Description
Wonderful spiced pumpkin cake with the most delicious buttercream glaze!
Ingredients
Scale
FOR THE CAKE
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
- 3/4 cup well-shaken buttermilk (you can sub Sour Cream if needed)
- 1 teaspoon vanilla
- 1 1/2 sticks (3/4 cup) butter, softened
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar (light would be fine too)
- 3 large eggs
BUTTERCREAM DRIZZLE
- 2 cups confectioners’ sugar, sift before measuring
- 2 TB butter, soft
- Dash of salt
- 3 to 4 TB milk, cream or half and half
- *1-2 TB soft cream cheese -optional ( sometimes I throw it in)
- *1/4 tsp vanilla extract optional ( i did not use it this time)
Instructions
- Preheat oven to 350F.
- Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside. (I used a mini bundt pan and baked them for 15 minutes)
- In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.
- In another bowl, whisk together the pumpkin, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes.
- Add the eggs one at a time until well combined.
- Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don’t overmix.
- Spoon batter into prepared pan and smooth top with the back of a spoon.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Invert and cool for at least 30 minutes on a wire rack before icing.
DRIZZLE
- Combine all icing ingredients in small mixing bowl.
- Stir until smooth and well blended.
- Adjust for drizzling consistency if necessary, adding more milk or more confectioners’ sugar.