Spiced Pumpkin Cake With Cream Cheese Frosting And Chocolate Leaves Recipes

CISSY'S SPICED PUMPKIN CAKE WITH CREAMED CHEESE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
• Sift together flour, baking powder, baking soda, cinnamon, and salt.
• In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
• Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
• Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
• For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
• Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES

Steps:

• Make chocolate leaves:
• Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
• Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
• Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
• Make cake:
• Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Make frosting:
• Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
• Assmble:
• Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
• Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.