This pumpkin cake is probably the best pumpkin cake I’ve ever had in my entire life… and I’m not exaggerating even a little bit, because that would be irresponsible.
It is FREAKING moist *shudder*, PERFECTLY spiced with all of your favorite fall spices and the cinnamon cream cheese frosting… ah, man… it’s perfection. It’s the literal icing on the literal cake.
If you make only one pumpkin thing all fall, make this cake. Seriously. I’m not joking. You have to roll all those fondant pumpkins by hand, too or else it just won’t taste nearly as good. Just kidding.
This was my first time working with fondant and I thought it turned out pretty cute.
My super hero sister-in-law Jennifer used to make and decorate cakes for a living, so making awesome cakes runs in the family. Even though I married into the family, it still runs in the family somehow. Don’t burst my bubble, people.
I figured pumpkins would be a pretty good first trial run and I was right. I was able to bust out all these cute little guys in about 45 minutes. I even MADE my OWN marshmallow fondant.
Now I’m just showing off.
Also, I’m obsessed with new cake stand from Target, so I had to be sure to throw a picture of her in here.
I do have to tell you, picking up the ingredients for this cake was not an easy task.
My local grocery store was having a bake sale, so of course I had to go like,
ten two times to get all the sugary crap for all of my baked goods. I’m sure all the cashiers there think I’m pre-diabetic.
ANYWAY, during one of my trips there, I was studying the sale catalog only to turn around just in time to catch Baby Girl stripping down naked in the baking aisle. So, of course I had to snap a picture before rushing to her side to force her clothes back onto her body.
Baby Girl can get down to just a diaper in no time flat. It’s actually fairly impressive, and I feel like it will come in handy when we venture down the potty training road soon.
And of course, Girlfriend was just laying in her carseat, like a beam of perfect light. Every time I look at her I swear I hear angels sing. I’ve waited three long months for her to not be perfect anymore, but it just hasn’t hit yet.
Baby Girl is adventurous enough for the both of them, though. So I’m taking all the wins I can get.
Anyway, I made this little lady for a “Little Pumpkin” themed baby shower.
I love the rustic feel of the textured frosting and I wanted all the of the pumpkin stems to be different. I didn’t mix my fondant completely so that there were streaks of darker brown intermixed with lighter brown to make it look more life-like.
They ended up being so cool! And pumpkins are extremely forgiving for this newbie. They don’t have to be perfect to look great, because pumpkins are very rarely actually perfect in real life.
The tiniest details ended up being my favorite. The green vines and the little tiny leaves on a few of the pumpkins became the perfect finishing touches.
If you want to make some fondant pumpkins as well, I just youtubed “How to make fondant pumpkins” and ended up with a lot of great video tutorials. But, look at this little guy! He’s my favorite:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 cups granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup canola oil, divided
- 3 teaspoons vanilla extract
- 4 large eggs
- 1 3/4 cups canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup milk
- 12 oz. cream cheese, softened
- 3/4 cup butter, softened
- 3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 1/2 - 5 cups powdered sugar
- Preheat oven to 350° F if you want to do a layer cake, prepare three nine-inch cake pans by spraying with non-stick spray or lining with parchment paper and then spraying with non-stick spray. If you want to make a flat cake you can make it in a 9x13 AND several cupcakes OR you can preheat the oven to 375° F and make it in a cookie sheet.
- In a large bowl add flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk until combined. Set aside.
- To the bowl of an electric mixer, fitted with the whisk attachment, add butter, granulated sugar, brown sugar and 1/4 cup of vegetable oil until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Mix in remaining 1/4 cup of oil and vanilla until combined. Add eggs mixing in between each addition until well combined.
- In a medium sized bowl, whisk pumpkin and milk together. Add 1/2 flour mixture to electric mixer and 1/2 pumpkin mixture and mix to combine. Add remaining flour and pumpkin mixture to electric mixer and mix just until combined.
- Divide the batter among prepared cake pans and spread with a rubber spatula into a smooth layer. Bake for 30-35 minutes (if using cake tins) or 20 minutes (if baking in a cookie sheet). Cool in cake tins for about 10 minutes before inverting onto a cooling rack to cool completely.
- While the cake is cooling, make the cinnamon cream cheese frosting.
- Frost cooled cake with prepared cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator until ready to serve.
- Add all the ingredients to the bowl of an electric mixer and mixi until completely combined and no lumps remain. Remember to stop and scrape down the sides of the bowl and continue to mix until there are no more lumps.
I. LOVE. THIS. CAKE. Literally the best pumpkin cake I’ve ever had in my life. You’ll love it, too!