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.
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
- Preheat oven to 350 degrees.
- Prepare chosen pans.
- 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.
- Add in eggs, one at a time, mixing for a few seconds after each egg. Pour batter into prepared pans.
- Bake for 35-45 minutes, or until done.
- (My pumpkin pan is about six inches across and 3 inches deep.)
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.
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
- Preheat the oven to 250 degrees.
- On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
- Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
- In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
- In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
- Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
- Remove from heat.
- Pour seeds into the bowl with the spiced sugar and stir until coated.
- Transfer seeds to parchment lined baking sheet and spread in a flat layer.
- *Note: If you like clumps of seeds, there is no need to spread in flat layer.
- Make sure seeds are cool before eating.
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!
This is a perfect fun addition to the Thanksgiving dessert table! I’m a huge fan of spice cake but the best part of this entire recipe and post… the seeds pouring out of the pumpkin! Seriously clever.
Just LOOK at that thing! This is truly beautiful, Amanda! LOVE the pumpkin seeds inside!!
I’m pretty much speechless on this one. Whoa.
This is a must learn for me. Yes, if have the time a tutorial for this baking hack would be greatly appreciated. Literally cannot stop staring at the picture with the candied seeds spilling out!!
This is definitely and eye-catching dessert, even before you slice it open!
Just WOW! You amaze me all the time sweet friend.
That is AMAZING and SO creative!!!
Just loverly. You are so brilliant. I’m getting ready to make a pumpkin cake…wow will it ever pale in comparison. LOL. You are amazing.
Beautiful! Love this idea!
this sounds delish and of course looks beautiful!
This cake is INCREDIBLE!
Quite fabulous, I might add! Thank you for sharing!
How clever and unusual!
WOW Amanda! you amaze me!
This is so amazing!
That cake looks wonderful! Your baking is inspiring. Pretty please would you make your blog readable from feedreaders like it used to be? Thanks!
Beautiful…as always!! Wish you could ship me one! Hehee
Whoa… that is one beautiful beautiful beautiful cake!
beautiful cake amanda!!! and the cake sounds delicious too
Did I miss something, how did you make the stem?
I just used the extra cake that I had carved out of the center and shaped it into a mini stem then plopped it on top.
oh my goodness, this looks so delicious!..and btw, your redesign is spot on perfect. i love it.:)
I would LOVE to see a tutorial for this cake! It looks AMAZING. LOVE the candied pumpkin seeds coming out of the middle!
Tutorial is a must! I have never seen anything like it…..I love it.
Soo clever and looks just as delicious!
xo,
Christina
http://www.becauseofmadalene.blogspot.com
That is too cute for words! Love how the seeds come out! I am going to have to share this with friends!
My oh my! I NEED a slice of this cake. Really, I do!
This is AMAZING!!! When I saw that first picture, I thought that was a glossy ceramic soup terrine! Very, very pretty.
I love love love the presentation of this cake ~ spice cake has a special place during our holiday season – - this one may just have to make its début this year.
Oh, my gosh. That is just crazy genius.
Looks beautiful and sounds da-lish!
I would love a tutorial. Thank you, it’s just beautiful.
Why do you even ask about a tutorial? You know we want one! Beautiful idea. You are one talented lady! This would be perfect for a Thanksgiving dessert table.
LOVE the pumpkin seeds inside! I have never seen anything like this!
Please update my link to be:
http://www.familyfreshcooking.com/2011/11/16/brown-butter-coconut-mashed-sweet-potatoes-recipe/
xxoo
OH MY GOODNESS. They come out of the middle, just like a real pumpkin. You’re amaaaazing!!
What a great idea. It looks amazing
Amanda! This is so yummy looking! You amaze me!
xo
This is so amazing! What cake mold did you use? I would love to make this, but don’t know that I’ve ever seen this pan.
WOW! We don’t celebrate Thanksgiving in Australia (ok some people do – very few) But this cake and your gorgeous photos make me want to!!!
This cake looks delightful!! I love the pumpkin seeds all spilling out clever!
Phenomenal! So clever. I made that pumpkin seed recipe this year too, with my own modifications. Sooooo delicious.
This deserves a bravo and a pin.
Ha ha, LOVE it!
I also love your new look~stylish and beautiful, just like you!
Gorgeous cake! You are incredibly talented, my friend.
You always leave me speechless every time you make a cake. You’ve got so much creativity oozing out of you!
Oh my goodness that is genius!!!! You are so wonderfully amazing
LOVE it, Love all of it and wish I could reach out and have a slice of this right now, ok….two slices!
Oh wow, what a gorgeous cake. I love the way you hallowed the cake and add more candied pumpkin seed in there. Just simply stunning!
Oh. My. Gosh! How cool is that?!!! I’ve been look for the perfect alternative to pie for Thanksgiving; this is perfect!
Oh that looks so good, and I love the fact you made it into a pumpkin
Oh my word!!!!! Just when I think I’ve seen it all, you come up with something like this! So awesomely awesome!!
I am taking the day off tomorrow to bake for my daughters birthday. She LOVES toasted pumpkin seeds. Now I am going to have to bake (2) things, this Velvet Spice Cake also a Salted Caramel and Pecan Chocolate Cake. Yeahhhhh a day in the kitchen baking
Beautiful!
Fo realz, pumpkin seed oozing out of the middle, you’re like a genius and stuff. No really, this.is.FABULOUS!!!!!
This looks delicious and beautiful. I think I could impress my family with that!
Love this. So creative, Amanda, as always.
Mind. Blown. Thank’s so much for posting this!
looks so tasty
Wow! Beautiful! I love your photos and I love your cakes. Really fun to look at and makes my mouth water.
wow, Amanda! That cake is a beauty! And the love the name…Velvet Spice! Someone ought to come up with a perfume with that name!
What a beautiful cake! Love the pic of the seeds falling out of the cake, so creative! It was so fun to cook with you at the Communal Table with Food Network! Take care, Terra
groovy shape, amanda, and it wouldn’t be a creation of yours without some sort of innards twist!
Thanks, one more question. I have looked all over for a cake pan like that to make the pumpkin. I even resorted to trying to find old jello molds at my friends to no avail. Can you tell me where I might find one?~Dorene
This is so creative! Inspiring. <3
I love how festive this cake is. I’m thinking it’s time to move away from pumpkin pie and this might be the perfect recipe to try this year. Thanks for sharing!
Oh my goodness – this looks and sounds seriously delicious! And love the photos too.
Glad we were at Food Network’s Communal Table together!
Best regards, Scott
(Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)
WOW I JUST LOVE THIS WEB SITE. YOU ARE SO AMAZEING I LOVE ALL OF YOUR RECIPES. IM GONNA TRY TO MAKE ME ONE OF THOSE VELVET SPICE CAKES IT LOOKS SO GOOD!!