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Pumpkin Cake with Penuche Frosting

★★★★★

5 from 1 review
  • Total Time: 1 hour 25 mins
  • Yield: 8 1x

Ingredients

Scale

Cake

  • 1 stick unsalted butter, room temperature
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree (I used homemade)
  • ½ cup milk (I used almond)

Frosting

  • 3 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup milk (I used almond)
  • 2 – 2 ½ cups confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan. Line the bottom with parchment, butter the parchment, and flour the whole pan, tapping out any excess.
  2. In a medium bowl, stir together flour, cinnamon, allspice, ginger, salt, baking powder, and baking soda.
  3. In a large bowl, cream butter and sugars until light and fluffy, about 2 minutes. I did this by hand but a hand or stand mixer would work as well. Add the vanilla and eggs and mix until once again light and fluffy. Add the pumpkin and milk and mix until fully combined. Add the flour mixture and mix until a batter is formed.
  4. Pour batter into the prepared cake pan and bake 40-50 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Allow cake to cool in pan about 20 minutes, before gently loosening from the pan and inverting onto a cake plate. Allow cake to cool completely.
  5. Once the cake is cool, make the frosting. In a small saucepan, combine butter and sugar over medium heat. Stirring frequently, bring to a boil and boil for 1 minute. Allow to cool for 10 minutes. The mixture will harden. Loosen it with a spoon and add the milk, stirring until it is fully incorporated. Add 2 cups of confectioners’ sugar and mix to combine. Continue adding sugar in ½ cup increments, until the frosting is quite thick but still spreadable. Immediately pour frosting onto cake, focusing in the middle. Spread to cover almost the entire cake, leaving about ¼ inch boarder.
  6. Cake may be stored in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag in quarters for up to 3 months. Thaw at room temperature for several hours.

Notes

Cake adapted from Martha Stewart Frosting adapted from Pillsbury

  • Prep Time: 30 mins
  • Cook Time: 55 mins

Find it online: https://piesandplots.net/pumpkin-cake-with-penuche-frosting/