Pumpkin Spice Cake with Whipped Cream Cheese Frosting
Recipe type: Dessert
Pumpkin Spice Cake
  • 2-1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 stick butter or margarine, softened
  • 1-1/3 cups sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup mashed cooked or canned pumpkin
  • ¾ cup milk
  • ½ cup chopped walnuts or pecans
  • 8 oz cream cheese
  • 1 cup heavy whipping cream
  • ⅓ cup sugar
  • 1 tsp vanilla extract
To make your cake:
  1. Preheat oven to 400. Grease four 4-inch springform pans.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs and vanilla.
  4. Add milk and mashed pumpkin, and stir until well-mixed. (At this point, your batter will look curdled, but it's not! It'll look smoother once you add your dry ingredients.)
  5. Stir in dry ingredients. Mix well.
  6. Divide batter equally between your mini springform pans.
  7. Bake for 25-30 min, or until a cake tester inserted in the center of each cake comes out clean. Cakes should have a high dome.
  8. Cool cakes for about 10 minutes, then remove them from their pans. Cool for another 15-20 minutes.
  9. While cakes are cooling, start making your frosting.
To make our frosting:
  1. In a medium bowl, beat your cream cheese until it is soft and fluffy. Add sugar and vanilla, mix well, then set aside.
  2. In a separate bowl, use an electric mixer to beat your whipping cream. Beat until stiff/firm peaks form, about 1-2 minutes.
  3. Transfer about ⅓ of the whipped cream to your cream cheese mixture to lighten it. Gently mix until cream cheese and cream are totally combined. Add your remaining whipped cream, and gently stir until you have a uniform frosting.
To assemble your cakes:
  1. Level the tops of each cake, then cut them in half, horizontally.
  2. Spread whipped frosting on top of one half of each cake. Smooth frosting towards the edge of the cakes. Lay the other halves on top, and top with more frosting. (You can frost the sides too, but I think it looks prettier with bare sides.)
  3. Garnish cakes with chopped nuts, then enjoy!
This recipe makes 4 small cakes (4-inch springform pan), or 1 regular sized cake.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2011/11/pumpkin-spice-cake-with-whipped-cream-cheese-frosting.html