Is this a good downsize recipe for cake?
Original Serves 6 pumpkin shaped cakes
Ingredients
For the Cake
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1 pinch ground cloves
1 pinch nutmeg
2 cups granulated sugar
1/4 cup brown sugar lightly packed
1/2 cup melted coconut oil
1/4 cup vegetable oil
1/3 cup plain yogurt
1 can pumpkin puree 15 oz
1/2 tsp salt
3 large eggs
For the Cream Cheese Frosting
8 oz cream cheese softened
2 cups powdered sugar
1 tsp vanilla extract
For the Buttercream
1 lb confectioners' sugar
1 cup salted butter room temp
1/4 cup milk add in slowly until you achieve desired consistency
1 tsp vanilla extract
10 drops orange food coloring Amount of food coloring will depend on brand used and desired color.
New Serves 2 pumpkin cakes
Ingredients
For the Cake
1 cup all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¾ tsp cinnamon
1 pinch ginger
1 pinch allspice
1 pinch ground cloves
1 pinch nutmeg
½ cup 2 tbsp granulated sugar
1 tbsp 1 tsp packed brown sugar lightly
2 tbsp 2 tsp melted coconut oil
1 tbsp 1 tsp vegetable oil
2 tbsp plain yogurt
¼ can pumpkin puree
¼ tsp salt
1 large eggs
For the Cream Cheese Frosting
2¾ oz softened cream cheese
½ cup 2 tbsp powdered sugar
¼ tsp vanilla extract
For the Buttercream
5¼ oz confectioners' sugar
¼ cup 1 tbsp salted butter room temp
1 tbsp 1 tsp milk add in slowly until you achieve desired consistency
¼ tsp vanilla extract
3¼ drops orange food coloring Amount of food coloring will depend on brand used and desired color
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1 Comment
The only thing I might boost is the baking powder and baking soda, to 3/8 tsp or 1/2 tsp each (worry that the 1/4 tsp each might not provide enough rising power).