The Pumpkin Cake That Should Star In Every Halloween Party

Food & Drink – 28 October 2015

With Halloween fast approaching it is time to gather a few ingredients and celebrate in the best way possible – with food, family and friends! The Jack-O’-Lanterns will definitely be making an appearance this season, but what is left to figure out is what recipe to create when all the inside goodness is scooped out of that pumpkin.

Jessica Segarra of The Novice Chef has a fabulous and scrumptious recipe that will take your Halloween party from spooky to sexy. Here is her Pumpkin Dream Three-Layer Cake with Cinnamon Maple Cream Cheese Frosting. We are swooning already!

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
425g of pumpkin
1/4 cup vegetable oil
1 cup milk

The Frosting

340g (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar

Directions

Preheat oven to 148°C. Grease 3, 20cm round cake pans. Set aside.

In a medium bowl, mix flour, baking soda 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 35-40 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 three 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.

*Making some for the kids? Separate the batter in small cupcake or muffin cups instead, and sprinkle a few colourful M&M’s on top for fun decorations.

Image credit: The Novice Chef