Thursday, October 31, 2013

Pumpkin Cake with Cookie Butter Frosting


Guys, I'm super lame and totally forgot to do some sort of Halloween post this year. I had thought about doing some type of candy related dessert, but then Halloween snuck up on me. Things have been pretty crazy with school and interviewing for jobs so it slipped my mind. Today I'm going to be sharing a recipe for one of the most (if not the most) delicious dessert I've ever made. My roommate Lauren works for our campus television station and wanted to film me doing a cooking show so I chose this recipe by Posed Perfection. She does hers as bars, but I decided to try it as a cake. If you've never tried Trader Joe's Speculoos Cookie Butter  you're missing out. This delightful concoction has some great gingerbread flavor so it was perfect with the pumpkin. I'm planning on bringing this as dessert to Thanksgiving!
Cake Ingredients:
1 15 oz. can of pumpkin
2/3 c oil
1 c granulated sugar
3 eggs
 2 c flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt

Cake Directions:
1. Preheat oven to 350 degrees. Grease a 8x12 glass baking pan (or cake pan, sorry I'm in a college kitchen).
2. In a large bowl, mix together pumpkin, oil, sugar, and eggs. 
3. In a medium bowl, mix (or sift) the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. 
4. Add wet ingredients to dry 1/2 c at a time until fully combined. 
5. Bake for 25-30 minutes or until a toothpick comes out clean. 

Frosting Ingredients:
1/2 softened butter
1/2 c Trader Joe's cookie butter (either crunchy or plain)
1 tsp vanilla
2 1/2 c powdered sugar
2 tbsp milk

Frosting Directions:
  1. In a mixer, cream together butter and cookie butter until well combined. Add vanilla.
  2. Add in powdered sugar a half a cup at a time. Add a little bit of milk throughout the process to keep it from getting too dry. 
  3. Spread on cooled cake!

Edited: If you can't find Trader Joe's cookie butter you can also use Biscoff Cookie Spread.
The cake can also be made as a two layer. I used the same amount of cake mix to make two small layers and then 1.5x as much frosting. I also ended up using a lot more milk when frosting the two layer because it was difficult to spread. 
pumpkin cake 2 layers


3 comments:

  1. I went to Trader Joe's yesterday to get the cookie butter and they were all out of plain and crunchy. They had one that was swirled with mocha. I bought it of course (and it is yummy) but I am worried to use it. Is there an alternative or would you use the cookie butter with the chocolate in it??

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    Replies
    1. Another cookie butter brand is Lotus' Biscoff Spread. I've never personally bought it, but I know that it is another type of cookie butter and supposed to be very similar. Many other food bloggers use them interchangeably so it should work in this recipe! This map shows where Biscoff is sold: http://www.biscoff.com/storelocator. I've seen it at World Market and may be in some grocery stores near you!

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    2. Thank you so much. This recipe looks so good I didn't want to mess it up!!

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