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🎃 Pumpkin Cake with Cream Cheese Frosting 🎃
Detailed Ingredients & Notes
For the Cake:
- All-purpose flour: Provides structure to the cake. For a lighter texture, sift the flour before measuring.
- Baking powder & soda: Ensure the cake rises properly. Make sure they’re fresh for the best results.
- Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, and cloves. Adjust the quantity to taste if you prefer a spicier cake.
- Eggs: Use large eggs at room temperature for better incorporation and fluffier texture.
- Vegetable oil: Keeps the cake moist. Canola oil or melted coconut oil are good substitutes.
- Brown sugar: Adds depth of flavor and a slight molasses-like richness. Use dark brown sugar for more intensity.
- Granulated sugar: Balances the flavors and adds sweetness.
- Pumpkin purée: Use canned pumpkin purée or homemade purée. If using homemade, make sure it’s well-drained to avoid excess moisture.
For the Frosting:
- Cream cheese: Softened cream cheese ensures a creamy, lump-free frosting. Full-fat cream cheese works best.
- Unsalted butter: Softened for smooth mixing. If you only have salted butter, reduce the salt in the recipe.
- Powdered sugar: Sift to avoid lumps.
- Vanilla extract: Enhances the flavor of the frosting. Pure vanilla extract is recommended for the best taste.
- Salt: A pinch brings out the sweetness without making it overly sugary.
Step-by-Step Detailed Instructions
1. Prepare Your Workspace:
- Preheat your oven to 350°F (175°C).
- Grease your 9×13-inch baking pan thoroughly to prevent sticking. Line with parchment paper, leaving overhang for easy lifting.
2. Mix the Dry Ingredients:
- Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk for even distribution and fluffiness.
3. Prepare the Wet Ingredients:
- In a large bowl, whisk eggs with both sugars until light and creamy.
- Add oil and mix until emulsified.
- Stir in the pumpkin purée gently, ensuring it’s well combined but not overmixed.
4. Combine the Mixtures:
- Gradually add the dry ingredients to the wet ingredients in three batches.
- Use a spatula to fold the mixtures together gently. Stop as soon as you don’t see dry streaks of flour—overmixing can make the cake dense.
5. Pour and Bake:
- Pour the batter into the prepared pan. Smooth the surface with a spatula for even baking.
- Bake on the center rack for 30-35 minutes.
- Check at 30 minutes: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a cooling rack.
6. Make the Frosting:
- In a large bowl, beat the softened cream cheese and butter together for 2-3 minutes until fluffy.
- Add the vanilla extract and salt, beating to combine.
- Gradually sift in the powdered sugar, mixing on low speed initially to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until smooth.
- If the frosting feels too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
7. Frost the Cake:
- Spread the frosting over the cooled cake evenly.
- For a decorative touch, use the back of a spoon to create swirls or peaks.
8. Cut and Serve:
- Use a sharp knife to cut into 24 squares or desired serving sizes.
- Serve immediately, or refrigerate the cake for a firmer frosting.
Optional Variations and Enhancements
- Nuts or Raisins: Fold in 1/2 cup chopped pecans, walnuts, or golden raisins into the batter for texture.
- Maple Cream Cheese Frosting: Replace part of the vanilla extract with maple syrup for a fall-inspired twist.
- Decorations: Sprinkle the frosted cake with chopped nuts, a dusting of cinnamon, or festive sugar decorations for added flair.
Storing the Cake
- Room Temperature: Keep unfrosted cake covered for up to 2 days.
- Refrigeration: Store frosted cake in an airtight container in the fridge for up to 5 days. Bring slices to room temperature before serving.
- Freezing: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
Enjoy this Pumpkin Cake with Cream Cheese Frosting—it’s like autumn on a plate! 🍁🍂