Things have been quite around here for awhile, but what better way to come back than with two of my favorite things: pumpkin and cake! I made this beautiful cake for a friend’s baby shower a few weeks ago and it was so delicious, and quintessentially fall, that I had to share it. Not to mention, I’m loving the semi-naked cake look. It’s elegant and rustic all at the same time!
First, let’s talk cake. A lot of pumpkin recipes can be dense because pumpkin provides extra moisture, but that’s not ideal for a three layer cake. Instead, this cake is fluffy and moist. It’s also loaded with all of the warm, fall spices that we’ve come to know and love as “pumpkin spice”. It may seem like a lot of spices, but I promise they just blend together with the pumpkin and give it that perfect pumpkin flavor.
Pumpkin cake would not be complete without cream cheese frosting, but this frosting brings the cake to a whole new level. I’ve made a lot of delicious frostings, but this one might actually be my favorite. I’m talking about browned butter cream cheese frosting. Yum! Browning the butter gives the frosting a nutty, caramel flavor which pairs amazingly well with the tangy cream cheese. Add in the fluffy, pumpkin spice cake and it’s a match made in heaven!
I know baking a cake isn’t everyone’s idea of a fun afternoon, but this cake is so easy and freezes really well. These turned out great as cupcakes too, if that’s more your thing, or you could even call them “muffins” without the frosting 😉 (check the notes section for adaptations). This cake would be a great addition to a Thanksgiving menu, especially for people who don’t like pie (and you can make it ahead!). It was perfect for a fall-themed baby shower and would even be great on a rainy, fall weekend (I’m looking at you, Pacific Northwest). However and whenever you make this cake, I really hope you do!
Pumpkin Spice Layer Cake with Browned Butter Cream Cheese Frosting
For the pumpkin cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3/4 cup canola oil
1 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
3 large eggs
11 ounce pumpkin puree
For the browned butter cream cheese frosting
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
1 and 1/2 8-ounce blocks (12 ounces) full-fat cream cheese, softened to room temperature
4 cups (480g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
To make the pumpkin spice cake
Preheat oven to 350F degrees. Line 3, 6-inch round cake pans with parchment paper, then spray with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In the bowl of a stand mixer, beat together the canola oil, sugar, vanilla, eggs, and pumpkin until combined. Gradually add the dry ingredients until smooth and no lumps remain in the batter.
Divide the batter evenly among the cake pans. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the browned butter cream cheese frosting
Place 8 tablespoons butter in small saucepan. Melt over medium heat, stirring occasionally. Allow the butter to brown lightly until it smells toasted, about 5 minutes. Stir often.
Remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed.
Add remaining 4 Tbs room temperature butter and beat until smooth.
Add the cream cheese and beat on high speed until combined, smooth, and creamy.
Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute.
To assemble the cake
Using a serrated knife, cut off any rounded tops on the cake layers, ensuring each layer is level.
Place the first layer on a cake board, plate or cake stand.
Spread 1/3 of the buttercream over the cake. Repeat with second layer and top with third layer. Refrigerate for 30 minutes to allow layers to set.
Frost top and outside of cake with remaining buttercream. Use a bench scraper to smooth out the frosting on the sides of the cake. Chill again for at least 30 minutes to set cake.
Serve cake at room temperature. Store in the fridge for up to 4 days.
1. I scaled this recipe back so it would yield 3, 6-inch layers of cake. The original recipe would have made 4 layers, but 3 layers was tall enough for my liking. If you would like a fourth layer of cake, or extra mini-cupcakes as shown in the pictures, scale the recipe up by 1/3 (multiply all ingredients by 1.333). You’ll find the directions for mini cupcakes below.
2. To make cupcakes or mini-cupcakes, line cupcake pans with liners. Bake regular size cupcakes for 18-22 minutes and mini cupcakes for 10-12 minutes. Cool for 5 minutes on a wire rack before removing from cupcake pans. Allow to cool completely before frosting.
3. The cake layers freeze wonderfully. Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in refrigerator overnight before assembling cake.
Pumpkin pie is, without a doubt, my favorite type of pie. I always, and still do, greatly anticipated Thanksgiving because that meant there would be pumpkin pie for dessert. Luckily, I grew up in a family of pumpkin pie lovers so Thanksgiving was not the only time we would have pumpkin pie each year. I have a very distinct memory of visiting my Great Grandpa Frank’s house one afternoon and arriving just as he pulled a pumpkin pie out of the oven. Even though I prefer chilled pumpkin pie, I’ll never forget eating a warm slice of pie on a fall afternoon with him.
Fall abruptly ended here last weekend with the arrival of 5 inches of snow. As excited as I am for winter, I’m not quite ready for this beautiful season to end. After missing out on fall for the last 3 years, I want it to last forever! So even if the weather won’t cooperate with my wishes, my baking and the smells coming from the oven can.
I’ve been thinking about making pumpkin cookies since the leaves barely started changing colors, (maybe this little announcement had something to do with that) but didn’t get around to making them until this past week. As soon as I took my first bite of these, I knew I had to share the recipe with all of you!
Almost every Wednesday night in Okinawa is reserved for one thing: The Bachelor (or Bachelorette, for this time of year). Realistically, it’s just an excuse for my group of friends to see each other every week, talk and eat snacks. My friend, Jessi, would occasionally bring her fabulous granola to our girl’s nights and, I’m not going to lie, I always wanted to steal the entire bowl and not share a single piece. It was that delicious. Luckily, Jessi nicely shared her recipe with me before she moved and, with a few adjustments, now I’m sharing it with all of you!
Springtime around here means rain, rain and more rain. Even on the days we don’t think it’s going to rain, it probably will. That being said, we need something bright and cheery to make up for it, like cupcakes! Lemon raspberry cupcakes to be exact. There’s just something about the pretty pastel colors and tart yet sweet flavors that are perfect for this dreary time of year. I made these cupcakes as a special request for the first time a couple weeks ago and still can’t stop thinking about them. They were that good!
My friends here in Oki know how much I love to bake cakes and cupcakes so, occasionally, I’ll get a special request for a birthday or other event. A good friend of mine had a birthday a few weeks ago and asked me to make her favorite kind of cake, German chocolate. Never one to say no to a baking adventure, I gladly started searching for the perfect recipe for her birthday. Through my research, I stumbled upon a little a little bit of a history worth mentioning. Interestingly enough, German chocolate cake is not from Germany, but named after an American, Samuel German, who created a dark baking chocolate for Baker’s Chocolate. The company named the chocolate bar after him and, later, a recipe was created using the specific chocolate bar, titled German’s Chocolate Cake. The apostrophe and “s” have since been dropped from the name, but the recipe remains an American favorite.
Colin and I frequently attend events that ask us to bring a dish to share. Most people probably dread this, but I love it because it gives me an excuse to bake something deliciously unhealthy, eat one serving and give the rest away. We had to go to one such event the other weekend so, naturally, I decided to bring cream cheese brownies and they turned out so good that I had to share them with you. The inspiration for the brownies came from my mom’s recipe, which, on my recipe card, is very accurately titled “Kim’s Best Brownies.” This is not her recipe, (don’t worry Mom, I’m not giving that away) rather my take on her delicious original.
I love cupcakes! That might sound odd coming from a dietitian, but it’s true (I mean, have you read the title of this blog?). It’s pretty much like having a personal cake, except with a higher frosting to cake ratio. And, if you’re like my husband, the more frosting, the better the cake is. That’s not the only reason to love cupcakes though. I think they are faster and easier to make than a cake. Each one is it’s own serving, so I can have a sweet treat without feeling overly full. Plus, the variations of cupcake flavors and frostings are endless, so it’s easy to customize for every person, event or holiday.
Gingerbread has been on my list of things to bake for a long time. There’s something about the warm spices of cinnamon, ginger, nutmeg and cloves, mixed with molasses that makes gingerbread sound so appealing. You already know my feelings about rolling out dough, so gingerbread cookies were not an option. I love having a quick bread around for breakfast, an afternoon snack or dessert, so I figured a gingerbread loaf would be the perfect way to get my gingerbread fix.
Navigating Christmas as a newly married couple has been interesting. We each have our own traditions that we want to bring into our married life, but we also want to start new ones. Christmas cookies, at least to me, are a part of these traditions. Colin wasn’t here for Christmas last year so I only made a couple of my favorite kinds of cookies to share with friends. The previous year, our first Christmas together, I think I made every kind of Christmas cookie ever because I was homesick and bored (my job hadn’t started yet). This year, since Colin should be here, I want to make each of our favorites and try out some new recipes too. Since I was already planning on donating one of my favorite Christmas cookies for the cookie drive (you can find that recipe here), I wanted to bring one of Colin’s favorites too. When I asked him what his favorite Christmas cookies are or if he had any family cookie traditions, he answered with oatmeal, molasses and sugar cookies as well as peanut brittle. Peanut brittle was eliminated right away (I’m allergic to peanuts). He always asks for oatmeal cookies and we already have two great molasses cookie recipes, one from my mom and the other from his grandma. The obvious answer for the new cookie recipe to find, of course, was sugar cookies. Did I mention that I hate sugar cookies? Hate is the wrong word, I guess, because I do actually love eating them, but I hate making sugar cookies. Just the thought of rolling out dough a million times, cutting out shapes and then, once you’re finally done baking the cookies, you have to spend endless hours decorating them with royal icing makes me shudder. I voluntarily made 30 sea turtle cookies for a baby shower this summer and I haven’t recovered yet. (Can you tell?) So when Colin asked for sugar cookies, I knew I had to find a drop cookie recipe.