PUMPKIN SPICE CAKE
Makes two 8-inch rounds or 24 cupcakes
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ¼ teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon salt
1 stick soft butter
1 cup sugar
¼ cup molasses
½ cup pumpkin purée
½ cup boiling water
- Combine dry ingredients in a medium bowl, stir together and set aside.
- In a large mixing bowl beat butter until light and fluffy (3 minutes) then add in the sugar and continue to beat for 2 more minutes.
- Add in the eggs and mix to combine.
- Add in the molasses and pumpkin purée and mix until combined.
- Add in the dry ingredients and mix until just combined; scrape down bowl.
- Carefully mix in the boiling water and beat for 30 seconds.
- Portion the cake batter in 8-inch pans that have been buttered and floured then bake at 350˚F for 25 to 30 minutes.
- Check and rotate cakes every 10 minutes until done.
Makes enough to frost 24 cupcakes or one double layer 8-inch cake
¾ cup pasteurized egg whites
6-7 cups confectioners’ sugar (or one 2 pound bag)
2 teaspoons vanilla extract
4 sticks softened butter
1 cup shortening (Crisco)
(To make chocolate buttercream add ½ to 1 cup melted chocolate chips to finished buttercream, after step 3.)
- In the bowl of a standing mixer add the egg whites, confectioners’ sugar and vanilla. Mix on medium/low until fully combined. It should be as thick as glue. If the mixture is too thick, add a splash more of the egg whites. If the mixture is too thin, add 1 or 2 more tablespoons of confectioner’s sugar.
- Add the shortening to the mixer and mix on medium until fully combined, or 3 minutes. Scrape down the bowl.
- Add the softened butter and mix until combined. Keep mixing on medium for 6 minutes. Stop to scrape down the bowl (don’t forget the very bottom of the bowl) at least once during that time.
- Transfer the buttercream to a bowl and cover with plastic wrap or use containers with lids. If not using immediately it is fine to store (covered) at room temperature or in a cool place until ready to use, even if it is a few days later. Use the buttercream for cakes and cupcakes, or buttercream roses, tinting it different colors if you would like. This recipe is easily doubled or tripled if you are decorating a lot of cake!
Lindsay Perkins is a former professional baker who now teaches cooking and baking classes for kids in West Hartford, CT, along with working as a high school administrator. She offers up tips, recipes, and more at @LindsayCulinary.