Pumpkin Spice Cake with Buttercream Drizzle

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Oh my goodness…I feel like I hit the jackpot with this recipe.  It is so very good!  I made these for a bake sale that some ladies were sponsoring at my husband’s work.  I hear they were a big hit at the office, and they were definietly a big hit at home!  We had some guest for dinner this weekend and I served this cake and once again everyone loved it!  I am thinking this would be a great addition to your Thanksgiving Dessert table!  Yum!

Weekly Menu here with links to the recipes now:)

Pumpkin Spice Cake with Buttercream Drizzle
submitted by Melanie~www.thesisterscafe.com

For the Cake:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
3/4 cup well-shaken buttermilk (you can sub Sour Cream if needed)
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar (light would be fine too)
3 large eggs

Instructions

  1. Preheat oven to 350F. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside.  (I used a mini bundt pan and baked them for 15 minutes)
  2. In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.
  3. In another bowl, whisk together the pumpkin, buttermilk and vanilla.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.
  5. Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don’t overmix.
  6. Spoon batter into prepared pan and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Invert and cool for at least 30 minutes on a wire rack before icing.

Buttercream Drizzle:

2 cups confectioners’ sugar, sift before measuring
2 TB  butter, soft
Dash of salt
3 to 4 TB milk, cream or half and half

*1-2 TB soft cream cheese -optional ( sometimes I throw it in)
*1/4 tsp vanilla extract optional ( i did not use it this time)

Combine all icing ingredients in small mixing bowl. Stir until smooth and well blended. Adjust for drizzling consistency if necessary, adding more milk or more confectioners’ sugar.

Recipe Source: Cake recipe adapted from Gourmet Magazine via The Baking Chic

Frosting recipe my own creation

Comments

  1. Jennifer says

    This looks great! Could you tell me what solid pack pumpkin is? Is it different than regular canned pumpkin? I have never heard of it. Thanks!

  2. Hayli says

    A new Fall favorite ! My family loved it! I made it in a regular size bundt cake pan and it turned out perfectly too. Delicious.

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