Pumpkin spice cake Christmas Baking with SusieJ

Measurements [American]

  • 200 g butter 1 3/4 sticks
  • 250 g dark brown sugar
  • 3/4 tsp salt
  • 3 large eggs
  • 250 g cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/2 to 3 tsp pumpkin spice
  • 125 ml milk
  • 225 g pumpkin puree

Preheat the oven to 190 degrees C. Line two 23-cm cake tins with parchment paper (or grease and flour).

Sift together the cake flour, baking powder, baking soda, and spices, then give a quick stir. Stir together the pumpkin puree and milk.

On high speed, cream the butter, brown sugar and salt together until fluffy. Add eggs one at a time, beating on medium speed. for 30 seconds after each. Scrape the bowl and give a quick beat to incorporate the scraped butter mixture.

Add one third of the flour mixture and beat on low speed until incorporated. Add half the milk mixture and beat until combined. Repeat with another third of the flour, the remaining milk, and the remaining flour. Beat on medium speed for a minute.

Divide the batter between the two pans.

Bake the cakes for about half an hour, and cool.

Fill and cover with cream cheese icing.

Pumpkin spice latte cake: Fill and cover with coffee buttercream icing, and dust with a bit of cinnamon.

Plain spice cake: Instead of pumpkin puree, increase to 250 ml milk .

I've made a spice cake for years, and this year decided to pumpkin it up. It's a tender, pumpkiny, spicy cake perfect for the fall.