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!
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.