Instructions
- PUMPKIN SPICE CAKE
- Preheat the oven to 350°F degrees. Line 3 6′ cake pans or 2 8′ cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside.
- In a medium bowl- combine all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt and whisk to combine. Set aside
- In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar, pumpkin puree and vanilla extract and mix until combined.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add sweetened condensed milk and mix on medium speed until combined.
- Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not overmix the batter. Stop the mixer when a few ribbons of flour are visible and finish folding the batter with a spatula.
- Evenly distribute the cake batter into each prepared cake pan and bake for 35-40 min. Check cakes at 32-35 minutes by inserting a toothpick in the center. If it comes out clean- cakes are done!
- Place on a cooling rack for 20 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
- Prepare the espresso buttercream
- ESPRESSO BUTTERCREAM
- In a bowl of a stand mixer fitted with a paddle attachment- beat softened butter on medium-medium high speed for 3-5 minutes or until light and creamy.
- Dissolve instant coffee in hot water- set aside.
- Add pinch of salt, sweetened condensed milk, instant coffee to the butter and combine
on medium speed for 2-3 minutes or until combined. - Add sifted confectioners sugar 1 cup at a time and mix on medium speed until frosting
comes together and is light and airy and spreadable. - Assemble and frost
- Decorate the cake in your own way! We added crushed chocolate covered espresso beans and a Pumpkin Butter Puree on top of the cake.
- Recipe by Candice Ward at Eat More Cake
