Pumpkin Cake With Maple Cream Cheese Frosting
"I was looking to make myself a delicious birthday cake. I usually go for carrot cake, but my sister recommended pumpkin cake. I also had been eying this recipe for Maple Cream Cheese Frosting. And I added some chopped bittersweet chocolate, which is delicious, but not necessary.
Cake recipe is from http://www.lifesambrosia.com/2009/10/pumpkin-cake-with-amaretto-cream-cheese-frosting-recipe.html
Frosting recipe is from http://www.kitchenista.org/2009/05/12/carrot-cake-with-maple-cream-cheese-frosting/
I put it all together here for my safe-keeping and because it was an absolutely wonderful cake.
Just make sure the frosting is completely room temperature or your cake will end up ugly like mine (but still delicious!!)."
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
-
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 3 eggs, room temperature
- 1 1⁄2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 1⁄2 cups pumpkin puree
-
Frosting
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup unsalted butter, room temperature
- 2 cups confectioners' sugar
- 1⁄4 cup pure maple syrup
- 5 ounces bittersweet chocolate, chopped (optional)
directions
- Cake:.
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
- Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
- In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
- Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
- Evenly divide cake mixture between the two prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
- Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
- Frosting:.
- Beat sugar and butter with mixer or in stand mixer.
- Gradually add confectioner's sugar and maple syrup while blending.
- You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
- Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
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RECIPE SUBMITTED BY
I love to cook. Anything. At least once. My favorite dishes are savory with many, many vegetables. Especially onions, garlic, and mushrooms. And cheese.
