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Pumpkin Dream Cake #ChristmasWeek


Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”.

Just look at this cake! This is the first cake recipe I have ever shared on this blog, and I am so excited with how it turned out!  In my family, pumpkin does not stop at Thanksgiving.  We have pumpkin pie at Christmas too.  Plus, with how pretty it is, how could you not have this as part of your Christmas celebration?

I actually made this for Thanksgiving, in addition to pumpkin pie.  There were the traditionalist in the room that shunned it because it wasn’t pie, but everyone who tried it, loved it!  The frosting is a Cinnamon Butter Cream, and is just amazing.  You can see the flecks of cinnamon in the frosting, and it adds so much depth to the cake.  The cake itself is a little dense, but still light, and super moist (bad word, I know!).

This cake actually comes together very quickly.  The mixer does all the work for you.  Beware the batter is a little thicker than I was used to when baking a cake.  Then as soon as it comes out of the oven you put it in the freezer.  This stops the cooking process, and cools it quickly, so you don’t have to wait forever to frost.  Freezing the cake, made it so easy to get the cake to come cleanly out of the pan.  I will be doing this trick from now on with any cake!  I changed up the frosting from the original cream cheese based, because there was no room in the fridge for a cake.  And also, cream cheese frostings aren’t my favorite.  This cake would be perfect as the center piece of your dessert table this holiday season.

Pumpkin Dream Cake #ChristmasWeek
 
Serves: 12
Prep time:
Cook time:
Total time:

 
Pumpkin Cake topped with a Cinnamon Buttercream Frosting
Ingredients
  • Cake
  • 3 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • ¾ cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 Tblsvanilla
  • 1 (15 oz) can pumpkin
  • ¼ cup canola oil
  • 1 cup milk
  • Cinnamon Buttercream
  • 2 sticks butter, softened
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 (2 lb) bag powdered sugar
  • ⅓ cup milk

Instructions
  1. Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 – 8 inch cake pans. Set aside.
  2. In a bowl whisk together flour, baking soda, and salt. Set aside.
  3. Using an electric mixer cream butter and sugar together until light and fluffy (about 2 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla, pumpkin and canola oil until combined. Mix in the flour and the milk, alternating between the two, until everything is well combined.
  4. Pour into prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This stops the cooking process, and makes the cake very easy to remove from the pan.
  5. Meanwhile, prepare the frosting. Using an electric mixer beat all of the frosting ingredients together. You can adjust the milk and sugar amounts to get the desired consistency. You want it a little on the thin side, but not so thin that you can drizzle it.
  6. After 45 minutes, remove the pans from the freezer. Remove the cake from the pans, and begin to frost. Spread a layer of frosting between each layer of cake, and then spread along the edges and top.

Notes
Adapted from The Novice Chef

 

 

Comments

  1. Wow! What a fabulous first cake! I’ll take two slices! Happy day #3!

  2. Dreamy is what it is! What a gorgeous first cake, E! Love pumpkin and this one is right up my alley! :)

  3. What a perfect looking cake. I am so impressed. Those pics could have come right out of a magazine.

  4. Beautiful cake!! I mean it looks perfect! I can never slice a cake so beautifully and get photos!! Love the holiday decor in the picture too. :) Happy Day #3!!

  5. This would be perfect to bring to Christmas dinner at the out-laws. They always do the same old pumpkin pie and this would mix it up nicely. You nailed the layers perfectly. Mine never look this straight.

  6. I looks so perfect!

  7. This cake looks incredible! I love that it’s not orange…adding it to my list of things to try!

  8. Beautiful photos! I can tell how incredibly moist and flavorful this cake is just by the look of it!

  9. Sounds Delicious!!
    The cake looks moist and perfect!!

  10. Mmm…that pumpkin cake IS a dream! I’m glad you’re continuing the pumpkin fest =)

  11. It’s completely gorgeous Erin! I’m surprised this is your first cake recipe. It seems like you’re a natural pro! Beautifully done (and I’m totally making this for Christmas dinner). Be well and happy holidays to you and yours.
    ~Kate

  12. this cake is absolutely beautiful. I have been totally eyeing this recipe for a while. I better get at it because it looks too good not to eat.

  13. Wow,I think this is the first of many cakes for your blog! Perfectly done, Erin!

  14. wow- this is a dream case!!

  15. What a lovely cake!

  16. This cake really does look like a dream!

  17. Gorgeous cake!! Looks simply amazing!!

  18. Oh my! That is one gorgeous layer cake and the flavours sound delicious!

  19. What an AMAZING cake~!!!

  20. This is a very beautiful cake!

  21. Gorgeous! I could sure use a slice now! And I had no idea of the freezer method! I definitely have to try that next time.

  22. I can’t believe this is the first cake you’ve shared on your blog, it looks like it came from a professional bakery, Very yummy looking!

  23. Beautiful cake, Erin! I love the cinnamon buttercream!

  24. What a beautiful cake! It’s the first time I hear about putting a cake right from the oven into the freezer. Sounds interesting. Even though my freezer is normally so packed that I would probably not be able to try it :-)

  25. Cake is one of my favorite things to make and eat. Love the idea of pumpkin cake with cinnamon buttercream. Beautiful too!

  26. You did a beautiful job, here, Erin! I love the look of this cake!

  27. I love this, it’s gorgeous!

  28. Wow. Just wow. What an amazing looking cake–I can’t wait to give this one a try! :)

  29. Impressive! This is one delicious cake you made and so pretty!!!

  30. I want to dive right into a slice of that cake! Look awesome and very delicious!!

  31. I was going to leave a comment on your biscoff truffles but scrolled down a little too far and saw the photo of this cake. Boy, that stopped me in my tracks and I just about hurt myself clicking on the link to get to the recipe! Oh my gosh, Erin, it looks so incredibly moist. Freezing it did that? I’m hooked on the process already and I haven’t even tried it (yet)!

  32. Erin, your cake turned out beautifully! I would take this over pumpkin pie any day!

  33. Great looking cake Erin, I love using cinnamon in the frostings!

  34. Congrats on your cake-looks just gorgeous;-)

  35. Dreamy is right!! This looks amazing!

  36. It’s a perfect cake! Very beautifully made, Erin! Love it! Wish I could have a bite right about now…

  37. Erin, your cake is gorgeous! I am too chicken to do a layer cake…thank you for the tip about freezing it for a bit! Now I just want to go to kitchen and copy your beautiful creation.

  38. Lora @cakeduchess says:

    Oh, wow! Love this cake, Erin. I want to make it instead of my usual pumpkin pie for Thanksgiving next year.

  39. Wow, first cake you posted?! They are kind of fussy, huh? And I love that this is dense. Airy cakes, except for angel food, stink. Long live dense cakes! :D And hooray for using pumpkin even after Thanksgiving!

  40. Oh, what a beautiful cake…I adore pumpkin!

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