Pumpkin cake with cinnamon & bourbon vanilla cream cheese frosting
SOOOO good!!! Pumpkin snacking cake with cinnamon & bourbon vanilla cream cheese frosting
Let’s go fall flavors! Bring on the pumpkin everything.
I used bourbon vanilla from Trader Joes but you can substitute 1 teaspoon vanilla + 1 teaspoon bourbon. Damn…right?
XO, km
THE DISH:
Pumpkin snacking cake with cinnamon & bourbon vanilla cream cheese frosting | serves 2
THE STUFF:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 1/2 cups sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 (15 oz) can pure pumpkin puree
2 eggs
cinnamon & bourbon vanilla cream cheese frosting
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon bourbon vanilla extract
THE HOW-TO:
Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside. In a standup mixer with a paddle attachment combine the sugar and butter until light and fluffy, about 2 minutes. Add the pumpkin and then the eggs, one at a time. Slowly add the flour mixture to the pumpkin mixture and stir until well combined. Pour into the prepared pan and bake until golden brown and set, about 35-40 minutes. Cool cake completely before you frost.
To make the frosting: cream together the butter and the cream cheese until very smooth. Beat in the powdered sugar and then the cinnamon and bourbon vanilla. Frost the cake and then slice and serve.