Friday cake #38 : Halloween Pumpkin cake.

Ingredients

• • 400 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 top fresh grated ginger
  • 400 g  granulated sugar
  • 125 g unsalted butter, softened
  • 120 ml vegetable oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 425 g pumpkin
  • 120 ml milk

• 125 cream cheese
• 50 g butter
• 300 g powdered sugar

Preheat oven to 170 degrees. Butter two  20 cm round cake pans.

Cut the pumpkin and remove the seeds. Don’t peel it. Boil it for about 20 minutes. When it’s cooked, make a purée.

Make the cake’s dough. In a fixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, vanilla and ginger for 20 seconds, set aside. In another  bowl, whip together butter, granulated sugar and oil auntil pale and fluffy.  Then mix it in the flour preparation and stir well for about one minute. To finish,  blend in eggs one at a time, add the pumpkin pures  and the milk. Mix well.

Divide batter among two prepared cake pans. Bake in preheated oven about 30 – 35 minutes. Cool in cake pans 15 minutes. Then, invert onto wire racks to cool completely.

In the meantime, make the frosting. Mix together the powdered sugar and the butter. Then add the cream cheese. Mix still it’s light and fluffly.

When the cakes have cooled down, spread some cream on top of each cake and assemble your final cake. You can also spread some cream all around the cake as we did.

To give a more Halloween allure, don’t hesitate to decorate it with some sweets, even morbid or scary ones 😉 !

Enjoy Halloween,

Emilie x.