Pumpkin Cake with Cinnamon Buttercream
Warmly spiced and incredibly moist, this pumpkin cake is topped with a fluffy cinnamon buttercream that melts in your mouth. It’s the perfect autumn dessert for potlucks, holidays, or an indulgent night in. Made with real pumpkin and cozy spices, it's as comforting as a slice of fall on a plate.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup pumpkin puree pure, not pie filling
- 2 large eggs room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup milk whole or unsweetened almond milk
- 1 teaspoon vanilla extract pure
- 1 cup unsalted butter room temperature
- 3-4 cups powdered sugar sifted
- 1-2 teaspoons ground cinnamon adjust to taste
- 2 tablespoons heavy cream or half-and-half
- 1 pinch salt to balance sweetness
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- In another bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake 35–40 minutes or until a toothpick comes out with moist crumbs.
- Cool cake completely on a wire rack before frosting.
- In a mixer, beat butter until creamy. Add sifted powdered sugar gradually, then cinnamon, cream, and salt. Beat until fluffy.
- Spread buttercream on cooled cake. Chill for 10 minutes to set before slicing.
Notes
For a flavor twist, fold in chopped pecans or swirl maple syrup into the batter before baking.
Nutrition
Calories: 460kcal
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