|Preparation time||60 minutes|
|Serves||12 slices, 2 6 inch layer cakes|
|Serving Size||1 slice|
|Calories Per Serving||Approximately 261 per serving|
1 cups flour
1 large egg(room temperature)
1/2 teaspoon vanilla essence
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup butter
1 tablespoon vegetable oil
3/4 cup sugar
1/2 cup brown sugar
3/4 cups pumpkin puree
1/2 cup pecans roughly chopped
For the Icing
3 cups vanilla buttercream
1/4 cup pumpkin puree
1.Preheat oven to 350 degrees Fahrenheit.Grease 2 6 inch cake pans
2.Sift flour,baking powder,pumpkin pie spice,baking soda and salt in a bowl.
3.Whisk sugar,brown sugar and butter until creamy.Add the egg and vanilla essence and beat until combine.
7.For the icing simply whisk the pumpkin puree,pumpkin pie flavor into the buttercream.Add pumpkin puree little by little,or you can reduce the milk you add in the buttercream and add pumpkin puree until you reach the consistency you desire for icing the cake.
8.Place 1 teaspoon of icing on the cake circle and then place one layer of cake on the cake circle on it.Place about a cup of icing on top and spread evenly with spatula.Place the second layer on top(make sure the bottom smooth side is facing up so you have an even surface(If you have a cake that has risen and is not flat enough to ice it level it and then place it crumb side down).Place 1 1/2 more cups of icing on top and start spreading on the top pushing it to the sides and then ice the sides as well.Pipe your favorite design, I used a ruffle tip for the orange and a round tip on the brown icing which was basic vanilla buttercream colored brown.
Folding the batter is important because we want our cake to be moist and airy.