Pumpkin Snacking Cake
Snacking cake: a new trend taking the internet by storm and one that I am very, very much here for. Snacking cake is like any other cake, but much easier to make and assemble. It’s usually just one layer of cake with an easy frosting or no frosting at. It is meant to be kept on the counter for much needed moments of weakness fulfilling the sweet tooth. Technically it should come with a warning disclaimer as having snacking cake around can be quite dangerous for one's diet. But YOLO.
Ingredients
Cake:
Nonstick cooking spray, for greasing the pan
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups packed light brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup pure pumpkin puree
2 large eggs
1 tablespoons vanilla extract
1/2 cup sour cream
1/4 cup toasted pepitas
Buttercream:
1 stick (8 tablespoons) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
3 cups confectioners’ sugar
1 teaspoon pumpkin pie spice
Cooking Instructions
For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment.
Whisk the flour, baking soda, pumpkin pie spice and salt in a medium bowl until well combined. Add the brown sugar and butter to an electric mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time making sure they are fully incorporated before adding the next one. Add the vanilla.
Reduce the speed to low and add half of the flour mixture, scraping down the sides of the bowl as needed, until just combined. Add the sour cream and mix to combine. Add the remaining flour mixture and mix until combined.
Transfer the batter to the prepared pan and smooth the top. Bake until golden around the edges and a toothpick inserted into the center comes out clean, 43 to 45 minutes. Let cool in the pan for 30 minutes. Invert the cake onto a cake stand or serving platter then flip it back so the round part is facing up. Let cool completely, about 1 hour.
Meanwhile, make the buttercream: add the butter and cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the confectioners’ sugar and pumpkin pie spice and beat until very smooth and just combined, 1 to 2 minutes.
Spread the buttercream on top of the cake and sprinkle with the pepitas.
Yield: 8 to 10 servings
Active time: 30 minutes
Total time: 2 hours and 45 minutes (includes cooling time)
That’s all you need.