceramic cake stand
• Ziploc plastic re-sealable bag

Nutritional Information: (Approximate, per serving)

• Calories: 450
• Proteins: 6g
• Fats: 22g
• Carbohydrates: 60g

Cooking Tips

• Ensure that butter and cream cheese are at room temperature for optimal frosting texture.
• Gradually incorporate powdered sugar to prevent mess and lumps.

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Two-Layer Pumpkin Cake