My First Layer Cake {Pumpkin Spice and Cream Cheese}

No, not the biggest deal ever.  But still…as my first attempt at making a layer cake instead of a sheet cake, I’d say I did alright.

And now, to frost.  I shall give you a moment by moment rendition.

Complete!  A delicious success.

Just in case you’d like it, let me share with you the easiest and most delicious cake and frosting recipe I have:

Pumpkin Spice Cake

Simply combine 1 boxed spice cake mix, 1 can of pumpkin, 3 eggs, 1/3 cup applesauce, and 1/3 cup water.  Bake according to the box directions.

Cream Cheese Icing

In a mixer, combine 2 sticks of butter and 16 oz of cream cheese (all at room temperature). Mix in 2 teaspoons of vanilla.  Slowly add about 4 cups of powdered sugar, until you’ve reached the desired consistency and taste.

DELICIOUS!!

3 thoughts on “My First Layer Cake {Pumpkin Spice and Cream Cheese}

  1. I’m actually kind of surprised that I’ve tried something cooking-wise before you have! One thing that I have a tough time with on layer cakes is keeping the bottom layers flat… do you have any suggestions? i made a monster 3-layer cake once and the top layer split because the middles are puffy and the edges are thinner, which compounds with each layer.

    • Two tricks. One is to turn your bottom layer upside down. That way, you are actually frosting the flat bottom instead of the rounded top. Second, if you are making a bigger cake than this, most people slice off the top of the cake so that it is flat. Plus, you have extra pieces of cake to nibble on 🙂 Let me know how it goes!

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