Sunday, January 16, 2011

Pumpkin Cake

Are you sick of recipes? I hope not because I have another Routh family staple to share! I was informed before Kyle and I got married that this was another MUST! Carrot/Pumpkin/Sweet Potato Cake! I think I've eaten this at every Routh birthday I've been to so far... and it's VERY tasty! Kyle and I enjoy the cake with pumpkin the most because it makes it nice and moist. So without further adieu...
1 15 oz. Canned Pumpkin (or 3 cups grated carrots or 15 oz. canned sweet potato)
2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
4 eggs, well beaten
1 1/2 cups canola oil
1 tsp. vanilla

Preheat oven to 350.

There are many opinions on greasing a cake pan, but my favorite method is using shortening and flour (I got a lot of great cake baking tips from the Make A Cake series on Make It and Love It.)
-Just stick a folded paper towel into a tub of shortening and spread a thin layer in all three pans...

-Lightly dust each pan with flour and shake out the excess. Set pans aside.
-Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
-Crack 4 eggs into a small bowl and whisk until well beaten.
-Add eggs, oil, vanilla, and pumpkin to the dry ingredients.
-Mix well with a standing or hand mixer.
-Make sure the mixture is nice and smooth.
-Evenly divide cake batter between the 3 greased and dusted cake pans.
-Bake (at 350) for about 30 minutes or until cake tests done. (I use the toothpick test, and it works every time!)
-Let cakes cool before turning out on a baking rack (or foil...or wax paper...whatever works best!)

While the cakes cool, prepare the cream cheese frosting...
1 16 oz. pkg. powdered sugar
1 8 oz. block of cream cheese, softened
1/2 cup butter or margarine
1/2 tsp. vanilla
1/2 cup-1 cup chopped pecans (optional)
-Soften cream cheese and butter. (I usually put them in the same bowl in the microwave for 20-30 seconds.)
-Pour in vanilla and cream together with standing or hand mixer until smooth.
-Add powdered sugar and mix.
-Once smooth and creamy...
-...add pecans and hand mix until well incorporated.
- If your cakes are cool, they should be ready to frost. (If the cakes are still warm, it may be worth waiting to frost them...the cream cheese frosting will easily melt which would make it difficult to spread!)
-To keep the cake in place while spreading the frosting, spread a little frosting in the middle of the cake stand (or plate).
-Place the first layer down, and start frosting! My favorite tool is just a rubber spatula.
-Second layer, and frost...
-Third layer, and frost...
-This is my favorite part! Covering the sides and trying to act like I know what I'm doing...I love to spin the cake stand while spreading the frost around the sides! :)
-And you're done! Make sure to leave a little extra frosting to's so worth it!

Did I mention I made this for my husband's birthday?? He turned 28 this weekend! Happy, happy birthday to my best friend!! Love you, Kyle!


  1. Woah, post girl! That cake looks super good, and Kyle looks naked without all his facial hair. The end.

  2. Haha, I don't know what's gotten into me!! And yes, he does...he has a little baby face now! The end, too.