The deliciousness of this cake is insane. It is hard for even me to describe. It is moist, fluffy, creamy, light, tangy, warm, rich, and most importantly evocative of holidays past. The spices blend together to create that nostalgic childhood festive feel, of gingerbread houses and pumpkin pies. It can be made year round of course, but I recommend using it for fall through late winter.
The magical mystical cream cheese frosting will be linked below in a separate post on the wonders of magical mystical frosting.
PUMPKIN SPICE CAKE WITH MAGICAL CREAM CHEESE FROSTING
- 1 1/2 sticks of soft unsalted butter
- 1 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1 cup pumpkin purée, unsweetened
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups flour (you can use cake flour, or do half and half if you want)
- 2 tsp baking powder
- 1 tsp baking soda (Germans take note, go to a specialty store like Galleria and buy double-acting baking soda, or your cake will be an abject failure)
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Suggested music: Smashing Pumpkins “For Martha”
Heat your oven to 350ºF or 175ºC. Grease and lightly flour 2 round cake pans (preferably the ones with removable bottoms, but whatever). I sadly only have one cake pan, so I have to do the whole process twice. With a mixer, cream the butter and sugar, adding the eggs one at a time until the mix is nice and light. In two separate bowls, combine your wet ingredients, and in the other, your dry. Alternate adding both bowls bit by bit to your mixer, until your mix is nice and smooth. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a baking rack for 30 minutes before loosening the sides with a knife. Wait until 100% cool before removing them from their pans.
Meanwhile, you will have made your Magical Mystical Cream Cheese Frosting.
To properly frost your cake, you will need a few things. A turning cake stand; a cake spatula, which is long and thin like for crêpes; if you have it, a cake smoother and pastry bag with decorating tips if you want. If you don’t have these things, don’t panic. It will just take a little more effort to make your cake beautiful, but it will taste just as amazing.
Turn your first pan upside down on your cake stand, and remove the girdle thingie (i.e. the sides), or if you don’t have a removable bottom, it will just fall out. Take a butter knife, and while applying gentle pressure on the middle of the pan bottom, loosen the cake underneath it. Be verrrrrrrry careful. This is a delicate moist cake. Don’t worry too much if a bit of your cake remains stuck to the bottom. I use it to make little cake balls and top it with leftover frosting.
Next, you will put globs of frosting onto the top of the first layer, spreading lightly with your spatula until the whole top is covered, and you are happy with your cake-to-frosting ratio. I like my frosting to be half as thick as each cake layer. Then you will verrrrrry carefully repeat the above process with your second layer. Try not to eat the cake balls in the meantime, but if you can’t help it, I won’t judge you.
Once you have both layers neatly stacked and the tops are frosted, you can begin to lightly spread the frosting all over the tops and sides of the cake. Then, make space in your fridge, and cool the cake for 30 minutes. This is called the crumb coat, and it will make your cake prettier. If you are a lazy bum and you’d rather just devour the cake now, no matter that the hell it looks like, then you can skip this step.
Finally, take your cooled cake out of the fridge, and apply the final coat of frosting, using your cake smoother to make the sides even. You can decorate it however you like, but honestly no one will care, because their only desire after eating this cake will be to worship the very ground you walk upon.
Ha ha! Made you look!