Can you believe that we are already 12 days into October and this is the first pumpkin recipe that I am sharing?!? This is like 3 months late in the blogging world! At least my first recipe is to die for.
I have been really into making cakes lately. I am pretty sure I have a cake recipe scheduled weekly from now until Christmas. I tend to go into waves with things I like to cook, and this cake wave has made everyone around me very happy.
I did not take the normal amount of time I usually take in decoration, but I did on flavor. To start, I made a few cans of homemade dulce de leche. I use the crockpot method which is so easy and results in the most decadent dulce de leche ever. For the cake, I made a simple pumpkin spice cake. Pumpkin adds such wonderful moisture to cakes and breads, that it has become one of my favorite ingredients. For the frosting, I made a light and airy cream cheese buttercream. I used it in the layers and piped it on the final layer, then sprinkled it with a bit more pumpkin spice. The combination was like fall exploded in your mouth!
- 1 and 1/2 cups granulated sugar
- 1 and 1/4 cups coconut oil (or vegetable oil)
- 1 and 1/2 teaspoon vanilla extract
- 2 cups pumpkin puree
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 8 oz . cold cream cheese
- 8 Tbs . (1 stick) unsalted butter, room temperature
- 1/8 tsp . salt
- 4 cups powdered sugar
- 1/2 tsp . vanilla extract
- 1 cup dulce de leche
- 1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees. Spray three 8x8 inch square pans or two 9 inch square pans with nonstick cooking spray.
In a bowl, sift together flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice.
Melt coconut oil, then let it cool to room temperature.
In the bowl of your mixer, beat oil, sugar, and vanilla until it is fully incorporated.
Add pumpkin puree and mix to combine.
Beat in eggs, one at a time, scraping down the bowl after each addition.
Gradually add flour to the pumpkin mixer, mixing on low and until just combined.
Evenly distribute batter into pans and bake for 25-30 minutes, or until a knife is inserted and comes out clean, depending the your oven and the size of the pans.
Allow cakes to cool completely before frosting.
To make the frosting beat together cream cheese, butter, vanilla and salt.
Slowly add in powdered sugar then increase mixer speed to high and beat for 4-5 minutes.
To assemble the cake, spread about 1/3 cup of dulce de leche onto first layer, then top with about 1 cup of frosting.
Add next layer and repeat process.
For the final layer, spoon remaining frosting into a a pastry bag fitted with a large tip.
Pipe frosting and sprinkle with pumpkin pie spice.