Pumpkin spice cake!! For the longest time, I strongly disliked anything pumpkin spice flavoured. If something had pumpkin in it, it was an immediate no from me.
But turns out I had just not tried a good pumpkin dessert.
THIS CAKE HAS CHANGED MY OPINION. The flavour and the texture of it was so good. It was also extremely easy to make!
The pumpkin flavour
This cake has both pumpkin puree and pumpkin spice in it.
If you’re from the UK, I’ve learnt that buying these two ingredient is kind of hard. Most places don’t have it, even when it is pumpkin spice season.
Pumpkin spice, or just pumpkin anything, is not very big here.
So I get them both from Amazon. It’s a lot easier than having to hunt for them.
What size tins are best for this cake?
For most cakes I make, I use 6 inch cake tins. I feel this is the perfect size for a cake.
So the batter for this cake will make enough for two 6 inch tins.
However, you could also bake it in two 7 or 8 inch cake tins. The cake layers will just be thinner.
If you are using 7 or 8 inch tins, the cake will bake quicker. So instead of baking it for 40-45 minutes, check the cake after around 25-30 minutes. Then see if it needs to be baked for longer.
Baking the cake layers
This cake is baked at 170c/325f, which is a little lower than cakes are typically baked at.
I prefer baking cakes at this temp, it just helps them bake a little flatter.
They are done when a toothpick inserted into the centre comes out clean.
After they are baked, I let them cool down for around 10 minutes, then brushed them with a pumpkin spice milk I made. Then I let them cool completely.
I left them to cool whiles they were in the tin, but after 10 minutes you could take them out, just to speed up the cooling process.
Why did you add a pumpkin spice milk?
In the recipe you will see that I made a pumpkin spice milk and then brushed it onto the cake.
I do this to a lot of my cakes. It’s a great way too add some more moisture as well as some flavour.
You might have seen people use a thing called ‘simple syrup’ on cakes. It’s essentially just a mixture of water and sugar, that is brushed onto cakes to keep them moist.
This milk mixture I add has a similar effect. But I like this better because it doesn’t add too much extra sweetness to the cake!
Corn flour in cream cheese frosting
I like to add a little bit of corn flour/corn starch into my cream cheese frosting. It helps with the thickness of it.
I use to struggle so much with making cream cheese frosting. It would always end up extremely runny.
I played around with quantities of the ingredients a little and then also added corn flour and now it’s always the perfect thickness.
All the corn flour is doing it adding extra powder to your frosting, but without adding extra sweetness. Overly sweet cream cheese frosting, or any frosting to be honest, is the worse thing to have ever existed. I do not like it.
However, with that being said….you could leave it out if you want. You don’t need to replace it with anything.
The frosting will still turn out good. I just like the extra addition of it!