Pumpkin Dream Cake

I’m sure it comes as no surprise to anyone, that people who blog about baking look most forward to the holiday season because we love to bake and well, this is when we bake the most. Baking for our families, baking for our friends and baking for our colleagues. I enjoy both the baking marathon itself, and even more, baking with my two sweet as pie daughters!

One of the best parts of sharing is the pretty packaging that goes along with my baked goods.
I've been doing my research online and found a couple of online stores that have really cute packaging ideas. One of those is Garnish and the other Annabel Gray, an Etsy shop with really cute packaging details. Cause as you all know, it's all about the details!

Now, about this cake.....The title of of this post does not even begin to describe how good this cake really is. This cake was so delicious that even my youngest daughter, who does not like to eat homebaked goods, devoured it. It is a pumpkin cake paired with maple cinnamon cream cheese frosting, it really hit all the high marks. This cake was one of my Thanksgiving desserts on the table this year and I'm glad I made it. It is dense but not heavy, easy to make and has a wonderful pumpkin flavor. Definitely a cake you can make and put on your Christmas table, make it and bring it to the office to share with your colleagues or better yet, keep it for yourself. It goes great with a cup of java or mulled cider!

 

Pumpkin Dream Cake
Yield: 12 slices

Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can 100 % pure pumpkin
1/4 cup vegetable oil
1 cup milk (whole or 2%)

Frosting:
1 1/2 packages cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup or maple syrup extract
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar
 

Directions:

Preheat oven to 300°F. Grease 3, 8-inch round cake pans.

In a medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.   In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 30 - 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.  

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve or serve immediately at room temperature.

 Source: The Novice Chef