I Am Baker

Velvet Spice Cake

UPDATE: Tutorial HERE

I have been wanting to make this cake since last year, when I first saw Martha Stewart do her  cake.

However, I had to give it a little twist!

So I started with the recipe.  Since I knew that this cake would be covered in many layers of sweet glaze icing, I opted for a less sweet spice cake.

On its own, I would even venture to say that this cake has a slightly salty flavor mingled in with the cinnamon sweetness.

Good thing I am pouring many layers of sugar over top!

But I have got to mention the texture!  I just had to name it Velvet Spice after my fist bite.  Velvet it quite possibly the most perfect word ever when describing this cake.

Velvet Spice cake modified from AllRecipes.com.

Velvet Spice Cake

Ingredients

  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • 3/4 cup shortening
  • 1 cup whole milk
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare chosen pans.
  3. In a mixer, combine together flour, cornstarch, sugar, baking powder, soda, salt, all spice, and cinnamon. Add shortening and milk and mix on medium for about two minutes.
  4. Add in eggs, one at a time, mixing for a few seconds after each egg. Pour batter into prepared pans.
  5. Bake for 35-45 minutes, or until done.
  6. (My pumpkin pan is about six inches across and 3 inches deep.)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/velvet-spice-cake-candied-pumpkin-seeds-recipe/

I used my sugar cookie frosting recipe for the white glaze and ended up using an entire bag of powder sugar.

I also wanted to add some pumpkin seeds.

Not just any ole pumpkin seeds… but candied pumpkin seeds!

Candied seeds recipe modified from AllRecipes.com.

Candied Pumpkin Seeds

Ingredients

  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons white sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250 degrees.
  2. On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
  3. Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
  4. In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
  5. In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
  6. Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
  7. Remove from heat.
  8. Pour seeds into the bowl with the spiced sugar and stir until coated.
  9. Transfer seeds to parchment lined baking sheet and spread in a flat layer.
  10. *Note: If you like clumps of seeds, there is no need to spread in flat layer.
  11. Make sure seeds are cool before eating.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/velvet-spice-cake-candied-pumpkin-seeds-recipe/

As well as decorating the base of the Velvet Spice Cake, I also carved out a center portion of the cake and added some inside!

This cake is such a play on textures and flavors.  The crunchy candied pumpkin seeds are a unique and delightful compliment to the slightly savory Velvet Spice Cake.  Its one of those, “I didn’t know I wanted to eat this until I ate it now I want to eat it a lot” cakes.

Perfect for any fall celebration!