Imagine a dessert that captures the entire essence of fall in just one slice - a moist, decadent pumpkin spice cake topped with the most luxurious apple butter cream cheese frosting that will make your kitchen smell like a cozy autumn dream. This isn't just a cake; it's a culinary experience that transforms ordinary baking into an extraordinary celebration of seasonal flavors. Whether you're hosting a gathering or simply craving a slice of pure comfort, this recipe promises to be your new fall favorite that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 cup of pumpkin puree
- 1/2 cup of vegetable oil
- 3 eggs
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of pumpkin spice
- 8 oz of cream cheese
- 1/2 cup of apple butter
- 2 cups of powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of pumpkin spice. Whisk the dry ingredients together until well combined.
- In another bowl, beat together 1 cup of sugar, 1 cup of pumpkin puree, and 1/2 cup of vegetable oil until smooth. You can use a hand mixer or stand mixer for this step.
- Add the 3 eggs to the pumpkin mixture, one at a time, mixing well after each addition until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking for even cooking.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat together 8 oz of cream cheese and 1/2 cup of apple butter until smooth and creamy.
- Gradually add 2 cups of powdered sugar to the cream cheese mixture, beating until fully combined and fluffy. Adjust the consistency with more powdered sugar if necessary, depending on your desired thickness.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the apple butter cream cheese frosting on top of the first layer.
- Carefully place the second layer on top of the frosted first layer. Use the remaining frosting to cover the top and sides of the cake.
- Decorate the cake as desired, perhaps with a sprinkle of pumpkin spice or some chopped nuts. Allow the cake to set for about 30 minutes before slicing to let the frosting firm up a bit.
- Slice the cake into 12 servings and enjoy your delicious Pumpkin Spice Cake with Apple Butter Cream Cheese Frosting!
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix cake batter just until ingredients are combined to prevent a tough, dense cake.
- Pan Preparation is Key: Use parchment paper or thoroughly grease pans to ensure easy cake removal.
- Rotate Pans: Halfway through baking, rotate cake pans to ensure even cooking and prevent uneven browning.
- Cooling is Crucial: Let cakes cool completely before frosting to prevent melting and sliding.
- Frosting Consistency: If frosting is too thick, add a little milk; if too thin, add more powdered sugar.
- Make Ahead Tip: This cake tastes even better the next day, so consider preparing it in advance for enhanced flavors.
- Storage: Store covered in the refrigerator for up to 5 days, bringing to room temperature before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 55mg
