Pumpkin Cake With Cream Cheese Frosting

FOR THE CAKE

• 260 g (2 cups) Plain Flour/All purpose flour 
• 230 g (1 cup) Pumpkin puree, strained
• 3 eggs UK medium-sized 
• 150 g (3/4 cup) granulated sugar
• 100 g (1/2 cup) Light brown sugar
• 150 g (3/4 cup) Vegetable oil
• 1 tsp vanilla extract 
• 1 1/2 tsp Pumpkin spice mix
• 1 tsp ground Cinnamon 
• 2 tsp (8 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp Salt

FOR THE CREAM CHEESE FROSTING

• 113 g (1/2 cup) Unsalted softened butter
• 226 g COLD Cream cheese, full fat
• 173 g (1 1/3 Cup) Icing sugar/powdered sugar, sifted and divided
• 1/2 tsp Vanilla extract 

FOR GARNISHING

• Some sprinkles of your choice

PUMPKIN CAKE

1. Grease a 9x9 inch square pan with butter, line it with baking paper leaving it to overhang on two sides. It’s important because it is easy to remove the cake safely from the pan. Preheat the Fan oven to 155C/311F (for conventional oven 175C/347F).
2. In a large bowl, sift together the plain flour/all-purpose flour, baking powder, baking soda, salt, ground cinnamon and pumpkin spices. Whisk together and set aside.
3. In a large mixing bowl, beat the eggs and both the sugar on medium speed until well combined (about 2-3 minutes), scrape down the sides and bottom of the bowl as needed. Add in the vegetable oil and vanilla extract, and beat them to combine. Add in the reduced pumpkin puree and beat again to combine.
4. Just fold in the dry ingredients until just combined, be careful not to over mix the batter if you want light and airy crumbs.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan on the counter to remove the air bubbles.
6. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Remove from the oven and let it rest in the pan for 45-60 minutes to cool completely at room temperature.

CREAM CHEESE FROSTING (WITH LESS SUGAR)

1. Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in the vanilla extract and 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined and fluffy. 
4. Then add the remaining 1/3 cup of icing sugar/powdered sugar and beat until fluffy and well combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.

ASSEMBLY

1. Once the cake has cooled completely, use the baking paper overhangs to lift out the cake carefully and place it over a serving tray or board.
2. Frost the top of the cake with a thick layer of cream cheese frosting and make swirls, using an offset spatula. You can also make different designs using any nozzle of your choice as it’s a very stable and pipe-able frosting.
3. Dust with ground cinnamon. Garnish with sprinkles.
4. Make 9 or 16 slices, using a sharp knife.
5. It is best served when cold, pop it in the fridge before serving.

NOTES

1. Check the FAQ above on how to drain excess water from your puree and how to make your pumpkin spice mix at home.
2. Store any leftover cake in an airtight container in the fridge for up to 3-4 days. You can store any leftover frosting in the fridge in an airtight container for up to 2-3 days. Before use, give it a short whip so it will be fluffy again.