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
- 1 cup whole milk
- 3/4 cup shortening
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup cornstarch
- 2 cups all-purpose flour
- 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.)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
And just so you know…
This cake is also delicious all on it’s own!
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. 🙂