So at first I wasn’t sure how to end Pumpkin Week 2012, but then my sister, Meredith, was coming for a visit and since I wasn’t there for her birthday I decided to make her a cake. I was inspired by yesterday’s post of favourites. Amanda from I Am Baker’s pumpkin cake. Well not the high tech innards, but just the pumpkin design itself.
So I made her this cake.
The cake itself is a chocolate pumpkin cake and it’s iced with a vanilla bean buttercream.
Recipe: Pumpkin Chocolate Cake
For Two 10x 2-inch cakes (55-70mins)
- 4 cups plus 2 tbls flour
- 3/4 cup plus 1 tbls cocoa
- 2 scant tsp baking soda
- 2 scant tsp baking powder
- 2/3 tsp salt
- 5 large eggs
- 2 1/2 cup greek yogurt
- 3 sticks unsalted butter
- 1/2 cup pumpkin puree
- 2 scant cups sugar
- 3/4 cup plus 2tbls packed light brown sugar
- Preheat oven t 350 degrees.
- Combine flour, cocoa, baking soda, baking powder and salt. Set aside.
- Cream butter, pumpkin puree and sugars together.
- Add eggs, one at a time.
- Alternate adding yogurt and flour mix until just combined.
- Divide into three 9” pans.
- Bake for 30-35 minutes or until toothpick comes out clean.
- Let cool and ice.
Recipe: Vanilla Bean Buttercream
- 2 sticks unsalted butter
- 1 cup shortening
- 8 cups icing sugar
- 1/2 cup milk
- 2 tsp vanilla bean paste
- Cream butter and shortening together.
- Add icing sugar.
- Add milk 1/4 at a time. If too firm add more milk 1 tbsp at a time.
- Add vanilla bean paste.
- Colour as required.
I hope you enjoyed this years Pumpkin Week, I know I did! Until next year.
Also don’t forget that I’m holding a Jack-O-Lantern contest. Your carved pumpkins or a decorated version (cake or cookie). Just upload them to my Facebook page or email me your submission at firstname.lastname@example.org. The judges are my daughters, so I take no accountability :) The prize will be fun and yet to be purchased. There will be one for carved and one for edible. It’s just a totally fun contest. So let’s see your fun pumpkins.
Thanks for looking!