Frosted Pumpkin Cake

Frosted Pumpkin Cake

La Dorure

When pumpkins are in abundance, try the frosted and fluffy pumpkin cake, use cream cheese frosting, or the meringue icing to fill and garnish the cake.

How To Make Pumpkin Cake?

Ingredients

For The Cake

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 1/2 cup shortening or butter
  • 1 canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 orange zest, finely grated.
  • Marzipan pumpkins, to garnish
  • An 8-inch round cake pan

Cheese Frosting

  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/4 cups powdered sugar
  • 1 teaspoon pumpkin pie spice (optional)
  • 1 teaspoon vanilla extract

Method:

Prepare the cake batter:

  1. Prepare 8 inch round pan: Grease, flour and line the bottom with waxed paper. Set aside
  2. Sift together the dry ingredients: flour, baking powder, pumpkin pie spice, orange zest, and salt.
  3. In a large mixing bowl or food processor bowl, cream the shortening with the sugar and vanilla extract, until you get a fluffy and light mixture. Add eggs, one by one.
  4. Combine pumpkin puree with milk and baking soda. Add the flour mixture and pumpkin mixture, gradually, to shortening and eggs mixture.
  5. Beat the mixture well (don’t over mix) until you get a homogeneous batter.
  6. Pour the batter into the pan, and bake for 35 to 50 minutes, insert a toothpick in the center, it should come out clean.
  7. Remove from the oven, and let the cake to cool in the pan, on a wire
  8. rack, for 10 minutes.
  9. Remove the cake from the pan, and Let to cool completely, on a
  10. wire rack before to divide, fill and frost.
  11. Frost, make rosettes, garnish with Marzipan pumpkins or candies.

How To Make Cream Cheese Frosting?

  1. Blend the cream cheese with butter and the powdered sugar until fluffy.
  2. Add pumpkin pie spice and vanilla extract, blend until well combined. Keep the frosting in the refrigerator
  3. Divide the cream cheese into two equal portions, one for the filling and the other one to garnish with.

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La Dorure

We're passionate about French pastry, fine pastry art (Haute-Pâtisserie) cakes, and elegant desserts. Follow us to share our passion.

All stories by:La Dorure
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La Dorure

We're passionate about French pastry, fine pastry art (Haute-Pâtisserie) cakes, and elegant desserts. Follow us to share our passion.

All stories by:La Dorure