EASY PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Happy Sunday!

It’s getting very chilly around within the DC area and It’s finally beginning to feel just like fall. This may be considered a shocker but I’m likely to admit it.. Fall is the best season! Yes, it’s true. Since I could remember I’ve been deeply in love with the stunning chilly weather as well as the falling leaving leaves. I believe it’s an ideal weather and also better having a warm sit down elsewhere or perhaps a latte along with a warm slice of spice cake.

And as you might have all guessed… pumpkin certainly is the strategy to use this season. Rather than pumpkin pie though, pumpkin cake may be the perfect accompaniment to some hot drink.

This pumpkin cake with cream cheese frosting is light and fluffy, yet dense and moist. The batter is a breeze and easy to make and all fits in place in just a few momemts. I’ve made this recipe at the very least 5 times within the last 24 months and it’s never failed on me.

You can even bake the batter in cupcake tins for pumpkin spice cupcakes.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Layla


Ingredients
  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil you can also use 1/2 cup apple sauce and 1/2 olive oil for a healthier alternative
  • 1 15 ounce can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin spice optional
  • For the cream cheese frosting:
  • 6 ounces cream cheese at room temp
  • 6 tablespoons butter at room temp
  • 3 cups confectioners' sugar
Instructions
  1. Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; reserve.
  2. In a big mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  3. Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; increase wet ingredients and mix thoroughly having a whisk.
  4. Spread batter into prepared pan.Bake at 350° for 25 to half an hour (14-18 mins for cupcakes). Remove from oven and invite to cool for at the very least 20 minutes before frosting.
  5. For that frosting: As the cake is baking, beat together the cream cheese, butter and confectioner's sugar inside a stand mixer or yourself, until light and fluffy.
  6. Following the cake has cooled spread frosting over cake and cut into even size pieces. Cake could keep fresh within the fridge for 7 days.

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