fall cakes

This scratch Pumpkin Spice Layer Cake is the BEST!

Pumpkin Spice Cake~ {Scratch Recipe}

(360 grams.) all-purpose flour

baking powder

(5 grams) baking soda

(6 grams) cinnamon

(2 grams) nutmeg

ginger

(400 grams) granulated sugar

(3 grams) salt

eggs

(54 grams) vegetable oil

(15 ounces 425 grams) pumpkin

(121 g) milk

(6 grams) vanilla extract

(3 sticks) (382 g) unsalted butter, softened

(339 g) cream cheese (no need to soften to room temp)

(4 grams) cinnamon

(1 grams) nutmeg

ginger (2 grams) *sift if clumpy

(8 grams) vanilla extract

This recipe uses the reverse creaming method.)Preheat oven...

This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.

In your mixing bowl add the dry ingredients...

In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.

In another bowl combine eggs, oil, pumpkin, milk...

In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.

Method is important in this recipe so with...

Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.

Bake at 350 degrees 30 - 35 minutes,...

Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

Using your mixer beat the butter and cream...

Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

This moist cake is flavored with lots of warm, cozy spices, diced apples, and is topped off with a delicious crumb topping! This cake makes the perfect fall breakfast or dessert!

Spiced Apple Crumb Cake

all-purpose flour

baking soda

cinnamon

nutmeg

cardamom

cloves

salt

sugar

vegetable oil

milk (whole, 2%, or almond milk)

vanilla extract

eggs (beaten)

Granny Smith apples (peeled, cored, and chopped,, about 2 medium-sized apples)

brown sugar

flour

unsalted butter (melted)

Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking pan with baking spray and set aside.

To a small mixing bowl, add the brown sugar, flour, cinnamon, and melted butter for the crumble topping. Using a fork, mix all ingredients until combined and all of the flour has been moistened with butter. Set aside.

To a separate large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, cloves, salt, and sugar. Whisk everything until combined. Set aside.

To a separate medium bowl, add oil, milk, vanilla, and eggs. Whisk ingredients until thoroughly combined. Make a well in the center of the flour mixture and pour egg mixture into the well. Use a rubber spatula to mix the egg mixture with the flour mixture until just combined and no more dry flour is visible.

Add the chopped apples to the cake batter and fold in with a rubber spatula until evenly mixed into the batter. Transfer batter to the prepared baking pan and smooth out evenly. Using your fingers, top the cake batter evenly with the crumble topping, breaking up any large clumps as you go.

Bake cake for 40-50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs. Allow the cake to cool for 10 minutes in the pan then remove the cake from the pan by gently turning it out upside down onto parchment paper.

Gently turn the cake back over onto a wire rack lined with parchment to cool completely. Once cooled, drizzle a simple powdered sugar vanilla glaze over the top if desired and enjoy!

Sweet Potato Cake With Marshmallow Buttercream

sweet potatoes (1 to 2 medium sweet potatoes)

pecans

butter, room temperature

marshmallow cream

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.

Whisk together flour, baking powder, baking soda, and cinnamon in a large bowl, set aside.

Using a stand mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition.

Add flour mixture and mix on low speed until well just combined.

Fold in sweet potatoes and pecans - reserving a few pecans to sprinkle on the top at the end.

Pour the batter into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

Cake:

Using a stand mixer, beat butter until smooth.

Add marshmallow cream and mix until combined.

Add the powdered sugar and a pinch of salt and mix until combined.

Spread the buttercream on the cooled cake and top with remaining pecans and a dash of cinnamon.

Buttercream Frosting:

Moist, tender, perfectly spiced cake flavored with apple cider and applesauce, and finished with a delicious cinnamon and sugar coating. This apple cider donut cake is the perfect fall and winter dessert and will be requested again and again!

Apple Cider Donut Cake

all-purpose flour ((375 grams) weighed

apple cider

applesauce

butter (unsalted, softened)

dark brown sugar (or light brown sugar, packed)

eggs (room temperature)

vanilla extract (not vanilla flavoring)

butter (unsalted, melted)

Preheat your oven to 350°F. Spray a 9-cup bundt pan with baking spray and set it aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom until combined. In a separate small mixing bowl, whisk together the apple cider and applesauce and set it aside.

Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and sugar until pale and fluffy, about 7-10 minutes. Start on low speed (3-4) and gradually increase the speed to high (8-9). Scrape down the sides and bottom of the bowl to make sure everything gets combined.

Once the butter and sugars are creamed, add the eggs, one at a time, and beat on low (3-4) after each addition until mixed in. Scrape down the bowl and beat in the vanilla on medium (5-6) until mixed in.

Add 1/3 of the flour mixture and to the bowl with the butter and beat until no more dry flour is visible. Start on low speed and gradually increase the speed. Add half the apple cider mixture and beat on medium until combined. Scrape down the bowl and beat in another 1/3 of the flour, followed by the other half of the apple cider, and finish with the last of the flour.

Pour the batter into the prepared bundt pan and spread it out into an even layer. Bake the cake in the preheated oven for 40-50 minutes, or until a skewer inserted into the cake comes out clean.

Allow the cake to cool for an hour in the bundt pan then carefully flip it out onto a cooling rack or cake plate to cool completely.

Once the cake has completely cooled, whisk together the cinnamon and sugar in a small bowl. Coat the entire outside and center of the cake with melted butter using a pastry brush. Sprinkle the cinnamon and sugar mixture over the cake and in the center.

Coat the sides by pouring cinnamon sugar in your hand and pressing it into the sides of the cake with your palms. Cinnamon and sugar will get everywhere - there isn&#39;t really a way to avoid it. I recommend working on a large surface that wipes clean easily. Slice and enjoy room temperature or warm!

Full of cozy spices, super moist, and studded with toasted pecans, this easy vegan pumpkin dump cake can be whipped up in no time at all!

Vegan Pumpkin Dump Cake

golden flaxseed flour

almond milk

pumpkin puree ((850 grams))

tapioca starch

Cream solid part from 14 oz (396 grams) can coconut milk (softened) ((you’ll get about ½ cup) *)

sugar (150 grams)

yellow cake mix (430 grams)

pecans (125 grams)

vegan butter (melted (170 grams))

Preheat the oven to 350°F.

Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.

Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.

Top 5 fall cakes recipes from across the web

The most viewed fall cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Spice Cake~ {Scratch Recipe...

Spiced Apple Crumb Cake

Sweet Potato Cake With Marshmallow ...

Apple Cider Donut Cake

Vegan Pumpkin Dump Cake

Top 5 fall cakes recipes from across the web

The most viewed fall cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Cake~ {Scratch Recipe...

Spiced Apple Crumb Cake

Sweet Potato Cake With Marshmallow ...

Apple Cider Donut Cake

Vegan Pumpkin Dump Cake

The most viewed fall cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine