Cinderella Cake: A Fall Classic Fit for Royalty

I remember the first time I tasted Cinderella Cake. It was at my grandmother’s house, the aroma of cinnamon and pumpkin enveloping me as I walked through the door. The cake, with its light orange frosting and chocolate curls, looked like something straight out of a fairy tale. One bite, and I was transported – the moist, spiced crumb and creamy frosting were pure autumnal bliss. Now, years later, I bake this cake every fall, a tradition that always brings back fond memories of family and warmth.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

• 2 cups sugar
• 4 eggs
• 1 cup salad oil
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 cups Libby’s canned pumpkin

Coachman’s Icing

• 1 (8 ounce) package cream cheese
• ¼ – ½ cup margarine, softened
• 1 box powdered sugar, sifted
• 1 teaspoon vanilla

Equipment Needed

• 9-inch tube pan
• Mixing bowls
• Electric mixer (stand or hand-held)
• Measuring cups and spoons
• Sifter
• Cooling rack
• Rubber spatula or wooden spoon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your oven rack is positioned in the center.
2. In a large mixing bowl, beat together the sugar and eggs until the mixture is light and well blended. This step is crucial for achieving a light and airy texture in the final cake. Use an electric mixer on medium-high speed for about 3-5 minutes.
3. Gradually add the salad oil to the egg mixture, continuing to beat until fully incorporated. The oil adds moisture and richness to the cake.
4. In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, and salt. Whisk together to ensure even distribution of the baking soda and spices.
5. Gradually blend the dry ingredients into the egg mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Add the Libby’s canned pumpkin to the batter and mix well until everything is thoroughly incorporated. The pumpkin provides moisture, flavor, and a beautiful color to the cake.
7. Pour the batter into a well-greased 9-inch tube pan. Make sure to grease the pan thoroughly, including the center tube, to prevent the cake from sticking. You can also dust the greased pan with flour for extra insurance.
8. Bake in the preheated oven for 55 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.
9. Let the cake stand in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan.
10. While the cake is cooling, prepare the Coachman’s Icing. In a mixing bowl, beat the cream cheese and softened margarine until smooth and creamy. Make sure the margarine is truly softened to avoid lumps in the icing.
11. Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined. Sifting the powdered sugar is essential for a smooth, lump-free icing.
12. Stir in the vanilla extract and beat until the icing is light and fluffy. Adjust the amount of powdered sugar to achieve your desired consistency – use less for a thinner icing and more for a thicker icing.
13. Once the cake is completely cool, spread the Coachman’s Icing evenly over the top.
14. (Optional) The icing may be tinted very light orange using food coloring. Top with curls of shaved sweet baking chocolate for an elegant presentation.

Expert Tips & Tricks

• Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for better emulsification and a smoother batter and icing.
• Pumpkin Spice Boost: For an extra layer of flavor, add 1 teaspoon of pumpkin pie spice to the dry ingredients.
• Prevent Sticking: To ensure the cake releases cleanly, grease the tube pan with shortening and then dust with flour. Tap out any excess flour. Alternatively, use a baking spray that contains flour.
• Even Baking: If your oven has hot spots, rotate the cake halfway through baking to ensure even browning.
• Cooling Completely: Make sure the cake is completely cool before frosting. Otherwise, the icing will melt and slide off.
• Chocolate Shaving Hack: Use a vegetable peeler to create chocolate curls from a bar of good-quality baking chocolate.

Serving & Storage Suggestions

This Cinderella Cake is best served at room temperature. Slice and enjoy with a cup of coffee or tea. For a more decadent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

To store, keep the cake in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days. If freezing, wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	626.2 kcal	N/A
Calories from Fat	273 g	44%
Total Fat	30.4 g	46%
Saturated Fat	7.9 g	39%
Cholesterol	91.3 mg	30%
Sodium	529.9 mg	22%
Total Carbohydrate	84.8 g	28%
Dietary Fiber	1.9 g	7%
Sugars	65.7 g	N/A
Protein	6.2 g	12%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum or add it separately for binding.
• Dairy-Free: Use a dairy-free cream cheese alternative and a dairy-free margarine or vegan butter for the icing.
• Spice It Up: Add a pinch of ground cloves or nutmeg to the dry ingredients for a warmer, spicier flavor.
• Nutty Delight: Add 1/2 cup of chopped pecans or walnuts to the batter for added texture and flavor.
• Citrus Zest: Grate the zest of an orange or lemon into the batter for a brighter, more aromatic cake.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree. Make sure to roast or steam the pumpkin until soft, then puree it in a food processor. Drain any excess moisture before using.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked a day or two in advance. Wrap it tightly and store it at room temperature. Frost it just before serving.

Q: What can I use if I don’t have salad oil?
A: You can substitute the salad oil with any neutral-flavored vegetable oil, such as canola oil or sunflower oil.

Q: How do I prevent the cake from sinking in the middle?
A: Ensure your oven temperature is accurate and avoid opening the oven door frequently during baking. Overmixing the batter can also contribute to sinking, so mix until just combined.

Q: Can I use a different type of pan?
A: While a tube pan is recommended for its even baking, you can use a bundt pan. Adjust the baking time accordingly, checking for doneness with a toothpick.

Final Thoughts

Cinderella Cake is more than just a dessert; it’s a taste of autumn, a celebration of flavors, and a connection to cherished memories. I encourage you to try this recipe and create your own magical moments. Feel free to experiment with variations and share your feedback. Pair it with a warm spiced latte or a glass of chilled apple cider for the ultimate fall treat. Happy baking!