This fabulous dessert is based on my Aunt Cissy's famous pumpkin sheet cake. I stacked it into a layer cake to make it a bit more "glamorous." This recipe yields about as moist a cake as you can get, which makes it a bit tricky to layer and frost. But when I asked all of my taste testers if I should adapt it with less oil, the answer was a resounding, "Don't even think about it." The end result may not look like it came from a high-end bakery, but I think that just adds to the Southern charm. And when there's not a single slice left on the plate, you'll know it didn't even matter.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 to 14 slices
Number Of Ingredients 15
Steps:
- For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
- Sift together flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
- Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
- Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
- For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
- Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nyombi David
[email protected]I can't wait to try this recipe!
Lucas Slagle
[email protected]This cake is the best pumpkin cake I've ever had.
River Styles
[email protected]I'm going to make this cake every year from now on.
Ojong Pelagie
[email protected]This cake is perfect for any occasion.
Sufyan Aslan
[email protected]I'm not a fan of pumpkin, but I loved this cake!
XXMODZ HAXSXX
[email protected]This cake is a must-try for pumpkin lovers.
nady o
[email protected]I used canned pumpkin puree and the cake still turned out great.
Arghyo Puista
[email protected]This cake is so moist and flavorful. I love the cream cheese frosting.
Mahmood Bhurgri
[email protected]I added a streusel topping to the cake and it was amazing!
Shaneel Lavin
[email protected]This cake is perfect for fall. The spices are warm and inviting.
Asad Asad bhatti
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Shamsu Yakubu
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great.
Joshii Green
[email protected]This recipe is a keeper!
Vanessa Mkhwanazi
[email protected]I used a gluten-free flour blend and the cake still turned out great!
Umer Khan Khan
[email protected]The cake was delicious, but the frosting was a bit too sweet for my taste.
Madeline Lavigne
[email protected]This cake was easy to make and turned out beautifully. I'll definitely be making it again.
Syuzi Rai
[email protected]I'm not usually a fan of pumpkin cake, but this recipe changed my mind! The cake was moist and flavorful, and the frosting was light and fluffy.
Keno Campbell
[email protected]This pumpkin cake was a hit at my Thanksgiving gathering! The spices were perfectly balanced and the cream cheese frosting was the perfect complement to the moist cake.