Best frosting for pumpkin spice cake recipe to surprise everyone
Pumpkin spice cake with the best frosting ever is the perfect recipe to surprise everyone. A cake flavored with pumpkin pie spice and frosted with cream cheese – YUM! On top of a luscious pumpkin cake sits a layer of homemade cream cheese frosting that is thick and creamy.
pumpkin spice cake for halloween
This easy recipe is perfect for Thanksgiving, but it also works well for Halloween!
Recipe for a Simple Pumpkin Cake with Spices
My downfall is decorating cakes with cream cheese icing. Even if I don't have cake, I can still eat it. Just hand me the spoon, please. On the other hand, this pumpkin cake with cream cheese frosting isn't half awful. It has a pumpkin spice taste that is intense while maintaining a light and airy texture.
This recipe for pumpkin spice cake is a crowd pleaser since it just requires one dish and no mixer.
Because I substituted oil for butter in this recipe, it will never turn out to be a dry cake because oil maintains a far higher moisture content than butter does. The thick coating of sour cream cheese frosting provides an excellent contrast to the warm spices that are present in the cake.
My family claims that the spices and frosting used in the pumpkin spice cake gave it the appearance of carrot cake even though it did not include any carrots. It is physically impossible to say no to this pumpkin cake, and the experience of biting into it is pure bliss.
Components needed to make a pumpkin spice cake
pumpkin spice cake for halloween recipe
You'll need the following ingredients to make the spiced pumpkin cake:
Eggs
Crystallized sugar
Pumpkin purée, rapeseed oil, and spices for making pumpkin pie.
Vanilla flavor universal flour both baking soda and powder
Salt
In addition to that, you'll need the following materials in order to make the cream cheese frosting:
Cream cheese, cheese
Granulated sugar, unsalted butter
Vanilla flavor
Salt
Recipe for Pumpkin Cake with Spices
This recipe for pumpkin spice cake couldn't possibly be much easier to make! The instructions for making the cake and the frosting are as follows:
Before mixing the ingredients, first, whisk the liquid and dry components separately in their own bowls.
The batter has to be transferred to a pan that is 8 inches by 8 inches.
Bake until the center is firm and a toothpick inserted into the middle comes out clean.
After the pumpkin cake has been allowed to fully cool, you can next begin making the cream cheese frosting. To make the pumpkin spice cake frosting, just put all of the ingredients in a bowl and beat them with an electric mixer until the mixture is smooth and creamy.
After you've put the frosting on the cake, you can eat it!
Do you think this recipe would work for cupcakes?
Even though I haven't put it to the test myself, I have no doubt that it will be successful. Check on your cupcakes at around the 20-minute mark to determine whether they are ready to eat.
Is it possible to divide this recipe in half?
In my view, you could easily double this recipe and bake it in a pan that is 9 inches wide by 13 inches long. I have only ever cooked this cake in a smaller pan, so the only thing I can really do is speculate that it would need to be bake for around the same amount of time regardless of the size of the pan.
I'd want to make this recipe with homemade pumpkin puree; is it possible?
Although I have no doubt that you are capable of doing so, I have not tried making this pumpkin spice cake using homemade puree, therefore I am unable to state with absolute certainty whether or not the end product would be the same.
Is it possible to prepare this dish without using gluten?
I don't bake very often without gluten, so I can't say for sure whether or not a gluten-free flour that is substituted for regular wheat at a ratio of 1:1 will work.
However, my gut tells me that you may, provided that you use a gluten-free all-purpose flour replacement rather than something like almond flour (almond flour is just ground up almonds; it does not include gluten and will not perform in any way that is comparable to regular flour).
Because it is extremely moist and slightly heavier than regular cake, I feel that the dough for the pumpkin spice cake with cream cheese icing may be made gluten-free. The cake is topped with cream cheese frosting.
Advice on Making the Perfect Pumpkin Spice Cake Recipe
Pumpkin purée to serve: It is quite necessary that you make use of pure pumpkin puree as opposed to pumpkin pie filling that has sugar added to it. Check the ingredient list of your canned pumpkin once again; there should be just one item (pumpkin).
Applesauce: I do not recommend using applesauce in place of the oil in this recipe. Because pumpkin and applesauce are both very wet ingredients, I suspect that if you blended the two together in this recipe, your pumpkin spice cake would turn out to be a bit of a mess. I hope this helps!
pumpkin spice cake for halloween ingredients
Before beginning to make the homemade frosting made with cream cheese, you need to ensure that the cream cheese has been allowed to come to room temperature. If the cream cheese is too cold, it will be difficult to whisk and will not blend with the other ingredients in a satisfactory manner.
Ingredients
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
Frosting
- 6 ounces cream cheese, softened (lite okay)
- 1/4 cup (half of 1 stick) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt, or to taste
Instructions
Making the cake
- Raise the oven temperature to 350 degrees Fahrenheit. Prepare an 8-by-8-inch pan by coating it with aluminum foil and spraying it with cooking spray.
- Mix together the eggs, sugar, pumpkin, oil, pumpkin pie spice, and vanilla in a large mixing bowl.
- After adding the flour, baking powder, baking soda, and salt, do not overmix.
- Evenly distribute the batter in the pan and smooth the surface with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter (I baked 36 minutes).
- Keep the cake on a cooling rack until it is completely cold to prevent the frosting from melting.
Make the frosting
- In a large bowl (or the bowl of a stand mixer), cream cheese, butter, confectioners' sugar, vanilla, and salt should be whisked or whipped with an electric mixer until creamy and fluffy.
- Invert the frosting onto the cake, then use a knife or spatula to spread it out into a flat, equal layer.
- Cut into pieces and bake in the oven.
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