The softest and yummiest Pumpkin cake you’ll ever have, with a tangy and creamy maple cream cheese frosting to pair it with.
This Cake can be stored in the refrigerator, covered, for up to 5 days.
Let’s say that you got a bit distracted and you baked your cake layers for more time than was called for. Or maybe you added more flour than necessary, or maybe you baked it at a higher temperature; either way, you can definitely save the cake.
If this is the case, you can poke your cake with a skewer a few times and then brush the top part with milk with a few drops of vanilla extract mixed in. Repeat this process with each layer, and let it sink for about an hour. Then frost the cake as you would normally.
You could also use simple syrup. Personally, I don’t like sweetening my cakes more than necessary, so I always opt for the milk soak.
Sure you can! you can either freeze it frosted or unfrosted.
To freeze unfrosted cake make sure to wrap the layers with plastic wrap until they are completely covered, to avoid any freezer burn. To defrost, place them in the fridge overnight, then let them come at room temperature and frost.
Freezing the frosted cake is trickier, but definitely possible. I do it half of the time with my cakes!
To avoid ruining the frosting, place toothpicks along the cake so the plastic wrap won’t touch the frosting. Cover it completely to avoid any freezer burn and ruining the frosting. Sometimes I do 2-3 layers of plastic wrap around my cakes to make sure any gaps are covered.
Defrost in the fridge overnight, and then add the fondant decorations in the end.
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