Pumpkin Spice Cake

All the recipes I share are for the KETO way of eating! I’ve also edited a few recipes to be Keto friendly. (If you don’t see the edits, you know what to do :) I started my Keto journey Jan 2, 2017. Loving this new lifestyle and loving the joy of cooking again.

Not Keto

subheading: FOR THE PUMPKIN SPICE CAKE LAYERS:

2 ¾ cups (360g) all purpose flour

1 Tablespoon (15g) baking powder

1 teaspoon (5g) baking soda

2 teaspoons (6g) cinnamon

1 teaspoons (2)g nutmeg

½ teaspoon ginger

2 cups (400g) granulated sugar

½ teaspoon (3g) salt

1 ½ sticks (170g) unsalted butter, softened. It should easily dent when pressed but not be overly soft through and through.

4 large eggs, room temperature.

¼ cup (54g) vegetable oil

15 oz (425) Canned Pumpkin (not pumpkin pie filling)

½ cup (121g) milk

1 teaspoons (4g) vanilla extract

subheading: FOR THE SPICED CREAM CHEESE FROSTING:

3 sticks (340g total) unsalted butter, softened

339 grams (12 oz) cream cheese, softened (we used 1 ½ packages)

1 teaspoon (2g) cinnamon (Adjust amount to your liking)

½ teaspoon (1g) nutmeg (Adjust amount to your liking)

1 teaspoon (2g) ground ginger (Sift if clumpy. Adjust amount to your liking.)

6 to 6 ½ cups confectioners’ sugar (Sifted. Adjust amount to your liking.)

2 teaspoons (8g) vanilla extract

Directions at mycakeschool.com

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