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Pumpkin Cake With Cinnamon Buttercream

Pumpkin Cake With Cinnamon Buttercream

Warm, spiced pumpkin cake topped with a silky cinnamon buttercream. Perfect for autumn mornings or Thanksgiving celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup whole milk or unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1 cup unsalted butter room temperature
  • 3-4 cups sifted powdered sugar
  • 1-2 tsp ground cinnamon adjust to taste
  • 2 tbsp heavy cream or half-and-half
  • Pinch of salt to balance sweetness

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13-inch pan and line with parchment.
  • In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices.
  • In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
  • Pour wet ingredients into dry and stir until moistened. Do not overmix.
  • Spread batter in pan and bake for 35-40 minutes. Let cool on wire rack.
  • Beat butter, add powdered sugar, cinnamon, cream, and salt. Beat until fluffy.
  • Top cake with buttercream, chill to set, and serve.

Notes

Stir pumpkin puree before measuring. Bring eggs to room temp. Use King Arthur flour for best results.
Keyword Autumn Dessert, Baking, Cinnamon Buttercream, Pumpkin Cake, Thanksgiving Recipe
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