Pumpkin Gingerbread Cake
"This Pumpkin Gingerbread Cake is super moist and so flavorful! Pumpkin and gingerbread are the perfect combination of fall flavors!..."
INGREDIENTS
•
1 1/2 cups (300g) sugar
•
1 1/2 sticks (170g) unsalted butter, slightly softened
•
3 large eggs
•
3 cups (363g) all purpose flour
•
1 teaspoon (4g) baking powder
•
1 teaspoon (5g) baking soda
•
1/2 teaspoon (3g) salt
•
2 teaspoons (4g) ground ginger
•
3 teaspoons (6g) ground cinnamon
•
1/2 teaspoon (1g) nutmeg
•
1/2 cup (118g) hot water
•
1/4 cup ( 54g) vegetable oil
•
1/2 cup (160g) molasses
•
1 can (15oz/425g) pumpkin (not pumpkin pie filling)
•
1 teaspoon (4g) vanilla extract
•
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
•
2 (8oz) packages cream cheese, slightly softened (total weight 452g) Use full fat cream cheese as low fat will make the frosting very soft.
•
1 teaspoons (4 g) vanilla extract
•
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
•
6 to 6 1/2 cups (690g to 747g) powdered sugar
•
1 teaspoon (2g) Pumpkin Pie Spice (adjust to your liking)
ADVERTISEMENT