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Harvest Birthday Cake




Source of Recipe


Maggie Viken






Recipe Introduction


This is the only birthday cake I have ever made for Neeko and David. I know they love it as much as I love making it for them. Maggie





List of Ingredients



• 1 1/2 C. all-purpose unbleached flour
  
• 2/3 C. cocoa
  
• 2 tsp. baking powder
  
• 1 tsp. baking soda
  
• 1/2 tsp. sea salt
  
• 1/2 C. buttermilk
  
• 1 C. pumpkin, canned
  
• 4 tsp. pure vanilla extract
  
• 3/4 C. unsalted butter, softened
  
• 1 C. dark brown sugar
  
• 1 C. super fine sugar
  
• 3 large eggs
  
• 1 egg yolk
  






Instructions



1. Line the bottoms of two 8-inch cake pans or one 9x12 inch pan with parchment paper and lightly butter.
   
2. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
   
3. Pour the batter into the prepared pans. Bake at 350 degrees F. until a tester, inserted in the center, comes out clean, about 35 minutes or so.
   
4. To make frosting. Beat 6 ounces softened cream cheese using a mixer until fluffy. Add 1 1/2 C. powdered sugar, 1 T. pumpkin, 1/4 tsp. cinnamon, 1/4 tsp. pumpkin pie spice and 1 1/2 tsp. pure vanilla and beat on low speed until well combined. In a separate bowl, beat 1 1/2 C. heavy cream with 3/4 C. powdered sugar and enough orange food coloring to reach desired color. on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers or split cake and use the remaining frosting to ice the top and sides of the cake. Chill for 30 minutes or longer and make glaze.
   
5. To make glaze. Place 4 ounces of chopped bittersweet chocolate, 1 T. cold unsalted butter, and 3 T. corn syrup in a medium heatproof bowl. Bring 1/2 C. heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk, until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drop over the sides for a nice finish or completely cover for "Bubba" style.