Tis the season for everything Pumpkin! Yay! So instead of doing the classic Pumpkin Pie, or Pumpkin bread I decided to make a Pumpkin
Pie Cake! The same great flavors of a Pumpkin Pie but in cake form. Like we need an excuse to bake a cake, pssh.
A little tip: A slice goes great with a cup of coffee in the morning. Just don’t tell your kids that! 😉
So lets get started..
I opted to start with a butter cake recipe. But you can choose which ever cake base you would like, vanilla or a white cake would also work well.
Butter Cake Recipe
6 cups cake flour
1/4 cups salt
1/4 cups baking soda
2 3/4 cups solid shortening
4 cups butter
2 cups whole eggs
5 cups buttermilk
1/8 cup vanilla extract
8 cups egg whites
8 cups granulated sugar
Preheat oven to 320 degrees F.
Mix together sugar, flour, salt, baking soda, shortening and butter in the bowl of a stand mixer. Mix on 2nd speed for 3 minutes. Then add whole eggs, buttermilk and vanilla to the mixture and beat again for 3 minutes on 2nd speed. In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture.
After you got your base cake all mixed and ready to go, divide equally between 3 bowls.
- -First bowl add 1 tablespoon pumpkin pie spice
- -Second bowl add 1/2 tsp each of cinnamon and nutmeg
- -Third bowl leave plain
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
I love to hear from you guys so any comments or questions, or if you have any tips for this recipe please share below!