Pumpkin Cake Baked Until the Center Springs Back

Pumpkin Cake Baked Until the Center Springs Back is filed under Cakes and built around canola oil, eggs — room temperature, and sugar. Plan on 32 people.

Count on 20 minutes of prep, 20 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Pumpkin Cake

• 1 ¼ cups canola oil
• 3 large eggs — room temperature
• 1 cup sugar
• 1 ⅓ cups light brown sugar
• 13 ½ tablespoons pumpkin puree
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 4 teaspoons pumpkin spice mix
• 4 teaspoons cinnamon
• 2 ¾ cups all-purpose flour

Cream Cheese Buttercream

• 21 ounces cream cheese — room temperature
• 18 tablespoons unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ¾ teaspoons cinnamon

How the cooking goes

Make Cake

1. Heat your oven to 350°F conventional or 325°F convection. Line two 9-inch round pans with baking paper and spray or lightly butter them.
2. Beat together baking powder, baking soda, salt, pumpkin spice, cinnamon, and flour in a medium mixing bowl. Keep it to one side.
3. In a mixing bowl, whisk the eggs and then whisk in the canola oil until the mixture looks emulsified and uniform.
4. Whisk in the granulated sugar, brown sugar, and pumpkin puree. Gradually fold through the dry ingredients until very few lumps remain.
5. Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula.
6. Oven-bake for 16 to 20 minutes, until the surface is deep gold, the center springs back when pressed lightly, and the sides have pulled slightly away from the pan.
7. Cool the cakes in the pans for 10 minutes, then transfer carefully to wire racks set over a sheet pan. The layers will be quite soft, so handle them gently.

Make Buttercream

1. While the cakes cool, beat the cream cheese, butter, and powdered sugar in a electric mixer with the paddle attachment until the texture looks smooth. Add the vanilla and cinnamon and mix to combine.

Assemble

1. Place the first cake layer on a stand, spread with the cream cheese buttercream. Then place the second layer on top, and finish frosting the outside of the cake.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Crumb Cake Baked Until the Center Springs Back and Gooey Butter Cake Baked Until the Center Springs Back.