Blackberry Pumpkin Spice Cake

Cal Giant | September 22, 2016

Today marks the first day of fall - can you believe it?! I can't... Especially with the weather still in the high 80s. Nonetheless, I'm looking forward to my favorite season, full of pumpkin spice everything, comfy sweaters, and beautiful autumn colors.

Speaking of pumpkin spice everything, I'm kicking off the fall season with my favorite pumpkin spice cake, topped with homemade cream cheese frosting and the bold sweetness of California Giant blackberries. Let me tell you, this cake is one for the books! The secret? I used cake flour instead of all-purpose flour. When making cakes from scratch, cake flour makes a HUGE difference and gives the cake a much softer texture that you won't find using all-purpose flour. Not to mention, the combination of rich pumpkin spice, juicy blackberries, and sweet, creamy frosting is to-die-for.

I'd love to hear your favorite pumpkin spice recipe in the comment section below!



for the cake

1/2 cup butter

1 1/4 cups granulated sugar

2 eggs, beaten

2 1/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1 cup solid-pack pumpkin

3/4 cup milk

for the frosting

12 ounces cream cheese, softened

1 cup (2 sticks) butter, softened

5 1/4 cups powdered sugar

1 1/2 tablespoons vanilla extract

2 cups California Giant blackberries, for topping



For the cake

Preheat the oven to 350 degrees.

Mix the butter and sugar together until it is light and fluffy. Blend in the eggs, one at a time.

In a separate bowl, whisk together the pumpkin and milk. Alternate adding the pumpkin mixture and dry ingredients to the egg mixture, beginning and ending with dry ingredients.

Grease and flour three 9" round cake pans. Pour the batter into the prepared pans, dividing equally.

Bake the cakes in the 350 degree oven for about 20 minutes or until the center of the cake bounces back when you touch it.

For the icing

Mix the butter and cream cheese together, scraping down the sides as needed, for about 2-3 minutes. With the mixer on low speed, add the powdered sugar, a little at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes.

Place one cake on a cake stand. Frost the top of the cake with a thick layer of frosting. Repeat with the other two cakes. Spread the frosting thin to achieve a naked cake look and garnish with blackberries. Store the cake in the refigerator until it's time to serve.




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