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.
- 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
- Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 - 8 inch cake pans. Set aside.
- In a bowl whisk together flour, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Christmas Coconut Cake by Kim of Cravings of a Lunatic
Cranberry Coffee Cake by Jen of Juanita’s Cocina
Holly Topped White Cupcakes by That Skinny Chick Can Bake
Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
Reindeer Cupcakes by Ramona of Curry and Comfort
Whiskey Nut Fruitcake by Heather of Girlichef
Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
Cranberry-Walnut Coffecake by Isabelle of Crumb