Welcome, dear reader, to our first annual Pumpkin Week! This week’s posts will feature pumpkin recipes. To the max. So sit back, relax, and think autumn-y thoughts. First up: Pumpkin Cake!
Have you ever read the blog Sophistimom? The author, Jaime is absolutely incredible. She’s a mother of three beautiful children and centers her blog around “Good Reading, Good Breeding, and Good Eating.” I want to be her when I grow up. I always look to her blog when I’m looking for something fancy and just to read her fun posts.
Well, folks, when I decided to do Pumpkin Week, I knew I had to finally make this cake recipe from her blog. And you’ll want to make it as soon as possible.
Dear reader, dreamy doesn’t even BEGIN to cover this frosting. I’m not usually much for frosting, but it was INCREDIBLE. It was EVERYTHING I could do not to eat taste after taste, so I’d be sure to have enough for the cake. The texture is light, airy, and fluffy. It’s, well…dreamy.
We loved it so much we’re absolutely positive that this cake is going to make repeat appearances at our house for years to come.
I am lame to the max sometimes, and I forgot to take pictures of the cake cutting and construction. Luckily, there are great pictures at Jaime’s original post here.
**A Few Notes on the Recipe**
- If you’d rather not make it into a layer-cake, are pressed for time, or need to feed a crowd, you can actually just frost the cake in the cookie sheet as pumpkin bars and serve it that way.
- If you make it into a layer cake, as I did, be sure to cut thin slices when serving. Three layers makes for a lot of cake per slice, and thin slices give you just the right amount per person.
- Be sure to store leftovers in the refrigerator, if possible.
- ½c canola oil
- ½c butter, melted
- 1½c brown sugar
- 1½c sugar
- 1 (15oz) can pumpkin puree (NOT pie filling)
- ⅔c sour cream (I used light)
- 1tsp vanilla
- 4 eggs
- 1¼tsp cinnamon
- ½tsp nutmeg
- ¼tsp ground ginger
- ¼tsp cardamom (optional)
- 1½tsp salt
- 3½c flour
- 1tsp baking soda
- 1 (8oz) pkg. cream cheese
- ¾c brown sugar
- 2tsp vanilla
- 2c heavy whipping cream
- In a large bowl, whisk together oil, butter, and sugars (this should be like thick, wet sand). Stir in pumpkin puree, sour cream, and vanilla. Add eggs, one at a time, until well incorporated.
- In a medium bowl, sift cinnamon, nutmeg, ginger, cardamom, salt, flour, and baking soda. Add dry ingredients to wet/pumpkin mixture and stir until well combined.
- Prepare a standard cookie sheet (13″x18″) with nonstick spray. Cover with parchment paper (VERY important if making into a layer cake).
- Pour batter into cookie sheet and spread to make a smooth, even surface.
- Bake at 350 degrees 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting or frosting.
- Cut a 1½” strip off of the entire border of the cake and remove (this will eliminate the rounded edges). Cut the remaining cake into three equal-sized pieces. Stack cake layers and frost as desired. Snack on any remaining edge pieces.
- While cream cheese is still in it’s package, use your hands to soften it until it is just pliable (you want it to stay cold). Unwrap and place in a large bowl with brown sugar and vanilla (you can also use a stand mixer). Use a hand mixer and beat cream cheese, brown sugar, and vanilla on medium speed until mixture has lightened in color somewhat and the sugar has dissolved. (When you rub a small amount between your fingers, you should not feel any sugar grains).
- When brown sugar/cream cheese mixture is smooth, add in about ½c cream and mix on medium speed until well incorporated. Add in a little more cream and repeat until all cream is incorporated. The texture should be light and feel like thick whipped cream.
- Use to frost pumpkin bars or layer cake.