Recipe Swap: Vermont Spice Cake with Cream Cheese Frosting

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Thanksgiving Dessert Swap was the category for this recipe swap. I was given Vermont Spice cake with Cream Cheese Frosting from Chrissy at Stick a Fork In It.

I won't lie. I hesitated a bit when I saw that I was given a cake. Especially a layer cake. Layered cakes and I just do not get along. But not for any of the typical reasons, like they stick to the pan or they fall apart when transferring them to the rack to cool. Ironically, I have that part down.

My layer cakes don't work out too well because even though I purchased two 9" cake pans from the same company on the same day at the same store, they're not the same size. I have absolutely no clue how this happened. And since I only seem to remember this when I go to make a layered cake, I finally took the initiative and added  pans to my Christmas list. 

Anyway, because I knew I'd need to cut the edges of one cake to make it the same size as the other, I didn't want to chance my luck by also cutting it in half. So I opted for two layers instead of four. If you're luckier than me and have two cake pans that are actually the same size, I'd go with Chrissy's recommendation of just cooking four thin layers of cake instead of slicing them.

Vermont Spice Cake with Cream Cheese Frosting
Source: Stick a Fork In It, adapted from Sing For Your Supper
Yield: 2 9" round cakes
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Vermont Spice Cake Ingredients:
    • 1 1/2 cups sugar
    • 1 1/2 sticks butter, softened
    • 3 eggs
    • 1/2 cup evaporated milk
    • 12 oz. canned pure pumpkin
    • 1/4 cup water
    • 1 1/2 tsp. vanilla extract
    • 3 cups all purpose flour
    • 3 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 2 tsp. pumpkin pie spice
    • 1/2 tsp. salt

Directions:
1. Preheat the oven to 325. Grease two 9" round cake pans.
2. In the bowl of your stand mixer with the paddle attachment, beat the sugar and butter together until smooth.
3. Meanwhile combine the flour, baking powder, baking soda, pumpkin pie spice and salt together in a bowl.
4. Add the eggs to the stand mixer, one at a time, beating for 2 minutes after each egg.
5. Then add the evaporated milk, canned pumpkin, water and vanilla extract. Once everything is incorporated, slowly add the flour mixture into the wet ingredients.
6. Spread evenly into the cake pans and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer the cakes to wire racks and let cool for 15 minutes. Then turn the cakes out onto the wire racks to let cool completely.

Cream Cheese Frosting Ingredients:
    • 1/3 cup butter, softened
    • 11 oz. cream cheese, softened
    • 3 1/2 cups powdered sugar
    • squeeze of lemon juice
Directions:
1. In the bowl of your stand mixer with the paddle attachment, beat together the butter and cream cheese until smooth.
2. Slowly add in the powdered sugar until combined. Add the lemon juice.
3. Transfer to the refrigerator until needed.

To Assemble the Cake:
Slice each cake horizontally (if doing). Frost in between each layer on cake, top and sides. (If you don't need to butcher you cake like me, leave the frosting off the sides.)

Delicious! I really liked this cake, even though mine isn't as pretty as it should be. Do you know the absolute hardest part for me about frosting a cake? Not eating the frosting. Especially when its cream cheese. I could honestly eat it by the spoonful! And I promise, there really is a layer of cream cheese in the middle. :-)

3 comments:

  1. How funny about the cake pans. I would have done the same thing, though. I don't bake enough to feel confident cutting a cake in half to make layers. I'm sure it was delicious with two layers instead of four. :)

    Thanks for being part of the recipe swaps!

    ReplyDelete
  2. Looks great! Glad you liked it!

    ReplyDelete

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