The Pumpkin Cake I Made For My Birthday
This year for my birthday I decided to do something I’ve never done before: bake a cake. The process has always seemed much more daunting to me than it actually is. Truth is, it’s the slow process that I love most about baking. The time I’m in my kitchen is the time I’m fully present and focused on what’s ahead of me. (Mostly because I don’t want to mess it up), but also because it’s my time to let my creative outlet shine through. And boy, is it rewarding.
I adapted a recipe I found from the beautiful blogger Broma Bakery. If you haven’t taken a look at her recipes, you must. Each recipe is beautifully created and crafted to fit everyone’s taste. She’s not afraid to go over the top with recipes such as S’mores Cake, Neapolitan Ice Cream Cake, or even Healthy Vegan Brownie Truffles that will surely satisfy every sweet tooth. To check out more of her sweet baking creations head over to her website, bromabakery.com.
I love that this recipe doesn’t require any ingredients out of the ordinary in which you need to go out and buy. I had all the ingredients right in my pantry/ fridge which made it seem a little.. less.. daunting. I can honestly say however, you don’t have to be a professional baker to make this cake. In fact, I had so much fun baking it I think I’ll just make it a tradition from here on out.
I do want to note that I switched around a few ingredients to what I had in my pantry, and it did not affect the cake whatsoever. I also opted to leave out the salted caramel sauce which she has originally in the recipe. Feel free to customize my substitutions and scroll down, or follow her recipe here.
The Best Pumpkin Cake EVER with Cream Cheese Frosting and Salted Caramel Drizzle By: Broma Bakery
- 1 1/2 cups pumpkin puree
- 1 1/2 cups granulated sugar (I subbed coconut sugar)
- 1 cup vegetable oil (I subbed coconut oil)
- 4 large eggs room temperature
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 tsp salt
Salted Caramel (I left out)
- 1/2 cup granulated sugar
- 3 tbsp butter room temperature
- 1/4 cup heavy cream
- 1/2 tsp salt
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 8 oz butter room temperature
- 1 tbsp vanilla
- 1/2 tsp salt
- 7 cups powdered sugar
- Preheat oven to 350°F. Grease and flour three 8-inch cake pans and set aside.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Incorporate the dry ingredients into the wet, stirring until well combined.
- Evenly pour the batter into the prepared pans. Bake for 25-30 minutes minutes, then allow to cool completely before frosting.
- To make the caramel, in a medium saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan.
- Once the sugar is fully melted and turns a medium gold hue, remove from heat immediately and stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely.
- Next, pour in the heavy cream. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat, stir in salt, and allow to cool at room temperature while you make your frosting.
- In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting.
- Place the slightly cooled salted caramel in a squeeze bottle or piping bag with a small tip (if it’s feeling too solid, place in the microwave for 10 seconds). Starting from the center, squeeze out the caramel in a tight spiral, going all the way to the edge of the cake. When you’re at the edge of the cake, make small zig-zag-like movements to allow the caramel to fall off the side of the cake.
- If you’d like, decorate the top of your cake with fresh figs, pomegranate, and blackberries.