Pumpkin Cake
One Sarcastic Baker recipe - American
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Stick Unsalted Butter, soft ((113 g / 4 oz))
- 1 Cup Light Brown Sugar ((200 g / 7 oz))
- 1/2 Cup Vegetable Oil ((100 g / 3.5 oz))
- 2 Large Eggs, room temperature
- 1 Cup Pumpkin Puree ((200 g / 7 oz))
- 1 2/3 Cup AP Flour ((200 g / 7 oz))
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 2 PKG Cream Cheese, soften ((450 g /16 oz))
- 1 Stick Unsalted Butter, soften
- 2 Cups Powdered Sugar ((400 g / 14 oz))
- 1 Cup Candied Pecans, coarsely chopped ((150 g / 5 oz))
Instructions
- 1
Preheat oven to 350F. Line a 9" round pan with parchment paper and set aside.
- 2
In a medium bowl sift the flour, spices and baking powder and set a side.
- 3
In a bowl of a standing mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- 4
Scrap the side and bottom of the bowl and slowly drizzle in the oil on low speed.
- 5
Return the mixer to medium speed and add the eggs one at a time, waiting for the egg to completely incorporate before adding the next.
- 6
Add the flour alternating with Pumpkin Puree in 3 additions starting and finishing with the flour.
- 7
Pour the batter in the prepared pan and bake for 35-40 minutes or until a toothpick comes out dry from the center of the cake.
- 8
In a bowl of a standing mixer, beat the cream cheese on high for about 1 minute. Add the butter and beat to combine.
- 9
Change speed to low and add powdered sugar. Increase speed as the sugar dissolves.
- 10
Keep beating on high for about 5 minutes until you have a bright and fluffy frosting.
- 11
Sprinkle in the chopped candied pecans and fold in with a spatula.
- 12
Once the cake has completely cooled, place it on a serving dish and spread the cream cheese frosting on top.