Pumpkin Cake With Molasses Cream Cheese Frosting
This cake has the texture and spice of a carrot cake. The flavor of molasses in the frosting takes it to a whole other level. This frosting would also be great on a spice cake, carrot cake, apple cake or chocolate cake. Instructions for adapting the recipe to a 9×13 sheet cake are included.
Ingredients
Pumpkin Cake
Molasses Cream Cheese Frosting
Instructions
To Make Pumpkin Cake:
  1. Preheat oven to 350 degrees. Spray three 6″ cake pans with nonstick spray, line with parchment and spray again OR spray a 9×13 dish with nonstick spray.
  2. In a large bowl mix together dry ingredients. In a medium bowl whisk together wet ingredients. Add the wet ingredients to the dry ingredients and stir until smooth.
  3. Divide the batter equally between the three pans or pour into 9×13 dish. Bake at 350 for 30 minutes for the three pans (or 35-40 minutes for the 9×13 dish) or until the top of the cake is set and a toothpick inserted into the center comes out clean.
  4. Let cool completely in pans or dish.
To Make Molasses Cream Cheese Frosting:
  1. Place all ingredients in the bowl of a stand mixer. Stir until combined, then beat on medium-high for 3-4 minutes until light and fluffy. Reduce speed to low and continue mixing for 1 minute to eliminate air pockets. If not using right away, cover and store in the refrigerator.
  2. When ready to use, take the frosting out of the fridge for 15 minutes then beat again on medium-high for a minute or two. Make sure your frosting is warmer than your cake!
To Assemble Cake:
  1. For the 6 inch layer cake: Split each cooled layer. Fill the layers and crumb coat. Refrigerate for 15 minutes. Using an offset spatula, generously frost the top and sides of the cake. Use the rounded tip of your offset spatula or the tip of a teaspoon to drag circles around the top and side of the cake.
  2. For 9×13 cake: Spread frosting evenly over the top with an offset spatula, dragging the rounded tip of the spatula back and forth to make a ridged pattern.