Each week this fall we’ll revisit a recipe from last year’s Joy the Baker Magazine with new tips, tricks and insights. The latest issue of my holiday magazine is available for pre-order here (!!!) and will hit grocery store shelves nationwide (and in Canada!) November 1st! This week, let’s make Pumpkin Black and White Cake. This pumpkin cake recipe is an homage to my very favorite cookie made even more perfect for the autumn season.
Pumpkin puree is right up there with mashed banana when it comes to miracle baking ingredients. Both add an incredible amount of moisture and flavor to baked goods making baking downright foolproof – not that any of you are fools. Pumpkin cakes, cookies, and muffins often mix with a liquid fat (like melted butter or canola oil) making for the kind of batters that mix with a spatula and not a big ol’ mixer. Easy, right? Ease, flavor, and moist-as-ever baked goods. Thank you, pumpkin.
This single layer pumpkin cake recipe is a bigboy version of these darling Maple Pumpkin Black and White Cookies.
Tuck this pumpkin cake recipe away for an easy fall birthday cake or for an everyday snacking cake – this cake is great with coffee at breakfast! And there’s pumpkin. Wait – is this health food?
Happy fall baking, friends! xoPrint
A simple and moist pumpkin cake topped with maple glaze and chocolate ganache. Just like a giant black and white cookie!
For the Cake:
- 2 1/2 cups (300 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup canola oil
- 1 cup (227 grams) pumpkin puree
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Chocolate and Maple Glaze:
- 4 ounces dark chocolate, chopped into chunks
- 3 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1 1/2 cups (170 grams) powdered sugar
- 2 tablespoons maple syrup
- Pinch of salt
- splash of vanilla extract
- splash of whole milk
1. Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Grease and flour a 10-inch round cake pan and set aside.
2. Whisk together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl whisk together the eggs and sugar until smooth and lightened in color, about 1 minute. Whisk in the oil, pumpkin, milk, and vanilla until blended. Stir in the flour mixture to incorporate and whisk to smooth.
3. Spoon into prepared cake pan and smooth the top. Bake until a wooden skewer inserted in the center of the cake comes out clean, 20-25 minutes. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
4. To make the chocolate glaze, melt together the butter and chocolate on the low setting of a microwave or in a double boiler on the stovetop. Stir in the corn syrup and a pinch of salt. The glaze should be smooth and glossy. If the frosting thickens too much, loosen it by putting it in the low microwave for a few seconds.
5. For the maple glaze, in a medium bowl whisk together powdered sugar, maple, salt, vanilla extract and a splash of milk. Add another splash of milk until the mixture is thick but pourable.
6. To glaze the cake, place the cake on a serving platter. Use a butter knife to gently spread the chocolate glaze over one half of the cake, allowing the glaze to drip over the sides. Carefully pour the vanilla glaze over the other half, allowing the glaze to drip over the sides. Refrigerate cake for 30 minutes before serving to allow the frosting to set. The cake can be kept, well wrapped in the refrigerator for up to 3 days.