The cake was Pumpkin Spice cake – recipe adapted from Brown Eyed Baker
The filling was Cinnamon Cream Cheese Icing – recipe adapted from Gimme Some Oven
The Icing was Buttercream icing – Recipe adapted from Wilton. ( taken from the book from my cake decorating class)
4 c. cake flour ( I made my own – I will explain in another post – but you can use store store bought too)
1 tsp baking soda
1Tbsp + 1tsp baking powder
1 tsp salt
2 tsp cinnamon (my teaspoons were not level – but not exactly heaping – I just was generous with the cinnamon)
1 Tbsp ground ginger
1 tsp nutmeg (I didn’t use fresh grated- I used from the jar)
1/4 tsp cloves
2 sticks butter – room temp
2 1/2 cups packed brown sugar
1 c. buttermilk
1 and 1/2 c. canned pumpkin puree (generous with this measurement too)
Preheat oven to 350.
Sift together flour, baking soda, baking powder, salt and spices – I sifted twice.
In mixer on med- cream butter and brown sugar until fluffy.
Add in eggs one at a time making sure each are incorporated and scrape sides in between each one.
Reduce to low (make sure you do this – oops)
Add flour mixture alternating with buttermilk. (Three batches of flour and two of milk – start and end with flour mixture)
Beat until combined.
Add pumpkin and beat until combined.
Pour into a cake pan (I used wilton’s cake release, but you could just butter and flour your pan)
Bake for 25-35 mins.
(a 10” cake took about 32 mins , 8” – 30mins, 6” –27 mins and the 11x14 sheet cake was 34 mins)
Let cool on rack completely before icing and filling.
**I made this recipe as the icing for the cake when I made the tester cupcakes**
8oz cream cheese – room temp
4 Tbsp butter – room temp
1 lb powdered sugar (more to taste)
1 tsp vanilla extract
1 tsp cinnamon (generous tsp)
In mixer mix together cream cheese, butter and vanilla.
Slowly add powdered sugar until all incorporated.
Add more powdered sugar if needed (I prefer it more sweet- I put a few Tbsp extra in)
Refrigerate until ready to use. Let come back to room temp before using.
1 c. white vegetable shortening (crisco)
1/4 tsp vanilla flavor (use clear vanilla extract if want white icing)
1/2 tsp butter flavor
2 Tbsp water
1 lb powdered sugar – sifted
1 Tbsp –Wilton Meringue Powder
pinch of salt
In mixer cream shortening, flavors and water. Sift sugar and meringue powder together. Slowly add to the mixture. Add water until you get desired consistency.
The cake and cream cheese icing make really yummy cupcakes – just throwing that out there!!