Spiced Pumpkin Cake

Spiced Pumpkin Cake (Rachel Johnson)

Spiced Pumpkin Cake

This cake brings all the smells and tastes of the season.




Baking spray

1 cup unsalted butter, melted

1 (15-ounce) can pumpkin puree

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 teaspoon kosher salt

1/2 cup boiling water

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup buttermilk

2 large eggs

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons vanilla


1 (8-ounce) block cream cheese, softened

1/2 cup unsalted butter, softened

1 pound powdered sugar

1/4 teaspoon kosher salt

1 tablespoon whole milk

2 tablespoons raw, unsalted pumpkin seeds

1. Cake: Preheat oven to 350°F. Coat two 9-inch baking pans or one sheet pan (11 x 17) with baking spray.

2. Whisk melted butter, pumpkin puree, spices and salt until combined. Add boiling water; whisk until smooth and silky. Set aside.

3. In a large bowl, combine flour and sugar. Whisk and set aside.

4. In a liquid measuring cup, combine buttermilk, eggs, baking soda, baking powder and vanilla. Whisk until smooth; set aside.

5. Pour pumpkin mixture into flour mixture; stir until halfway combined. Pour in buttermilk mixture; stir until combined. Pour onto sheet pan; bake 9-inch layers for 25 minutes or 11- x 17-inch sheet pan for 30 to 35 minutes, or until a toothpick comes out clean. Allow to cool completely.

6. Frosting: In the bowl of an electric mixer, mix cream cheese, butter, powdered sugar and salt on high speed until smooth; add milk to achieve a smooth consistency.

7. If making a layer cake, spread half of the frosting on top of one layer; top with other cake layer and remaining frosting. Sprinkle with pumpkin seeds; serve. Store in the fridge for up to three days.


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