2 Ingredient Pumpkin Cake Weight Watchers Smart Points
Charles Schiller
Have your cake and cupcakes, too: One recipe yields this chocolatey pumpkin spice triple-layer cake, or 36 cupcakes.
Cal/Serv: 347
Yields: 18 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 10 mins
18 tbsp. (2 1/4 sticks) unsalted butter at room temperature, plus more for cake pans
2 1/2 c. plus 2 tablespoons all-purpose flour
1 c. plus 2 tablespoons good-quality cocoa
1 tbsp. baking powder
1 1/2 tsp. baking soda
2 1/4 tsp. ground cinnamon
3/4 tsp. fresh-grated nutmeg
3/4 c. buttermilk
1 1/2 c. pumpkin purée
1 1/2 tsp. vanilla extract
1 1/2 c. dark brown sugar, firmly packed
1 1/2 c. granulated sugar
5 large eggs
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- Prepare cake pans: Heat oven to 350°F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
- Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
- Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean — about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
- Make Orange Cream-Cheese Frosting.
- Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.
Tip:Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.
For the perfect slice of cake: Chilling the cake allows you to cut a cleaner slice. It's best to slice the cake using a long, thin, sharp knife and wipe the blade clean between cuts. Let cake slices come to room temperature to enjoy the best flavor and texture.
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2 Ingredient Pumpkin Cake Weight Watchers Smart Points
Source: https://www.countryliving.com/food-drinks/recipes/a1800/chocolate-pumpkin-cake-cupcakes-3922/