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.