PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.
Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CAKE WITH CREAM CHEESE FROSTING
Topped with swirls of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved -- the perfect fall treat for potlucks, bake sales, and holiday parties.
Provided by Jennifer Segal
Categories Desserts
Time 1h
Yield 12 to 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
- In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
- Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
- In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
- Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
- Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.
Nutrition Facts : Calories 417, Fat 20 g, Carbohydrate 58 g, Protein 4 g, SaturatedFat 12 g, Sugar 44 g, Fiber 1 g, Sodium 229 mg, Cholesterol 96 mg
PUMPKIN CAKE WITH BROWN BUTTER ICING
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
- Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
- Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
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