Pumpkin is all the rage in the Fall.
It’s one of my favorite flavors to work with and it’s also one of my favorite seasons!
I’ll be honest I’m pretty sure it’s mostly because of the wonderful warm spices and the smells that flow through the house.
This cake has a beautiful spongy crumb and pairs great with cream cheese icing or classic american buttercream.
Although I have never tried it with a meringue based buttercream I’m sure it would be magical all the same.
Add a bit of flavor to your buttercream with some cinnamon or even some maple!
Would pair beautifully with my Orange Scented Pastry Cream and White Chocolate ganache.
This recipe works well for cake OR cupcakes.
NOT all cake recipes work for both but there is no issue in baking either as a full cake or beautiful cupcakes.
To begin, and to keep yourself organized, do some “mise en place” (which loosely translates from french – Everything in it’s place)
Here it simply means – Pre measure all your ingredients so you are ready to assemble the recipe.
Measure out dry ingredients into bowl. Sifting is recommended (not pictured as I wanted to show all the spices 🙂 )
In the bowl of your mixer add your eggs and brown sugar.
Cream on medium low until smooth
Whisk milk and pumpkin together
Alternating wet and dry ingredients add them to the egg/sugar mixture. Do this in 2 parts.
Mix only until just combined. Do not over mix or you will end up with a tough cake.
Add vanilla and mix just until incorporated.
Grease pans using GOOP
and divide dough evenly.
I bake in 3’s, pictured is 3 x 6″ round pans that are 2″ high.
You can do this in 2 x 8″ round pans
Bake cakes at 325F for 30-45 minutes (depending on size) until toothpick comes out clean
Alternatively you could bake this batter as 24 cupcakes.
Scoop prepared batter into lined cupcake tins using a 2oz (#16 scoop)
Bake cupcakes 16-18 minutes at 325F until toothpick comes out clean
Allow to cool and decorate with your favorite icing.
This recipe is perfect all sorts of tiered cakes!
Let your imagination run wild and decorate as you would any other cake!