@JamieCakeSF Shares The Recipe For Spice Season

Thanks goodness for small favors! We have some amazingly talented neighbors at Bay Meadows, and community member @jamiecakesf is no exception. Jamie Li, (a very busy mother of three), kindly shares the recipe to spice up our season and impress guests with something to feast their eyes on. If you don’t already follow Jamie from our cooking demo series at Farmers Market Bay Meadows or on her Insta, hop on over to her feed right now as she’s sharing 2 full weeks of holiday cakes sure to inspire even the greenest of Grinches. Be sure to scroll below to catch her recipe for Holiday Pumpkin Spice Cake!

image credit @jamiecakesf Coral water color cake with gold leafing and fresh florals.


image credit @jamiecakesf Marbled buttercream cake.


Holiday Pumpkin Spice Cake
Enjoy this supremely moist, soft, rich and spiced pumpkin cake. It’s packed with  pumpkin flavor and cozy fall spices like cinnamon, nutmeg, cloves, ginger, and allspice. Topped with tangy cream cheese frosting, this stick-to-your-fork moist cake will be a hit at any holiday party!

1. Preheat oven to 350º F. Prepare two 6-inch cake pans with baking spray or buttering and lightly flouring.
2. Add flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice to a large bowl or the bowl of a stand mixer. Using your whisk attachment, stir flour mixture until combined well.
3. In a separate bowl whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and using the whisk attachment mix on medium speed until completely combined.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 35-40 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
6. Make the frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, and salt. Beat on l ow speed for 30 seconds, then switch to medium high speed and beat for 2 minutes. If you want the frosting sweeter or a little thicker, add more confectioners sugar. Spread frosting on cooled cake. Refrigerate for 30 minutes before serving. This will help set the frosting and make cutting easier.

image credit @jamiecakesf Textured buttercream fault line cake with isomalt topper.


image credit @jamiecakesf Demonstration Cake @FarmersMarketBayMeadows. Jamie demonstrated how to make a watercolor affect using buttercream. Kids from the audience helped decorate and apply the chocolate ghosts.


Are you a creative community member? Want to share a family recipe? DM us on Bay Meadows Insta or Facebook and share your story with us!

Walkscore.com rates Bay Meadows high on the list for walkable locations to live on the San Francisco Peninsula and for good reason! Why? Because we are steps from shopping and entertainment (Hillsdale Shopping Center), groceries (Whole Foods), parks, a farmer’s market and an easy bike-ride to the SF Bay Trail or to downtown San Mateo with its burgeoning restaurant scene.  And Caltrain is no more than a five-minute walk from anywhere in the neighborhood. Learn all about connecting the dots for your many transportation options with Connect San Mateo.