Who cares about swirly patterns and fancy piping tricks? These days it's all about the naked cake — in other words, keeping the cake layer(s) bare, while only icing the top(s). It's so easy! Just plop the frosting onto the top of the cake and use a spatula to spread it evenly. No crumb layer, no Pinterest fails, just beautiful, rustic presentation.
In terms of the actual pumpkin cake recipe, it's full of the spiced flavor, moist yet fluffy, and bright pumpkin orange — and the icing is heavy on the cream cheese, making it a tart, rich companion to the cake.
If you want to make more than 1 layer, simply double or triple the recipe. For cake: For cream cheese frosting:
1/2 cup salted butter, melted and cooled, plus more for pan
1 cup all-purpose flour, plus more for pan
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon dried ginger
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of ground cardamom
1 cup granulated sugar
1 cup pumpkin puree, fresh or canned
4 tablespoons unsalted butter, softened
8 tablespoons cream cheese, softened
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
2 cinnamon sticks, for garnish
If you want to make more than 1 layer, simply double or triple the recipe.
For cream cheese frosting: