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Best-Ever Pumpkin Spice Cake

Best-Ever Pumpkin Spice Cake

Ingredients

For cake:

  • Cooking spray
  • 2 1/2 cups all-purpose flour, plus more to dust pans
  • 3 eggs
  • 1 15 ounce can organic pumpkin puree
  • 1 cup canola oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • Star anise, for garnish (optional)
  • Dark chocolate shavings, for garnish (optional)

For chocolate ganache filling:

  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons organic pumpkin puree

For pumpkin spice icing:

  • 6 cups confectioners sugar
  • 6 - 8 ounces (3/4 to 1 cup) organic pumpkin puree
  • 2 tablespoons butter, softened

Directions

  1. Preheat oven to 350 degrees. Spray two 8-inch or 9-inch cake pans with nonstick cooking spray and dust with flour.
  2. In a large mixing bowl, whisk together eggs, pumpkin puree, oil, and vanilla extract. Add sugar, flour, spice, salt, and baking soda, and combine with a spatula until smooth and well blended. Pour into prepared pans and bake for approximately 30 minutes until edges of cakes are golden. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  3. To make chocolate ganache, melt chocolate in a double boiler. Whisk in heavy cream and pumpkin puree, and set aside.
  4. To make pumpkin spice icing, incorporate all ingredients together, adding more or less confectioners sugar as needed.
  5. Using a cake stand, trim tops and sides of cakes as needed. Dust all crumbs off with a clean pastry brush. Place a thin layer of chocolate ganache between cakes and layer neatly. Using an offset spatula, coat outside of cake with frosting. Decorate as desired with star anise (don't eat it!) or dark chocolate shavings.

Tip

  • *To make four-layer cake as pictured above, double recipe and repeat layering.

Note

  • Recipe provided by Candice Kumai.

Nutrition Information

Per serving: 297 kcal cal., 13 g fat (4 g sat. fat), 75 mg sodium, 2 g fiber, 2.5 g pro., 16 mg calcium, 1.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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