November 28, 2014

Pumpkin Cake with Brown Sugar Cinnamon Buttercream

I hope everyone had a lovely Thanksgiving! I have to do some serious unpacking otherwise not only will I have no Christmas decorations up, but I probably will not be unpacked when it’s time for us to  pack up and move again! Which I suppose is not a bad idea, but I want to feel settled and at home for the next 9-10 months! Not living out of boxes.  So Jess Weaver is filling in for me today with a great recipe for Pumpkin Cake with Brown Sugar Cinnamon Buttercream. All from scratch!

Delicious Pumpkin Cake with Brown Sugar Cinnamon Buttercream frosting - all from scratch!

Pumpkin Cake with Brown Sugar Cinnamon Buttercream

Ingredients for Cake:

15 oz. Can Pumpkin Puree
2 C Brown Sugar
1 C Vegetable Oil
4 Large Eggs
2 C All Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Kosher Salt

Ingredients for Frosting:

1 Cup Milk
2 Tablespoons Flour
1 Cup (Two Sticks) Butter, softened
1 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Cinnamon

homemade pumpkin cake

Directions:

Grease two 9-inch round cake pans.

Combine all ingredients for cake in a large mixing bowl. Stir until well-incorporated. Fill your 2 cake pans.

Bake for 35 minutes at 350 degrees.

Let cool completely before frosting.

While cake is baking, make your buttercream frosting.

In a small sauce pan, combine milk and flour – stir until flour has mixed in completely with milk. Turn on heat to medium low. Bring to a boil stirring constantly. Once mixture has reached a boil, remove from heat and allow to cool.

With an electric mixer, cream your butter, vanilla, cinnamon and brown sugar until light and fluffy. Then, add in cooled milk/flour mixture.

Frost your pumpkin cake and enjoy!

Candied pecans are used as decoration on cake.

like it pin itslice of pumpkin cake with brown sugar cinnamon buttercream frosting made from scratch

Pumpkin Cake with Brown Sugar Cinnamon Buttercream
 
Author:
Ingredients
  • Ingredients for Cake:
  • 15 oz. Can Pumpkin Puree
  • 2 C Brown Sugar
  • 1 C Vegetable Oil
  • 4 Large Eggs
  • 2 C All Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Kosher Salt
  • Ingredients for Frosting:
  • 1 Cup Milk
  • 2 Tablespoons Flour
  • 1 Cup (Two Sticks) Butter, softened
  • 1 Cup Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Cinnamon
Instructions
  1. Combine all ingredients for cake in a large mixing bowl. Stir until well-incorporated.
  2. Grease two 9-inch round cake pans. Bake for 35 minutes at 350 degrees.
  3. Let cool completely before frosting.
  4. While cake is baking, make your buttercream.
  5. In a small sauce pan, combine milk and flour – stir until flour has mixed in completely with milk. Turn on heat to medium low. Bring to a boil stirring constantly. Once mixture has reached a boil, remove from heat and allow to cool.
  6. With an electric mixer, cream your butter, vanilla, cinnamon and brown sugar until light and fluffy. Then, add in cooled milk/flour mixture.
  7. Frost your cake and enjoy!

 

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