halloween cake autumn

 

halloween cake autumn

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 and 1/2 cups pumpkin puree
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Mix in the pumpkin puree, buttermilk, and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.

2. Add the powdered sugar, one cup at a time, beating well after each addition.

3. Mix in the vanilla extract until smooth.

Assembly:

1. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.

2. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.

3. Optional: Decorate the cake with autumn-themed decorations such as edible leaves, pumpkins, or acorns.