CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING
This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 to 14 slices
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
- Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
- Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
- For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
- Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.
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Brishty Khatun
[email protected]This cake is the perfect fall dessert. It's moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
yasiid aden
[email protected]This cake is a staple in my fall baking rotation. It's always a hit with my friends and family.
Mohamed Deeq
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Ruby Donlon
[email protected]I made this cake for my family and they loved it! It's a great recipe for a special occasion.
M Imran Bhutta
[email protected]This cake is delicious! The pumpkin flavor is perfect and the cream cheese frosting is amazing.
Johnsilas Obare
[email protected]I've made this cake several times and it's always a hit. It's a great recipe to have on hand for fall gatherings.
Santa kassa
[email protected]This cake is moist and flavorful. The cream cheese frosting is the perfect complement.
TALHA GAMING2 BD71
[email protected]The spices in this cake are amazing! It's the perfect fall treat.
Darkie__0
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Lal Gangai
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the moist texture and the delicious frosting.
Anittah Felix
[email protected]This pumpkin cake is a fall favorite in our home! The spices are perfectly balanced and the cream cheese frosting is the perfect finishing touch.