Velvet Spice Cake

filed under: Cakes on November 16, 2011


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

Velvet Spice Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

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.

Course: Dessert
Cuisine: American
Keyword: Velvet Spice Cake
Servings: 6 servings
Author: Amanda Rettke
  • 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
  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.)

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

Candied Pumpkin Seeds
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

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

Course: Dessert
Cuisine: American
Keyword: Candied Pumpkin Seeds
Servings: 6 servings
Author: Amanda Rettke
  • 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
  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.

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…

Spice Cake!


This cake is also delicious all on it’s own!

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  • HeatherChristo says:

    This is AMAZING!!! When I saw that first picture, I thought that was a glossy ceramic soup terrine! Very, very pretty.

  • Living The Sweet Life says:

    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.

  • Mrs. L says:

    Oh, my gosh. That is just crazy genius.

  • SamCyn says:

    Looks beautiful and sounds da-lish!

  • Tania says:

    I would love a tutorial. Thank you, it’s just beautiful.

  • Norma says:

    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.

  • marla says:

    LOVE the pumpkin seeds inside! I have never seen anything like this!
    Please update my link to be:


  • Ann P. says:

    OH MY GOODNESS. They come out of the middle, just like a real pumpkin. You’re amaaaazing!!

  • Nic@diningwithastud says:

    What a great idea. It looks amazing

  • Christina says:

    Amanda! This is so yummy looking! You amaze me!

  • Susan Pfund says:

    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.

  • Danielle says:

    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!!!

  • Angie says:

    This cake looks delightful!! I love the pumpkin seeds all spilling out clever!

  • Amanda says:

    Phenomenal! So clever. I made that pumpkin seed recipe this year too, with my own modifications. Sooooo delicious.

  • angela@spinachtiger says:

    This deserves a bravo and a pin.

  • Sue says:

    Ha ha, LOVE it! 🙂 I also love your new look~stylish and beautiful, just like you!

  • Deliciously Organic says:

    Gorgeous cake! You are incredibly talented, my friend. 😉

  • Sylvie @ Gourmande in the Kitchen says:

    You always leave me speechless every time you make a cake. You’ve got so much creativity oozing out of you!

  • Diane {Created by Diane} says:

    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!

  • Amy Tong says:

    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! 🙂

  • Anna says:

    Oh. My. Gosh! How cool is that?!!! I’ve been look for the perfect alternative to pie for Thanksgiving; this is perfect!

  • sue says:

    Oh that looks so good, and I love the fact you made it into a pumpkin

  • Alicia says:

    Oh my word!!!!! Just when I think I’ve seen it all, you come up with something like this! So awesomely awesome!! 🙂

  • Gwendolyn says:

    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

  • Shannon says:


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