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Pumpkin Cake with Brown Sugar Cinnamon Buttercream

  • Author: A Cultivated Nest

Scale

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!