MADE FROM SCRATCH, MOIST, FLUFFY PUMPKIN SPICE CAKE RECIPE WITH CINNAMON CREAM CHEESE FROSTING. EASY TO MAKE RECIPE AND PERFECT FOR THE HOLIDAYS!
Course cake, Dessert
Cuisine American, southern
Keyword apple pie spice butter, easy, pumpkin, pumpkin pie spice, pumpkin puree, spice
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12people
Calories
Author Divas Can Cook
Ingredients
3cupsall-puprose flour
1½teaspoonsbaking soda
1/4teaspoonsalt
1cuplight brown sugarpacked
1 ⅓cupswhite sugar
3/4cupunsalted buttersoftened
3eggs
2teaspoonsvanilla extract
1tablespoonpumpkin spice
1 ½cupbuttermilk
15oz.100% pure pumpkincanned
CINNAMON CREAM CHEESE FROSTING
28 oz packs cream cheese, softened
1/2cupbutter softenedsoftened
1teaspoonheavy whipping cream
4cupspowdered sugar sifted
1teaspoonvanilla extract
cinnamonas much as you like. Can also use pumpkin spice
Instructions
Preheat oven to 275 F.
Grease and flour 3 round ( 9-inch) cake pans. Set aside.
In a large bowl whisk together flour, baking soda and salt. Set aside.
In a large bowl cream together sugars and butter.
Beat in each egg one at a time.
Fold in vanilla and pumpkin spice.
Add dry ingredients to wet ingredients, alternating with the buttermilk.
Fold in pure pumpkin.
Pour batter evenly into the cake pans.
Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)
Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely.
While cake is cooling make the frosting.
Cream together cream cheese, butter and heavy cream.
Mix in powdered sugar a little at a time until creamy.
Fold in vanilla and cinnamon.
Frost cooled cakes.
Video
Notes
Cake taste best the next day. (stronger pumpkin flavor)