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A perfectly spiced pumpkin cake covered in a creamy funfetti vanilla buttercream frosting.
Fall = pumpkin everything.
Pumpkin lattes. Pumpkin muffins.
And of course the season better include a pumpkin cake. Like this two layer spiced pumpkin cake with a vanilla buttercream frosting on top.
How To Make This Spiced Pumpkin Cake
This pumpkin cake was from Epicurious.com and was loaded with warm spices-ginger, nutmeg, allspice, and of course cinnamon. It was an easy cake to throw together. The original recipe called for raisins and nuts, but I guess I’m a pumpkin purist. Same goes for my carrot cake.
Start by preparing your cake pans with parchment paper. For a full tutorial on how to prepare your cake pans, read this post.
Then sift your dry ingredients. Sifting helps to aerate the dry ingredients and create a light and fluffy cake.
In a second mixing bowl or your stand mixer, combine the wet ingredients- sugar, oil, eggs, pumpkin, and vanilla.
Then add in the dry ingredients and stir just until they are incorporated. Do NOT overmix, or this will cause more gluten to form, which will result in a tough textured cake.
After, that divide the cake batter between the pans! And bake!
How To Make The Vanilla Buttercream Frosting
If you have been around these parts enough then you know buttercream is my jam. From the best buttercream icing (which is what I used on this cake) to Flour icing, Swiss Meringue, French, Italian Meringue, even German buttercream has made its way onto the site!
This buttercream icing is simple. In your stand mixer cream together your butter and add your powdered sugar a 1/2 cup a time. Then add in your heavy cream and vanilla extract. The key is to whip the icing for 8 minutes until light and fluffy.
For more buttercream, check out My Ultimate Guide To Making The Best Buttercream Icing
How To Frost A Layer Cake
Now to assemble this cake. Who to explain it better, step by step, then Martha herself.
Ok, so you don’t have to pipe the swirls on top and along the edge but it sure does dress up your cake doesn’t it? If it’s first time using a pastry bag and piping tips, go easy on yourself if it doesn’t come out perfect. And just so you know the sprinkles do make it a tad more difficult. They kept getting stuck in the tip, so be patient! You can definitely just add sprinkles on your cake at the end too!
Hello delicious bite of pumpkin and funfetti.
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To make this recipe you are going to need:
Spiced Pumpkin Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 3/4 teaspoons ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 1 cup packed golden brown sugar
- 1 cup canola oil
- 4 large eggs
- 1 15- ounce can pure pumpkin
- 1 tablespoon vanilla extract
- Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.
- Sift 3 cups flour and next 7 ingredients into medium bowl.
- Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. Add flour mixture; beat just until incorporated. Divide batter between prepared pans. Smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
- For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your vanilla extract, heavy cream, and cake batter. Beat on medium-high for 8 minutes. Stir in the sprinkles.
- Using a large spatula spread a layer of frosting on the first layer. Top with second layer. Frost the sides of the cake and top and smooth with a spatula. With a pastry bag and tip attached, pipe the frosting in swirls on the top and bottom. Decorate with additional sprinkles. Store at room temperature.
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