November Cakes Recipe
Easy november cakes recipe
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
For the frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Add the pumpkin puree and vanilla extract to the mixing bowl, and mix until well combined.
- Gradually add the dry ingredients to the mixing bowl, alternating with the milk. Mix until the batter is smooth and well combined.
- Pour the batter into the greased baking dish, and smooth it out with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the frosting. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract to the mixing bowl, and beat until the frosting is light and fluffy.
- Once the cake has finished baking, remove it from the oven and let it cool completely before frosting.
- Spread the cream cheese frosting over the top of the cooled cake, and serve.
