Spiced Pumpkin Honey Cake with Frosting
This spice cake is autumn in a (cake) pan!
Spiced Pumpkin Honey Cake with Frosting
American
Desserts
Ingredients
For the Cake:
- 2 1/4 C. Cake Flour
- 2 1/2 tsp. Baking Powder
- 1 tsp. Cinnamon, Saigon Ground
- 1/2 tsp. Sea Salt, Fine
- 2 tsp. Pumpkin Pie Spice Blend
- 3/4 C. Canned Pumpkin (Solid-Pack)
- 1/3 C. Sour Cream
- 1/3 C. Honey
- 1 Tbsp. Vanilla Extract, Mexican
- 3/4 C. Unsalted Butter (Room Temperature)
- 1 1/4 C. Sugar
- 3 Large Eggs
For the Frosting:
- 1 Stick Butter (Room Temperature)
- 8 oz. Cream Cheese (Room Temperature)
- 2 tsp. Pumpkin Pie Spice Blend
- 1/2 tsp. Orange Extract
- 1 1/2 C. Powdered Sugar
Directions
Cake:
Preheat oven to 350°F. Line a 15 1/2" x 10 1/2" x 1" pan with foil, leaving overhang on short sides. Butter and flour the surface of the foil.
Sift flour, baking powder, cinnamon and salt together in a bowl. In a separate bowl, whisk together canned pumpkin, sour cream, honey and vanilla extract until blended.
Using an electric mixer, cream butter in a large bowl until fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Mix in a third of the dry ingredient mixture, then a third of the pumpkin mixture, alternating until all of it is mixed together.
Spread the batter evenly in the prepared pan. Bake cake until a tester inserted into the center comes out clean, which should be approximately 25 minutes. Cool completely in the pan on a rack before frosting.
Frosting:
Using an electric mixer, beat the butter and cream cheese together until smooth. Add in the orange extract and pumpkin pie spice blend and mix well. Add the powdered sugar, 1/2 C. at a time, until the frosting is well mixed and a good frostingy consistency.
Spread frosting evenly over the cooled cake.