Pumpkin Patch Cake Cute
Transform your dessert table into a festive autumn wonderland with this delightful Pumpkin Patch Cake! This adorable and flavorful recipe combines cozy fall spices like cinnamon, nutmeg, and ginger with the rich creaminess of pumpkin puree, resulting in a moist, tender cake bursting with seasonal charm. Frosted with a fluffy orange whipped cream and adorned with mini candy pumpkins and piped green vines, this cake is a show-stopping centerpiece for any fall celebration. Perfect for Halloween parties, Thanksgiving gatherings, or simply as a fun baking project, this easy-to-make cake not only tastes amazing but also looks irresistibly cute, capturing the cozy essence of the pumpkin patch in every slice.
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Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Eggs, large
- 2 teaspoons Pure vanilla extract
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Whole milk
- 3 cups Confectioners' sugar
- 1.5 cups Heavy cream, chilled
- 0.5 teaspoons Orange gel food coloring
- 12 Mini candy pumpkins (for decoration)
- 0.25 cup Green icing or frosting (for vines)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the dry mix aside.
Step 3
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until combined.
Step 5
Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8
While the cakes are cooling, prepare the frosting. In a large bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form. Add the orange gel food coloring and mix until the cream is evenly colored.
Step 9
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake evenly with the orange whipped cream frosting.
Step 10
Decorate the top of the cake with mini candy pumpkins, arranging them as if they are in a pumpkin patch.
Step 11
Use the green icing or frosting to pipe vines and leaves around the pumpkins for a festive touch.
Step 12
Chill the cake in the refrigerator for 30 minutes before serving to set the frosting. Serve and enjoy this adorable, seasonal dessert!
Nutrition Facts
| Serving size | (2919.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9634.0 |
| Total Fat 358.7g | 0% |
| Saturated Fat 214.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1692.1mg | 0% |
| Sodium 2211.4mg | 0% |
| Total Carbohydrate 1563.4g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 1206.5g | |
| Protein 76.3g | 0% |
| Vitamin D 267.4IU | 0% |
| Calcium 932.3mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 2310.9mg | 0% |
Source of Calories