Pumpkin Dream Cake

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Pumpkin Dream Cake
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 3 cups all-purpose flour
  2. 1 and 1/2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 3/4 cup unsalted butter, softened
  5. 2 cups granulated sugar
  6. 3 large eggs
  7. 1 tablespoon vanilla extract
  8. 1 (15 oz) can pumpkin
  9. 1/4 cup vegetable oil
  10. 1 cup milk
  1. 12 oz (1 and 1/2 packages) cream cheese, softened
  2. 3/4 cup unsalted butter, softened
  3. 3 Tablespoons pure maple syrup
  4. 2 teaspoons vanilla extract
  5. 2 teaspoons cinnamon
  6. 6 cups powdered sugar
For cake
  1. Preheat oven to 300 degrees (F). Grease 3, 8-inch round cake pans. Set aside.
  2. In a medium-sized mixing bowl, use a whisk to combine flour, baking soda and salt. Set aside.
  3. Pour milk into a measuring cup, and set aside.
  4. In the bowl of a stand mixer (or a large bowl), cream together butter and sugar until light and fluffy.
  5. Add the eggs one at a time, and beat each one until just incorporated.
  6. Add vanilla, pumpkin and oil. Beat until combined.
Add flour alternately with milk, using the following method
  1. Add 1/3 of flour mixture. Beat until just combined.
  2. Add 1/2 of milk, and beat until just combined.
  3. Add 1/2 of remaining flour, and beat until just combined.
  4. Add remaining milk, beat until just combined.
  5. Add remaining flour, beat until just combined.
  6. Divide batter evenly into prepared cake pans. I use a kitchen scale to help.
  7. Bake for 35-40 minutes or until a cake-tester comes out clean.
  8. While cakes are baking, make room in your freezer for the pans.
  9. As soon as they come out of the oven, immediately place them in the freezer for about 30-45 minutes or until completely cooled.
  1. In a large bowl (or stand mixer) beat together cream cheese and butter until very smooth.
  2. Add maple syrup, vanilla and cinnamon and beat to combine.
  3. Add powdered/confectioners sugar and beat on low speed until just combined.
  4. Increase speed to medium/high and beat until frosting is light and fluffy.
  5. If frosting is too thick, add a Tablespoon of heavy cream at a time until desired consistency is met. If frosting is too thin, add more powdered sugar to achieve your target consistency.
  1. Place bottom layer onto a cake stand and/or turntable.
  2. Spread a generous amount of frosting over the top of the layer.
  3. Add second cake layer, and again cover the top with frosting.
  4. Add top layer, and spread a thin layer of frosting over the tops and sides of cake. This is your crumb coat. It will "glue" all of the crumbs in place and prevent them from showing in your final coat.
  5. Refrigerate or freeze crumb coat for 10-15 minutes or until stiff.
  6. Generously cover the crumb coat with additional frosting, and smooth and decorate as desired.
  7. Refrigerate once again to set frosting, and enjoy!
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