PUMPKIN SPICE CAKE WITH CHAI BUTTERCREAM FROSTING
Soft, moist, and the perfect cake! This Pumpkin Spice Cake with Chai Buttercream Frosting is the ultimate Fall dessert!
Provided by Traci
Categories Cakes and Cupcakes
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray 3 6-inch cake pans with baking spray. Set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa powder. Set aside.
- In bowl of electric mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with buttermilk, stirring after each addition. Do not over-mix!
- Stir in vanilla.
- Evenly divide batter into pans and bake about 30-35 minutes, or until done.
- In the bowl of a stand mixer, beat butter until fluffy. About 3 minutes.
- Add powdered sugar 1 cup at a time, mixing well after each addition.
- Stir in chai spice and vanilla.
Nutrition Facts : ServingSize 1 slice, Calories 592 kcal, Carbohydrate 79 g, Protein 6 g, Fat 29 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 121 mg, Sodium 510 mg, Fiber 1 g, Sugar 58 g, UnsaturatedFat 9 g
PUMPKIN SPICE CAKE WITH PUMPKIN CREAM CHEESE FROSTING
Layers of cake cushioned with Pumpkin Cream-Cheese Frosting create a lasting impression even before you take the first bite. One taste of this moist cake and creamy icing, and the traditional pumpkin pie may have to make room on the for a new holiday favorite.
Provided by kittycatmom
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
- Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
- Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
- Directions for Frosting:.
- Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Nutrition Facts : Calories 446.3, Fat 17.5, SaturatedFat 10.4, Cholesterol 81.3, Sodium 197.6, Carbohydrate 70, Fiber 0.6, Sugar 56.3, Protein 4.1
PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING
You must try this cake. I can't think of enough words to describe how good it is. Keep your eye on the butter for the frosting. You want it to be a nice nutty light brown - don't let it get too dark or it may taste a little burnt. This frosting will set up quickly and can be difficult to spread if you skimp on the milk, so add a little more than you think you will need.
Provided by Laurel Becker
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour two 8" cake pans.
- In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
- In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
- In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
- Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
- For Frosting:.
- Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
- Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
- Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.
Nutrition Facts : Calories 609.5, Fat 21.1, SaturatedFat 11.3, Cholesterol 77.1, Sodium 323.1, Carbohydrate 103.5, Fiber 1.2, Sugar 85.2, Protein 4.2
PUMPKIN SPICE CAKE WITH ORANGE BUTTERCREAM FROSTING
Make and share this Pumpkin Spice Cake With Orange Buttercream Frosting recipe from Food.com.
Provided by appleydapply
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
- Beat on medium speed 2 minutes.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire rack for at least 20 minutes.
- To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
- Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
- Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
- Frost the top of the cake. If desired, sprinkle with chopped nuts.
- Store leftovers in the refrigerator.
Nutrition Facts : Calories 400.8, Fat 17.9, SaturatedFat 6, Cholesterol 50.1, Sodium 364.9, Carbohydrate 58.7, Fiber 0.7, Sugar 48.6, Protein 2.8
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- Preheat the oven to 350 degrees F. Cut out two 9-inch circles of parchment paper and place them in the bottoms of your cake pans. Set aside.
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