Autumn Cake Recipe
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (as needed)
For Garnish (optional):
- Chopped toasted pecans or walnuts
- Ground cinnamon
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer on medium speed, about 3-4 minutes.
4. Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
5. Incorporate the Pumpkin:
- Mix in the pumpkin puree until well combined.
6. Combine Wet Ingredients:
- In a separate bowl, mix together the sour cream, milk, and vanilla extract.
7. Combine Dry and Wet Ingredients:
- Add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
8. Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when touched.
9. Cool the Cake:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Make the Cream Cheese Frosting:
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat until fluffy.
- Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk or heavy cream until you reach your desired consistency.
11. Assemble the Cake:
- Once the cakes are completely cool, level the tops with a knife if necessary. Place one layer of the cake on a serving platter or cake stand.
- Spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and spread frosting over the top and sides of the cake.
- Smooth the frosting with a spatula or knife. Garnish with chopped toasted pecans or walnuts and a sprinkle of ground cinnamon if desired.
12. Serve and Enjoy:
- Slice the cake and serve. Enjoy the rich, spiced flavors of autumn with every bite!
This autumn cake is perfect for fall gatherings, Thanksgiving, or any occasion where you want to celebrate the season with a comforting, flavorful dessert.
