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!
Happy Monday!
- 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
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Preheat oven to 350 degrees. Spray three 8x8 inch square pans or two 9 inch square pans with nonstick cooking spray.
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In a bowl, sift together flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice.
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Melt coconut oil, then let it cool to room temperature.
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In the bowl of your mixer, beat oil, sugar, and vanilla until it is fully incorporated.
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Add pumpkin puree and mix to combine.
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Beat in eggs, one at a time, scraping down the bowl after each addition.
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Gradually add flour to the pumpkin mixer, mixing on low and until just combined.
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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.
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Allow cakes to cool completely before frosting.
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To make the frosting beat together cream cheese, butter, vanilla and salt.
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Slowly add in powdered sugar then increase mixer speed to high and beat for 4-5 minutes.
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To assemble the cake, spread about 1/3 cup of dulce de leche onto first layer, then top with about 1 cup of frosting.
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Add next layer and repeat process.
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For the final layer, spoon remaining frosting into a a pastry bag fitted with a large tip.
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Pipe frosting and sprinkle with pumpkin pie spice.