The Mad Cake Batter

sweet treats and savory deets

Pumpkin Spice Cake

1 Comment

Hi Everyone! It’s been a while since my last post; life has been hectic. Luckily, I do have a lot of fun things to post! Today is going to be the first of 4 posts all about pumpkin. It’s that time of year, when we all lose our minds and become obsessed with anything that has to do with pumpkin. I am no exception. I have made pumpkin cake, macarons, scones and bread in the past two weeks. I apologize to all the non-pumpkin enthusiast but my blog is going to have a mini pumpkin takeover. I hope you can bear with it while we all get our pumpkin fix for a bit longer.

Liquid cream filling... :/

Liquid cream filling… :/

As the title indicated, I am starting off with the spice cake. This was a request for a friend’s birthday. She found the recipe off of Kitchen Treaty and I kindly obliged. This was a fairly easy cake, but if you have a tiny oven like I do, it make take some time.

There was a minor crisis where I wasn’t paying attention to the directions for the cream filling. The original recipe called for 3/4 TBS of water, but I read 3/4 cup. As you can imagine, the cream filling was too liquidy and it had to be scraped. All of a sudden, this cake became an original recipe. I had a block of butter and created an espresso buttercream. There is always a lesson to be learned and while I did learn mine, I was able to fix the mistake and make a pretty good cake for the birthday girl.

INGREDIENTS:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packedcake
  • 1 cup coconut oil
  • 4 large eggs
  • 2 cups pumpkin puree
  • 2 tablespoons instant espresso powder
  • 1 tablespoon vanilla extract

ESPRESSO CREAM FILLING 

  • 16 TBS unsalted butter, room temp
  • 1 TBS instant espresso powder
  • 3/4 teaspoon hot water
  • 3-4 cup powdered sugar
  • 1-2 TBS heavy whipping cream
  • 3/4 teaspoon vanilla extract

WHIPPED CREAM TOPPING:

  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Freshly grated nutmegcake2

DIRECTIONS:

Preheat oven to 350F. Butter two 8-inch cake pans and line the bottom with parchment paper. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves, and salt. In standard mixer with the paddle attachment, beat together the oil, granulated sugar, and dark brown sugar on low until blended. Add the eggs, one at a time, until well incorporated.  Add the pumpkin puree, espresso powder, and vanilla extract and beat on medium until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, beating just until incorporated. Divide the batter between the two prepared cake pans. Bake for about 35-40 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cake cool completely. Remove the cakes from the tins and remove the parchment paper attach to the bottom of the cakes.
For the filling, have 3/4 hot water ready and mix the instant espresso until dissolved. Place the butter in the standard mixer with the whisk attachment. Beat on high for a few minutes until the butter expands and it is light and fluffy. Scrape down the sides of the bowl with a spatula. Add the espresso, whipped cream, and vanilla and mix until just incorporated. Add the powdered sugar, 1 cup at a time, until well combined. Set aside.
For the whipped cream topping, again in the mixer with the whisk attachment, add the whipping cream. Beat on low until the mixture begins to thicken, then increase speed to medium high. As the mixture thickens, add the vanilla and sugar. Continue beating until stiff peaks form, about 1 minute.
To assemble the cake, place one cake layer on a cake plate, right side up. Scoop the espresso filling onto the top of the layer and smooth to about 1/2 inch from the edge. Carefully place the second layer upside-down on top of the filling. Add the whipped cream on the top of the cake. Sprinkle with fresh grated nutmeg. Place in the fridge until it is time to serve.

 

One thought on “Pumpkin Spice Cake

  1. I love your blog! Your recipes all look so lovely and amazing ❤ 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s