Pumpkin Patch Cake Cute
Transform your dessert table into a festive autumn wonderland with this delightful Pumpkin Patch Cake! This adorable and flavorful recipe combines cozy fall spices like cinnamon, nutmeg, and ginger with the rich creaminess of pumpkin puree, resulting in a moist, tender cake bursting with seasonal charm. Frosted with a fluffy orange whipped cream and adorned with mini candy pumpkins and piped green vines, this cake is a show-stopping centerpiece for any fall celebration. Perfect for Halloween parties, Thanksgiving gatherings, or simply as a fun baking project, this easy-to-make cake not only tastes amazing but also looks irresistibly cute, capturing the cozy essence of the pumpkin patch in every slice.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 4 Eggs, large
- 2 teaspoons Pure vanilla extract
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Whole milk
- 3 cups Confectioners' sugar
- 1.5 cups Heavy cream, chilled
- 0.5 teaspoons Orange gel food coloring
- 12 Mini candy pumpkins (for decoration)
- 0.25 cup Green icing or frosting (for vines)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the dry mix aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until combined.
Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form. Add the orange gel food coloring and mix until the cream is evenly colored.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake evenly with the orange whipped cream frosting.
Decorate the top of the cake with mini candy pumpkins, arranging them as if they are in a pumpkin patch.
Use the green icing or frosting to pipe vines and leaves around the pumpkins for a festive touch.
Chill the cake in the refrigerator for 30 minutes before serving to set the frosting. Serve and enjoy this adorable, seasonal dessert!
Nutrition Facts
Calories |
9634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.7 g | 460% | |
| Saturated Fat | 214.8 g | 1074% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1692 mg | 564% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 1563.4 g | 569% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 1206.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 932 mg | 72% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
