Ingredients: |
Ingredients: 1 1/2 c pumpkin puree (or canned pumpkin)
5/8 c buttermilk
1 1/4 tsp vanilla
2 1/2 c flour
2 1/2 tsp baking powder
2 tsp cinnamon
1 1/4 tsp baking soda
3/4 tsp freshly ground nutmeg
1 c unsalted butter (2 sticks) softened
1 1/4 c firmly packed dark brown sugar
1 1/4 c granulated sugar
4 eggs
PUMPKIN CREAM CHEESE FROSTING
8 oz pkg cream cheese, softened
1/4 c canned pumpkin puree
1/4 c unsalted butter (1/2 stick) softened
1 Tbsp fresh orange juice
1 tsp grated orange zest
1/2 tsp vanilla
4 c confectioners sugar, sifted *This is a little more than a 1 lb box
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Directions: |
Directions:MUCH EASIER SHEET CAKE: Mix as below, bake in a 9x13 pan for 40 to 45 minutes. Serve cake warm with dollop of frosting on each serving, or spread frosting over cooled cake.
LAYER CAKE DIRECTIONS:
MIX: Preheat oven to 350º. Lightly butter three 9 inch cake pans. Line the bottoms with parchment paper and butter the paper. Set aside. Combine the pumpkin puree, buttermilk and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. Beat the butter in a large bowl with a mixer set on medium speed until smooth. Add the sugars and beat until smooth. Add the eggs, one at a time, beating well after each addition until smooth and light. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk mixture and ending with the dry ingredients, blending until smooth after each addition.
BAKE: Divide the batter equally among the pans and spread evenly. Bake until a tester inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Cool in the pans on wire racks for 30 minutes. Use a knife to loosen the cake layers from the sides of the pans and invert the layers onto wire racks. Peel off the parchment paper and cool completely.
FROST: Place a cake layer on a cake plate, top with a scant cup of the frosting and spread evenly. Repeat with the remaining layers and frosting. Store in refrigerator.
PUMPKIN CREAM CHEESE FROSTING
Beat the cream cheese, pumpkin puree, butter, orange juice, orange zest, and vanilla in a large bowl with a mixer on Medium speed until smooth. Gradually add the confectioners sugar and beat until light and creamy, about 5 more minutes.
Note: this frosting is somewhat soft, especially if you use a 1 lb box of confectioners sugar (which is a little less than 4 cups). |
This recipe for Pumpkin Orange Spice Cake is from