Pumpkin Cake Recipe

Celebrate Fall and the Holidays with my best Pumpkin Cake. Delicious pumpkin cake flavored with warming spices, this cake makes a lovely edible centerpiece for the fall table. It's has a perfect soft and creamy taste. It smelled wonderful all over the house when I was baking it yesterday. 

 Ingredients for the cake batter:
3 eggs 
1 cup sugar
2/3 cup pureed pumpkin 
3/4 cup flour
0.5 tsp  baking soda 
0.5 tsp baking powder
0.5 tsp  cinnamon 
1/3 tsp  pumpkin spice 
Dash of salt

       Frosting  Cream:
1.5 cups whipping cream
1 cup powdered sugar
6 oz cream cheese
1 tsp vanilla

Raspberries for the cake and white chocolate for decoration. 

Cake batter  ingredients on the picture.
Whisk eggs and sugar for 8 min. 
Start on slow speed then when you add sugar increase speed gradually all the way to top.
Add pumpkin. Mix well. 
Mix all dry ingredients in the flour sifter. 
Mix in by hand. 
Use foil for baking. Make sure to oil it really good.
Bake in 17 by 11 inches baking sheet. Bake for 18 min on 325F. 
After you bake it, roll the dough  into the roll to cool down.
For the cream whisk whipping cream with powdered  sugar until it forms peaks.
 Add vanilla.
Add softened cream cheese. Mix well.
Spread on the cake. Add raspberries and roll it in. 
Spread cream on the top.  
To decorate I used white chocolate and pumpkin spice and cinnamon. Put it in the zip lock bag and microwave for like 40 sec. Then mix it really good with your hands.
Cut a little hole the corner of the bag. And decorate. (I need to practice more with it. I cut a big hole this time so my decoration was not what I wanted to be:)