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pumpkin cake recipe

Pumpkin Cake Recipe


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This will make 2 thick 8" Layers that can be sliced into 4 layers total if desired. 
Preheat oven to 350°f 
Prepare pans with Pan Grease
Ingredients:
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar 1¼ cup (250g)
  • Egg Yolks 4 large (72g)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Solid Pumpkin 1 cup (240g)
  • Cake Flour 2 cup (240g)
  • Baking Powder 1 ½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Egg Whites 4 Large (120g)
  • Granulated Sugar ¼ cup (50g)
  • Pumpkin Pie Spice 2 teaspoons (4g)
Instructions
  1. Cream the butter and 1¼ cup sugar until light and fluffy, about 5 minutes.
  2. Add the egg yolks and vanilla one at a time and mix to incorporate between additions and also be sure to stop the mixer to scrape the bottom and sides of the bowl to incorporate well.
  3. Add the pumpkin and blend to combine.
  4. Add the sifted dry ingredients (flour, baking powder, salt & spice) all at once and blend to combine,
  5. Reserve batter while whipping egg whites with the second measure of sugar to medium firm peaks.
  6. Fold the meringue into the pumpkin batter and then pour into prepared pans.
  7. Bake immediately in preheated 350°F oven for approximately 20 - 35 minutes (depends on the size pans you are using)
  8. When the cake springs back when gently pressed in the center it is done.
Notes
Cake layers can be frozen for up to 2 months wrapped well.

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