I love spice cake. Rich, heavy on the molasses with a ton of ginger and pie spice, it absolutely drips with fall energy. I’m a libra so it makes sense that fall would be one of my favorite seasons. The weather is cooling down, apples are in, it’s finally ok to wear hoodies again, and spice cakes are the perfect accompaniment to your morning coffee as you sit and watch the leaves fall from your front porch.
The nice thing about this recipe is that the cake can be made in a ton of shapes and doesn’t necessarily need the pumpkin buttercream, it absolutely adds a lot to the final presentation and overall flavor, but it truly isn’t a necessity. I like to make this spice cake as a loaf cake and glaze it with royal icing or just simply sprinkle it with powdered sugar. It bakes fairly quickly and stays moist for days, making it the perfect on the go breakfast option, if you enjoy that sort of thing.
Should you want to go the full 9, and make the buttercream to go along, I highly recommend going with the “naked cake” approach. Ice each sandwich layer appropriately and then apply a thin “shmear” of icing to the outside. Et Voila, you have achieved, in my humble opinion, the perfect ratio of cake to icing, not too much, certainly not to little, just enough to satisfy.
One last note for this recipe, go ahead and use canned pumpkin. Yes, roasting your own pumpkin or squash is a great way to add that home-made touch to a pie or cake, but in this case, it will be hard to rid the roasted pumpkin of enough moisture to make the buttercream work well. As it is, the canned pumpkin has almost too much added moisture, so air on the side of caution and save those pumpkins/squash for a soup.