#Pumpkin Cake with Whipped Cinnamon Frosting
##Introduction
Indulge in the classic flavors of fall with a moist and tasty Pumpkin Cake topped with Whipped Cinnamon Frosting! It’s not just a dessert – it’s a celebration of the season.
##Why Make This Recipe
The Pumpkin Cake with Whipped Cinnamon Frosting not only wows with its visual appeal but excels in flavors and textures as well. With a soft, moist crumb punctuated by the warm, sweet notes of cinnamon, and coupled with a fluffy cinnamon-infused frosting, it offers a rich, cozy dessert experience. Plus, it’s an excellent way to make good use of that leftover canned pumpkin!
##How To Make Pumpkin Cake with Whipped Cinnamon Frosting
##Ingredients
For the Pumpkin Cake:
– Flour: 1 3/4 cups
– Granulated sugar: 1 cup
– Brown sugar: 1/2 cup
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: 1/2 tsp
– Cinnamon: 1 tsp
– Nutmeg: 1/2 tsp
– Ground cloves: 1/4 tsp
– Ground ginger: 1/4 tsp
– Eggs: 2 large
– Canned pumpkin puree: 1 cup
– Vegetable oil: 1/2 cup
– Vanilla extract: 1 tsp
For the Whipped Cinnamon Frosting:
– Heavy whipping cream: 1 cup
– Softened cream cheese: 4 oz
– Powdered sugar: 1/2 cup
– Vanilla extract: 1 tsp
– Cinnamon: 1 tsp
##Directions
To create this delectable cake, follow these simple steps.
1. Start by preheating the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Get a large bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. Use another bowl to mix the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth. Little by little, combine the dry ingredients with the wet mixture until you get a well-incorporated batter.
4. Pour the batter into the prepared baking pan, spreading it evenly. Bake for about 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
5. Prepare the frosting by beating the cream cheese in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Whip the heavy cream in a separate bowl until soft peaks form. Fold this whipped cream and the cinnamon into the cream cheese mixture.
6. Once the cake is cool, spread the whipped cinnamon frosting over it. Slice the cake and it’s ready to be served!
##How to Serve Pumpkin Cake with Whipped Cinnamon Frosting
For a perfect serve, slice and offer the cake with a light sprinkle of cinnamon on top. It pairs stunningly with a warm cup of coffee or a cool glass of milk.
##How to Store Pumpkin Cake with Whipped Cinnamon Frosting
To store the Pumpkin Cake with Whipped Cinnamon Frosting, cover it and refrigerate for up to 5 days. You can also freeze it for up to 3 months.
##Tips to Make Pumpkin Cake with Whipped Cinnamon Frosting
Here are few tips to make the best Pumpkin Cake with Whipped Cinnamon Frosting:
– Make sure the eggs and pumpkin puree are at room temperature before starting.
– Be sure not to overmix the batter as it can result in a denser cake.
– When making the frosting, ensure the cream cheese is at room temperature to avoid lumps.
##Variations
You can add additions like chopped walnuts, pecans, or even chocolate chips into the cake batter for extra texture and flavor!
##FAQs
– __Can I use homemade pumpkin puree?__
Yes, homemade pumpkin puree can definitely be used instead of the canned version.
– __Can this cake be made ahead of time?__
Yes, you can make the cake the day before and store it in the refrigerator. The flavors even intensify after a day!
– __Can I freeze this cake?__
Yes, the frosted cake can be frozen for up to three months. Just be sure to store it properly in an airtight container.
And there you go! A delightful Pumpkin Cake with Whipped Cinnamon Frosting to immerse yourself in the autumn spirit! Enjoy!