Spiced Pumpkin Cake

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Photo: Todd Coleman


Simply perfect for the fall! Anything with pumpkin is a winner in our home. I love to serve this pumpkin dish for guests, Pumpkin Coconut Bisque.

1-1/2 cups (3 sticks) unsalted margarine,
softened, plus more for pan
2 cups cake flour, plus more for pan
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1-1/2 cups packed light brown sugar
2 eggs
3/4 cup canned pumpkin purée
1/4 cup soymilk
2 teaspoons vanilla extract
4 cups confectioners’ sugar, sifted

Heat oven to 375 degrees. Grease and flour two 8-inch round cake pans lined with parchment paper cut to fit. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace and set aside. In the bowl of a stand mixer, beat 1/2 cup margarine and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and soy milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes. Unmold cakes and let cool.

In the bowl of a stand mixer, beat remaining margarine and vanilla on medium speed until smooth. Add confectioners’ sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.

Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.

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