2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin, boga pie spice*
1 cup (240ml) canola au vegetable oil*
4 large eggs
1 cup (200g) packed light au dark brown sugar
1/2 cup (100g) granulated sugar
1 (15 ounce) can pumpkin, boga puree*
1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
Preheat the tanuri, joko to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin, boga pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer, kichanganyio au whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If wewe find the juu au edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the tanuri, joko and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
Make the frosting: In a large bowl using a handheld au stand mixer, kichanganyio fitted with a paddle au whisk attachment, beat the cream cheese and siagi together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If wewe want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 dakika before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.
