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Pumpkin Spice Cake with Vanilla Buttercream
Dessert

Pumpkin Spice Cake with Vanilla Buttercream

2 hServes 12Nutri-Score D€€
from @theblondewhobakes11 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains360 g
  • baking powderPantry12 g
  • baking sodaPantry5 g
  • pumpkin pie spiceSpices12 g
  • saltSpices4 g
  • unsalted butter (softened)Dairy230 g
  • brown sugarPantry300 g
  • granulated sugarPantry150 g
  • eggs (room temperature)Dairy4 pieces
  • pumpkin pureeProduce425 g
  • vanilla extractPantry10 ml
  • buttermilk (room temperature)Dairy240 ml
  • powdered sugar (sifted)Pantry900 g
  • heavy creamDairy90 ml
  • gel food coloring (sunset orange, red red and brown)Other5 g

per serving

Nutrition

963kcal

Carbs
146 g
Proteins
5 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan ×3
  • Mixing bowl ×2
  • Stand mixer
  • Whisk
  • Spatula
  • Cooling rack
  • cake stand
  • Bench scraper

step by step

Method

  1. Preheat and prepare the pans

    • Preheat the oven to 180 °C.
    • Grease and line the cake pans.
    Step 1

  2. Mix the dry ingredients

    • Whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together in a bowl.
    Step 2

  3. Cream the butter and sugars

    • Beat the softened butter with the brown sugar and granulated sugar until pale and fluffy.
    Step 3

  4. Add the eggs and pumpkin

    • Beat in the eggs one at a time.
    • Mix in the pumpkin puree and vanilla extract until smooth.
    Step 4

  5. Make the batter

    • Add the dry ingredients and the buttermilk alternately, mixing just until combined.
    Step 5

  6. Bake the layers

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer comes out clean.
    Step 6

  7. Cool the cakes

    • Let the layers cool in the pans, then turn out onto a cooling rack to cool completely.
    Step 7

  8. Make the vanilla buttercream

    • Beat the remaining softened butter until creamy.
    • Gradually add the powdered sugar and beat until smooth.
    • Add the heavy cream and vanilla extract and whip until light and fluffy.
    Step 8

  9. Color the frosting

    • Tint the buttercream with the sunset orange, red red and brown gel food coloring until the desired shade is reached.
    Step 9

  10. Assemble the cake

    • Stack the cooled layers with buttercream between them.
    • Cover the cake with the remaining buttercream and smooth the sides with a bench scraper.
    Step 10

  11. Decorate and serve

    • Finish the cake with macarons on top.
    Step 11
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