Name: Pumpkin Spiced Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 3/4 cups (245 g) unbleached all-purpose flour; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) baking soda; 1/2 tsp (2.5 ml) ground cinnamon; 1/4 tsp (1 ml) ground nutmeg; 1 pinch ground cloves; 3/4 cup (170 g) unsalted butter, softened; 1 1/2 cups (360 g) lightly packed brown sugar; 3 eggs; 1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée (see note); 1 package (8 oz/250 g) cream cheese, softened; 1/4 cup (57 g) unsalted butter, softened; 2 cups (260 g) icing sugar; 2 oz (55 g) white chocolate, melted and cooled; 1 recipe Candied Pecans (optional)

Preparation

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C).
Butter and line two 8-inch (20 cm) springform pans with parchment paper.
In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Add the pumpkin purée and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

Frosting

In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the chocolate, beating constantly. If it's too soft, refrigerate for 15 minutes before frosting the cake.
With a serrated knife, slice off the rounded top of one cake. Spread the cut surface with a third of the frosting. Cover with the second layer and cover the cake with the remaining frosting. Garnish with Candied Pecans, if desired.

Comments

Donna S.

5 stars November 13th, 2019

Made this cake for staff birthdays and all 8 of us love this cake! Delicious!!
Alicia E.

4 stars March 6th, 2019

Double the spices and add some salt. The texture is great, just lacking flavor as is.
Alana S.

5 stars October 11th, 2018

I have made this cake several times and it is always a hit! This Thanksgiving, I actually turned this cake into mini cupcakes and they were just as good (if not even better).
Binta N.

5 stars November 8th, 2017

Best pumpkin cake ever, I really love how easy the recipe is. I will try to add some shredded coconut in the cake next time.
carolyn l.

5 stars January 5th, 2016

My all time favourite cake for all occasions- Thanksgiving, Christmas, birthdays. I have even tried to increase the spices as I love gingerbread cookies and the spices are the same. 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves - the spices really comes out!
Penny F.

5 stars October 10th, 2015

Excellent choice for Thanksgiving. I made cupcakes and cooked for 20 minutes. Loved the texture and flavour, I know these will be a hit.
JO-ANNE C.

5 stars October 7th, 2015

Looks very good and easy to make love the frosting especially the candied pecans thanks.