Pumpkin Gingerbread Cake with Spiced Buttercream Frosting
Pumpkin Gingerbread Cake with Spiced Buttercream Frosting is a side dish that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 1087 calories, 9g of protein, and 54g of fat per serving. For $1.98 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of baking powder, eggs, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 65 would say it hit the spot. It is brought to you by Pepper Lynn. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 50%, this dish is good. Pumpkin Gingerbread Cake with Spiced Cream Cheese Frosting, Pumpkin Gingerbread with Spiced Buttercream, and Pumpkin Gingerbread With Spiced Buttercream are very similar to this recipe.
Servings: 10
Ingredients:
2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 1/2 cups (3 sticks) butter, softened
2/3 cup canola oil
3 tablespoons cream or milk
2 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/4 cup plus 2 tablespoons pure maple syrup
1/2 cup blackstrap molasses
5 1/4 cups powdered sugar
4 teaspoons pumpkin pie spice
2 cups pumpkin puree
3 1/4 cups unbleached all-purpose flour
1 tablespoon pure vanilla extract
1 cup walnut halves, toasted and coarsely chopped
Equipment:
baking paper
baking pan
whisk
bowl
oven
wire rack
toothpicks
spatula
offset spatula
Cooking instruction summary:
Preheat the oven to 350 degrees and line a 13x9 baking dish with parchment paper. Lightly grease the parchment and any exposed portions of the pan with butter or oil.In a medium bowl, whisk together the pumpkin puree, eggs, sugar, canola oil, molasses, and maple syrup until blended. In a separate, larger bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and ground cloves, stirring to combine. Slowly pour the wet mixture into the dry and stir gently until no dry spots remain. Pour the batter into the prepared baking pan, smooth the surface with a rubber spatula, and bake for 28 to 32 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool in the pan for 5-10 minutes, then carefully remove it onto a wire rack to cool completely. (You may need to do a couple inversions to transfer the cake to the cooling rack; do this gently to avoid splits and breaks.)Once the cake has cooled to room temperature, carefully peel off the parchment paper. Prepare the frosting by whipping the butter in a medium bowl until fluffy. Add the pumpkin pie spice and the powdered sugar, a little bit at a time, beating after each addition. Lastly, add the cream and vanilla extract and beat until combined. Use a rubber or offset spatula to frost the cake as desired. Decorate only the top as I did, or spread the frosting a little more thinly and cover the sides as well. Sprinkle the chopped, toasted walnuts over the top, slice, and serve.
Step by step:
1. Preheat the oven to 350 degrees and line a 13x9 baking dish with parchment paper. Lightly grease the parchment and any exposed portions of the pan with butter or oil.In a medium bowl, whisk together the pumpkin puree, eggs, sugar, canola oil, molasses, and maple syrup until blended. In a separate, larger bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and ground cloves, stirring to combine. Slowly pour the wet mixture into the dry and stir gently until no dry spots remain.
2. Pour the batter into the prepared baking pan, smooth the surface with a rubber spatula, and bake for 28 to 32 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool in the pan for 5-10 minutes, then carefully remove it onto a wire rack to cool completely. (You may need to do a couple inversions to transfer the cake to the cooling rack; do this gently to avoid splits and breaks.)Once the cake has cooled to room temperature, carefully peel off the parchment paper. Prepare the frosting by whipping the butter in a medium bowl until fluffy.
3. Add the pumpkin pie spice and the powdered sugar, a little bit at a time, beating after each addition. Lastly, add the cream and vanilla extract and beat until combined. Use a rubber or offset spatula to frost the cake as desired. Decorate only the top as I did, or spread the frosting a little more thinly and cover the sides as well. Sprinkle the chopped, toasted walnuts over the top, slice, and serve.
Nutrition Information:
covered percent of daily need
