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pumpkin cake recipes

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: About 16 servings

Ingredients

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 (270g) cups granulated sugar
• 3/4 cup (172g) packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable or canola oil, divided
• 4 large eggs
• 2 tsp vanilla extract
• 1 3/4 cup (424g/15 oz) canned pumpkin puree
• 1/2 cup milk
Frosting
• 12 oz. cream cheese, softened
• 3/4 cup butter, softened (I used 6 Tbsp salted 6 Tbsp unsalted)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 1/2 - 5 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
• Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).

PUMPKIN CAKE BARS:

INGREDIENTSNutrition

SERVINGS 12-24UNITS US

• 4 large  eggs
• 1 2⁄3cups  white sugar
• 1 cup vegetable oil
• 1(15 ounce) can pumpkin puree
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  salt
• 1 teaspoon  baking soda
• 2 teaspoons  ground cinnamon
• 6 ounces  cream cheese
• 6 tablespoons  butter, softened
• 3 cups  confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Spread into prepared pan.
6. Bake at 350° for 25 to 30 minutes.
7. Remove from oven and allow to cool.
8. For the frosting: beat together the cream cheese, butter and confectioner's sugar.
9. Evenly spread over bars after they have cooled.

spiced pear cake

Pear Gingerbread Cake

Boldly spiced and subtly sweet, this snacking cake is perfect for afternoon tea on a chilly fall day.

Ingredients

• 8 Tablespoons (1 stick) unsalted butter, plus additional for the pan
• 1/2 cup Lyle's Golden Syrup or honey ((used honey)
• 1/2 cup packed light brown sugar (I used organic muscavado)
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 Tablespoons ground ginger (I used half fresh, half dried)
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 large egg
• 1 cup plain whole-milk yogurt
• 2 Bosc pears, peeled and cut into 1/4-inch slices

Instructions

1. Preheat the oven to 350F. Grease a 9-inch square or equivalent pan.
2. In a small sacuepan, melt together the butter, syrup, and brown sugar over low heat. Gently stir to combine as the mixture melts. Set aside.
3. In a medium mixing bowl, whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon, taking care not to overmix.
4. In a small bowl, whisk together the egg and yogurt. Add the egg mixture to the batter, and gently combine. Transfer the batter to the prepared pan.
5. Lay the pears on top of the batter in a pinwheel shape. Bake until a toothpick or cake tester comes out clean when inserted into the cake, 30 to 35 minutes

Notes

Store tightly wrapped at room temperature. This cake gets better on the second and even third day.
Wisely, Alana calls for a 9x9 inch pan. I only had 8x8 and the baking temperature was longer than usual, which made the edges of the cake dry out slightly. Go with 9x9!

Recipe found here.

birthday cake

love this pretty cake icing & decor!

Lemon Ricotta Tart / Cheesecake

LEMON RICOTTA TART WITH BLUEBERRIES

You will need:

1 box of vanilla wafer cookies (12 ounce box)

6 tbsp unsalted butter, melted

2 cups ricotta cheese

4 ounces cream cheese, softened

2 large eggs, at room temperature

1/3 cup granulated sugar

2 tablespoons grated lemon zest (from about 2 lemons)

3 tablespoons lemon juice

1 carton of fresh blueberries, washed

Preheat the oven to 375 degrees. Using a food processor, pulse the vanilla wafers until they are finely ground. Add in the melted butter and continue to pulse until everything comes together and the crumbs are moist.

Pour the crumb mixture into a 9-inch tart pan (we used a springform pan). Press the mixture into the pan and up the sides, making sure to press firmly so the crust holds together. Place the pan on a baking sheet and pop it into the oven to bake for 10-12 minutes or until crust is lightly golden. Remove from the oven and place on a cooling rack.

In a clean food processor, blend the ricotta, softened cream cheese, eggs, granulated sugar, lemon zest, and juice until combined and smooth. Pour the ricotta mixture into the crust and bake until the filling is set (no longer jiggly) and slightly browned in some spots. Approx. 30-35 minutes.

Cool the tart completely on a cooling rack. Once cooled, top with blueberries, slice, and serve.

Via Bleubird here.

beehive cake

love this birthday cake and bear-themed party here.

DOUBLE CHOCOLATE RASPBERRY PAVLOVA

6 x Egg Whites

300g Caster sugar

3 x tablespoons Belgian cocoa powder

1 x tablespoon good balsamic vinegar

50g good quality chocolate (70% cocoa solids), chopped into small pieces

3 punnets of fresh raspberries

500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar

Preheat oven to 180˚C

1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.

2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don’t normally test the latter as I’m familiar with meringue consistence but if you’ve never made one before, it’s worth giving it a try, once it stays put, you know you’re good to go.

3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.

4. Line 2 large, flat oven trays with baking parchment – I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..

5. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle – this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper.

6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.

7. Place in oven and immediately reduce heat to 140˚C. Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.

8. You’ll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.

9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.

waffle birthday party

Fun birthday idea.

More here.

carrot cake

Flourless Carrot Cake with Mascarpone Frosting

You will need:

4 eggs, separated
1/8 teaspoon cream of tartar
1 cup plus 2 tablespoons granulated sugar, divided
Zest of one medium orange
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
4 large carrots, finely grated (about 2 cups grated carrots)
1 and 3/4 cups almond flour

For the Mascarpone Frosting:

1 cup heavy cream
1 tub (8 ounces) mascarpone cheese, at room temperature
1/2 cup powdered sugar

Preheat oven to 325 degrees. Grease an 8 inch springform pan with butter and dust with flour, set the pan aside. In the bowl of an electric mixer fitted with a whisk attachment, whisk egg whites and cream of tartar at high speed until soft peaks form. Add the 2 tablespoons of granulated sugar and continue to beat until stiff peaks have formed. Set the bowl aside.

In a separate bowl, combine sugar, egg yolks, orange zest, cinnamon, salt and vanilla. Beat at medium to high speed until all combined and light in color. This will take about 2 to 3 minutes. Using a rubber spatula, fold in the 2 cups of grated carrots and one third of the egg white mixture. Fold everything together until all ingredients are combined. Fold in the remaining egg whites along with the almond flour and continue to fold until everything is incorporated.

Pour the cake batter into prepared springform pan. Bake the cake for 45 minutes or until golden brown. You will know the cake is finished once the sides pull away from the pan and once a wooden pick inserted in the center comes out clean. Transfer cake to a cooling rack and let it cool completely before you top it with the frosting.

While you’re waiting for the cake to cool, prepare the frosting. In the bowl of an electric mixer, beat heavy cream until stiff peaks form. In another bowl, combine room temperature mascarpone cheese and powdered sugar. Beat together until smooth in consistency. Carefully fold the whipped cream into the mascarpone mixture. Continue to fold everything together until everything is incorporated.

Spread your frosting on top of the cooled cake. Feel free to eat as is or garnish with chopped almonds, leftover grated carrots or some more orange zest. Enjoy!

Recipe found here.

Wolfie's Austrian 1st Bday

Love the name "Wolfie" and the cakes at this party!

found here.

pumpkin coffee cake

Local Milk's Pumpkin Coffee Cake.

crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel

This is my dream coffee cake. Spicy, moist, with a nice salty-sweet streusel & tangy buttermilk glaze. I can't rave about the texture of this cake enough. It's so soft and moist; you have to try it. Trust me on this one. The cornmeal, crème fraîche, pumpkin, buttermilk, and pepitas are a dream together.

INGREDIENTS

for cake
• 175 g (roughly 1 1/2 cups lightly packed) cake flour
• 75 g (roughly half a cup) cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• pinch of ground cloves
• 125 g (a heaping 1/2 cup) coconut oil
• 240 g (roughly 1 cup packed) brown sugar
• 2 large eggs
• 125 g (1/2 cup) crème fraîche
• 125 g (1/2 cup) homemade or high quality pumpkin puree
• 60 g (1/4 cup) buttermilk
for the streusel
• 60 g brown sugar
• 50 g all purpose flour
• 1/2 tsp cinnamon
• 6 tbsp butter
• 1/4 tsp salt
• 1/3 cup roasted & salted pepitas (little green pumpkin seeds!)
for glaze
• 2 tbsp buttermilk
• 3/4 cup powdered sugar

INSTRUCTIONS

1. heat oven to 350°f and grease a 9" cast iron skillet or cake pan.
2. in a mixing bowl sift or whisk together the first 9 ingredients. set aside.
3. in a second mixing bowl mix crème fraîche, pumpkin puree, and buttermilk. set aside.
4. in a bowl of a stand mixer fitted with the paddle attachment, cream but coconut oil and the brown sugar until well combined.
5. with the mixer on low, add the eggs one at a time, scraping down the bowl after each is incorporated.
6. in three additions add the dry and wet ingredients, starting with the dry and ending with the wet. mix to only just combine; don't over mix.
7. pour batter into skillet and bake for 20 minutes. meanwhile, make the streusel.
8. combine all ingredients for the streusel except the pepitas using two knives to create a crumbled, sandy mixture. mix in the pepitas.
9. after 20 minutes remove the cake, sprinkle the streusel on top, and bake for an additional 25-30 minutes until a cake tester inserted in the center come out clean save a few crumbs.
10. while cake cools, make the glaze by whisking the powdered sugar 1/4 cup at time into the buttermilk. you can add more sugar to make it thicker or more buttermilk to make it thinner as you please.
11. drizzle glaze over cooled cake & serve with coffee!

NOTES

this recipe was developed using weight measurments, not volume. i cannot speak to the results you will get using cups, but i'm pretty sure you'll be just fine! that said, i highly recommend getting a scale for baking. they're cheap!

animal parade 1st bday

More photos here.

Party decor kits here.

Like this cupcake # idea.

Photo prop.

jewel birthday cake

jewel birthday cake here.

diy chocolate jewels here.

pumpkin cake!

pumpkin cake recipe here.

twinkle twinkle little star

Star-themed baby shower...

Beautiful cake!

More here.