Description
Layered pumpkin spice cake with cinnamon buttercream is a quintessential fall dessert that delights the senses. Each moist layer is infused with rich pumpkin and aromatic spices, while the velvety cinnamon buttercream adds the perfect finishing touch. Ideal for cozy gatherings or festive celebrations, this cake is not only easy to make but also visually stunning, making it a showstopper at any event.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, softened butter, eggs, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting with cinnamon buttercream made by beating softened butter with powdered sugar and cinnamon until fluffy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg