Today, I am dreaming of this cake. Yum. It just feels like a pumpkin-y sort of day!
Happy Sunday!
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting
Yield: 3 layer cake
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
Directions:
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and
fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin
and vegetable oil. Beat in the flour mixture alternately with the milk.
Divide batter evenly into prepared pans. Bake for 35-40 minutes, or
until a toothpick inserted into the center of the cake comes out clean.
Remove pans from oven and immediately place in freezer for 45 minutes.
(This keeps the cake moist by immediately stopping the baking so the
cake does not continue to bake when you remove it form the oven.)
For the frosting: In a large bowl, cream butter and cream cheese
until smooth. Beat in maple syrup, vanilla and cinnamon. Add
confectioners' sugar and beat on low speed until combined, then on high
until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each
layer. Then apply a thin crumb coat on the top and sides. Pop back in
the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
