I know this cake isn’t nearly as “elegant” as the previous one I posted, but I promise you it’s just as good. Three layers of dense, spiced pumpkin cake filled with fluffy homemade marshmallow cream (!) and chocolate frosting. Perfect for Halloween and all other occasions.
Ingredients: Pumpkin Cake (adapted from here)
1 (15-0unce) can pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cup water
1/2 teaspoon vanilla extract
3 cups granulated sugar
3 and 1/2 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon ginger
Recipe: Pumpkin Cake
Preheat oven to 350F.
Grease and flour three 8-inch round cake pans.
In a large bowl, combine first 6 ingredients.
In a separate bowl, whisk together the next 6 ingredients.
Pour the dry mixture into the wet batter and mix until barely combined.
Pour evenly into prepared pans. Bake about 40 minutes, or until a toothpick comes out clean.
Let cool on wire rack.