and three months later almost, i’m back…
It’s October which is also the start of my favorite season – the Fall. Granted I now reside in Nor Cal so Fall doesn’t really exist but when I used to live in the Midwest, the South, and the East coast, the change of the weather and color of nature always got me. Not to mention all the fun Fall goodies like PUMPKIN that you can bake. I have already baked a number of pumpkin goodies and today for my birthday, it was no different. I’m not a sweets person but one of my co-workers shares the same birthday (10/11) so a cake was made – Pumpkin Chocolate Cake with Pumpkin Spice Cream Cheese Frosting… My coworkers and friends all said that it was super moist and not overly sweet at all. Not one flavor overpowers the other either but equally you can taste the chocolate and the pumpkin. Someone even said – can we just have the frosting? lol This is just one of the many pumpkin goodies that I plan on making. I did slightly modify the recipe from The Little Epicurean. Her blog is awesome and I have tried a couple of her other recipes too. I didn’t do a chocolate glaze or added the orange gel. I think it look better more natural but if you are going for a Halloween theme, the food coloring is fitting. I also never add as much confectioner’s sugar for the frosting either because its just too much sugar. I don’t like the frosting to overpower the cake. Anywho I hope you guys enjoy the recipe.
Chocolate Pumpkin Cake with Pumpkin Spice Cream Cheese Frosting
Chocolate Pumpkin Cake, adapted from The Little Epicuream
makes 2- 8 inch cakes and 12 cupcakes
2 1/2 cup all purpose flour
1 cup unsweetened cocoa powder
1 Tbsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
3/4 tsp ground coffee
1/2 cup buttermilk
1/4 cup non fat greek yogurt
1-15 oz can pumpkin puree
2 tsp vanilla paste
2 1/4 stick unsalted butter, room temperature
1 1/2 cup light brown sugar, packed
1 1/2 cup granulated sugar
1. Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment paper and grease lightly. Line 12 muffins tins.
2. Sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon and ground coffee. Set aside.
3. In a medium bowl, whisk together buttermilk, sour cream, pumpkin puree and vanilla. Set aside.
4. Using a stand mixer, cream together butter and sugars with a paddle attachment. Add eggs one at a time, making sure to scrape down bowl between eggs.
5. In three additions, alternate adding dry mixture and wet mixture to butter. Scrape down bowl occasionally to make sure all ingredients are fully incorporated.
6. Fill muffins tins 2/3 full with batter. Divide remaining batter between the 2-8in round pans. Bake cupcakes for 20-25 minutes, or until toothpick inserted in the center comes out clean. Bake cake rounds for 30-35 minutes, or until toothpick inserted in the center comes out clean. Let cake rest for a couple minutes in pan before unmolding and allowing to cool completely.
Pumpkin Spice Cream Cheese Frosting
1/2 cup butter, room temperature
2- 8 oz packages cream cheese, room temperature
1.5 cups confectioner’s sugar, sifted
2 tsp pumpkin pie spice, or more according to taste
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp vanilla extract
1. Cream together butter and cream cheese until fully incorporated.
2. Add confectioner’s sugar, pumpkin pie spice, salt, ground cinnamon, and vanilla paste. Beat until combined. Add a couple drops of orange gel paste to get the desired colored.