Pumpkin Cake With Cinnamon Buttercream
This Pumpkin Cake With Cinnamon Buttercream is a cozy fall dessert that brings moist spiced layers together with a velvety, sweet swirl, making it a dream Thanksgiving recipe.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup pumpkin puree canned or homemade
- ½ cup whole milk or plain Greek yogurt for extra tenderness
- ½ cup vegetable oil or melted unsalted butter
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons ground cinnamon
- 2 tablespoons heavy cream or milk
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment).
- In a large bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat granulated and brown sugar with oil until just combined. Whisk in eggs one at a time, then stir in pumpkin puree and vanilla.
- Add half the dry mix to the wet, gently fold with a spatula, pour in milk, and finish with the rest of the dry.
- Divide batter between pans and bake 22–25 minutes until a toothpick in the center comes out clean or with a few moist crumbs.
- Let cakes rest in pans 10 minutes, then invert onto wire racks.
- In a stand mixer fitted with the paddle attachment, beat butter until pale. Gradually add powdered sugar, cinnamon, and cream until fluffy.
- Place first cake layer on a plate, spread frosting, top with layer two, then frost sides and top.
Notes
Homemade pumpkin puree can be slightly watery—drain excess moisture before measuring. If frosting seems thin, chill it 15 minutes, then re-whip to stiffen.
Nutrition
Calories: 350kcal
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