Pumpkin puree makes this cake fluffy, moist, and rich in vitamin A!
Ingredients:
- 1 stick (8 Tbsp) unsalted butter, softened
- 2 cups (400 g) white sugar
- 1 1/2 tsp vanilla bean powder OR 1 Tbsp vanilla extract
- 3 large eggs
- 1 cup (244 g) pumpkin purée
- 2 1/3 cups (290 g) white whole wheat flour OR all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda (6 g)
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup whole milk
- 3/4 cup buttermilk
Directions:
1. Preheat the oven to 350°F and grease a 9" x 13" rectangular cake pan with butter and flour.
2. With an electric mixer on high speed, cream together butter, sugar, and vanilla for 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
3. Next, mix eggs one at a time into the butter/sugar mixture just until incorporated.
4. Mix in pumpkin puree.
5. Prepare the dry ingredients: In a separate large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
6. Mix in half of the dry ingredients into the butter mixture.
7. Mix in whole milk.
8. Mix in the remaining dry ingredients, followed by the buttermilk, just until everything is fully mixed together.
9. Pour the batter into the cake pan and bake for 25-30 minutes or until the cake is domed and lightly browned and a toothpick inserted into the center comes out clean.
10. Cool the cake to room temperature (takes about 2 hours). Meanwhile, make the Vanilla Bean Cream Cheese Frosting (recipe below). Frost the cake, then enjoy!
Vanilla Bean Cream Cheese Frosting:
- 4 sticks (2 cups) unsalted butter, softened
- 1 block (8 oz) cream cheese
- 4 cups (500 g) powdered sugar
- 1/2 Tbsp vanilla bean powder OR 1 Tbsp vanilla extract
- 1/2 tsp salt
Directions
1. With an electric mixer on high speed, mix together all ingredients for 6 minutes, until light and fluffy. Pause to scrape down the bowl in the middle of mixing to ensure everything gets evenly combined.