pumpkin cake with maple buttercream
An easy cake to throw together. It is moist with a good hint of pumpkin flavor. I modified it from a recipe I found a year ago and am pleased with the results.
prep time
15 Min
cook time
25 Min
method
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yield
Ingredients
- 1 3/4 cups white sugar
- 3/4 cup butter, softened
- 2 teaspoons vanilla
- 3 - eggs
- 1 can 15 ounce pumpkin puree
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup buttermilk
- FOR THE BUTTERCREAM
- 1/2 cup butter
- 1/4 cup crisco
- 5 tablespoons half & half
- 3 cups powdered sugar
- 3 tablespoons maple syrup
How To Make pumpkin cake with maple buttercream
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Step 1Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
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Step 2For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don't worry!
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Step 3In a separate bowl, sift flour, salt, and all spices together
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Step 4Alternating with the addition of the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
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Step 5Bake for about 24 minutes.
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Step 6While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer. I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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