Pumpkin Cake
Ingredients
The cake
-
4
large
eggs
-
⅓
cup
sour cream
-
¾
cup
granulated sugar
-
¾
cup
light brown sugar
-
1
15-ounce can
pumpkin puree
-
½
cup
unsalted butter, melted
-
2
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
3
teaspoons
pumpkin pie spice
-
1
teaspoon
salt
-
1
teaspoon
vanilla extract
The frosting
-
¼
cup
unsalted butter
-
¾
cup
brown sugar
-
2
tablespoons
heavy cream
-
¼
teaspoon
salt
-
8
ounces
cream cheese
-
3½
cups
powdered sugar
-
½
teaspoon
vanilla extract
-
⅓
cup
unsalted butter, softened
Instructions
- Preheat the oven to 350℉ (177℃) and grease two round 9-inch cake pans.
- In a medium bowl, mix the eggs, sour cream, granulated sugar, pumpkin puree, and melted butter.
- In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Stir the wet ingredients into the dry ingredients and add the vanilla extract.
- Divide the batter between the prepared cake pans and bake for about 35 minutes or until slightly brown.
- For the frosting, combine butter, brown sugar, heavy cream, and salt in a saucepan and bring to a boil, then simmer for 3-4 minutes.
- Let the caramel cool for 10 minutes, then mix it with cream cheese, powdered sugar, and vanilla extract.
- Frost the first layer of the cooled cake with a quarter of the frosting, add the second layer, and finish frosting the top.
Nutrition Facts (estimated)
Servings
12
Calories
766
Total fat
27g
Total carbohydrates
130g
Total protein
6g
Sodium
432mg
Cholesterol
130mg
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