My showstopper cake for November was this Pumpkin Spice Cake from Good Housekeeping that I’ve been too intimidated by to make for years. Once I started working on it though, it was much easier than it looks! Recipe link is here: Pumpkin Spice Cake
Just in case they get rid of the recipe online, here it is copied and pasted too (but keep in mind that this is their recipe -not mine!)
Ingredients
(For the Cake)
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 15-oz. can pure pumpkin
1/4 c. molasses (not blackstrap)
2 tsp. vanilla extract
1 3/4 c. granulated sugar
1 c. (2 sticks) butter, softened
4 large eggs
(For the Cream Cheese Filling)
2 8-oz. bricks cream cheese, softened
6 tbsp. butter, softened
1 c. confectioners’ sugar
1/8 tsp. salt
(For the Fluffy White Frosting)
3 large egg whites, room temperature
1 c. granulated sugar
1/4 c. water
1 tsp. light corn syrup
1/4 tsp. cream of tartar
Directions
- Prepare Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans. Line bottoms with parchment paper; grease paper. Dust pans with flour. In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt. In another medium bowl, stir pumpkin, molasses and vanilla.
- With mixer on medium speed, beat sugar and butter until well blended and creamy, scraping side of bowl as needed. With mixer on low speed, beat in eggs, one at a time. Add flour mixture and pumpkin mixture, alternating. Beat until smooth, scraping down side of bowl as needed. Divide batter evenly among prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted into centers comes out clean.
- Cool on wire rack 10 minutes. Loosen sides of cake with offset spatula. Invert cakes onto wire rack; cool completely.
- Prepare Cream Cheese Filling: With mixer on medium speed, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and salt until blended.
- Prepare Fluffy White Frosting: IN 4-quart saucepan, heat 1-inch water to simmering on high. Reduce heat to medium. Place medium stainless steel bowl on top of pan. With hand mixer on high speed, beat egg whites, sugar, water, corn syrup and cream of tartar until soft peaks form and temperature reaches 160 degrees F on candy thermometer, about 5 to 7 minutes. Carefully remove bowl from pan. Continue beating another 5 to 10 minutes or until stiff peaks form.
- Assemble Cake: Place 1 cake layer on cake plate; spread with half of Cream Cheese Filling. Repeat with second cake layer and remaining filling. Top with final cake layer. Spread Fluffy White Frosting over sides and top of cake. Toast frosting with culinary torch if desired.
Ramekin Warrior 