Imagine a dessert that captures the essence of fall in every single bite - a magical fusion of warm spices, rich pumpkin, and the sophisticated twist of Earl Grey tea. This isn't just another pumpkin cake; it's a culinary masterpiece that transforms ordinary baking into an extraordinary sensory experience. Whether you're looking to impress guests or treat yourself to something truly special, this Earl Grey Pumpkin Cake with Cream Cheese Frosting promises to be the showstopper that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup brewed Earl Grey tea
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate large bowl, combine granulated sugar, pumpkin puree, vegetable oil, and eggs. Beat with an electric mixer on medium speed until smooth and well incorporated, about 2-3 minutes.
- Slowly add the brewed Earl Grey tea to the wet ingredients, mixing continuously to create a uniform liquid mixture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula to ensure smooth surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely in the pan on a wire rack, approximately 1 hour.
- For the cream cheese frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating on low speed until fully incorporated and smooth.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top using an offset spatula.
- Optional: Garnish with a light dusting of ground cinnamon or Earl Grey tea leaves for added visual appeal.
- Slice into 12 equal servings and serve at room temperature. Store covered in the refrigerator for up to 5 days.
Tips
- Tea Temperature Matters: Use freshly brewed Earl Grey tea at room temperature to ensure smooth ingredient integration.
- Don't Overmix: Gently fold dry and wet ingredients to maintain a light, fluffy cake texture. Overmixing can lead to a dense, tough result.
- Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing and better incorporation.
- Toothpick Test: Always check cake doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect cream cheese layer.
- Frosting Technique: Use an offset spatula for smooth, professional-looking frosting application.
- Storage Tip: This cake stays moist and delicious for up to 5 days when refrigerated in an airtight container.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
