Matt is obsessed with everything pumpkin! Don’t tell him I said that, but it’s true, every time we see anything pumpkin he MUST try it. For his birthday he requested pumpkin spice with cream cheese frosting. I felt like I must oblige because he had a big test the next day and it was his birthday! This cake was really good, however, Matthew mentioned it didn’t have enough pumpkin taste. I disagree, but you’ll have to try it yourself to decide!
1/2 sticks unsalted butter, softened
cup firmly packed dark brown sugar
cup pumpkin purée
teaspoon pure vanilla extract
cup all-purpose flour
cup cake flour
teaspoon baking powder
teaspoons ground cinnamon
teaspoon baking soda
teaspoon fresh-ground nutmeg
Cream Cheese Frosting
1 stick of softened unsalted butter
1 8oz package of softened philadelphia cream cheese
2 teaspoons of vanilla
3 cups of powdered sugar
1. Preheat oven to 350 degrees. Cream butter, brown sugar and sugar together until light and fluffy. Add one egg at a time until mixed well.
2. In a separate bowl whisk together flour, baking powder, cinnamon, baking soda and nutmeg. Slowly add dry ingredients to butter and egg mixture.
3. Add in pumpkin, buttermilk and vanilla until everything is mixed together with no clumps.
4. Lightly grease 2 – 8 inch cake pans and lightly dust them with flour. Split the batter in half into the 2 pans. Bake for 35 to 40 minutes.
5. Run a knife around the edges of the cakes and turn them out and let them cool on a wire rack.
6. Cream together all the cream cheese frosting ingredients in a kitchen aid. If you prefer thicker frosting than add extra powdered sugar. It’s hard to frost a warm cake with a stiff frosting so keep that in mind when mixing yours.