pumpkin cake
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 cups (400 grams) sugar
  • 1 cup vegetable oil
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) gluten free 1 to 1 flour blend, such as Bob’s Red Mill or King Arthur Flour, All-purpose flour works perfectly here, as well.
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • pinch freshly-grated nutmeg
  • ½ teaspoon salt
  • 2 cups pumpkin puree
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Butter 3 x 6 inch cake pans (or 2 x 8 inch cake pans), line with rounds of parchment paper, dust with flour and tap out the excess.
  2. Beat the oil and sugar in a stand mixer fitted with a paddle attachment (or a handheld mixer) on medium speed for about 3 minutes, then reduce the speed and add the eggs one at a time. Beat on medium speed until combined and creamy, about 3 more minutes. Add the vanilla and mix for 30 seconds.
  3. Sift the dry ingredients together and add slowly, mixing on low speed just until combined. Add the pumpkin and mix by hand until smooth.
  4. Distribute the batter evenly in the prepared pans and bake for 20 minutes without opening the oven, then rotate the pans and bake for an additional 5-7 minutes or until a toothpick inserted in the center of the cake comes out clean. Place the pans on cooling racks for 15-20 minutes or until the pan is cool enough to handle.
  5. Run a sharp knife around the edges of the pans to loosen the cakes, then turn the cakes out onto the cooling racks, remove the parchment paper, and allow to come to room temperature. To assemble, level cakes if desired. I split each layer to give me a total of 6 layers, but feel free to stick with a 3 layer cake, it’ll taste just as delicious. Roughly chop the pecans. Place the first layer on a cake board or a serving plate smooth side down and spread a generous layer of buttercream on top. Sprinkle with candied pecans. Place second layer face down, gently press, and ice the top with buttercream. Sprinkle with pecans, place final layer face down and ice the top and sides of the cake. If your kitchen is warm and at any point the cake feels unsteady, pop it in the fridge for 10 minutes or so to firm up the buttercream. Decorate with flowers, fruit or more pecans and serve. Keeps well for 3-4 days, allow to come to room temperature before serving.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-butterscotch-cake-molasses-cookies/