Pumpkin Cake With Maple Buttercream Recipes

PUMPKIN CAKE WITH MAPLE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
• For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don't worry!
• In a separate bowl, sift flour, salt, and all spices together
• Alternating with the addition of the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
• Bake for about 24 minutes.
• While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer. I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.

PUMPKIN SPICE CAKE WITH MAPLE BUTTERCREAM RECIPE - (4.5/5)

Steps:

• Cake: Preheat oven to 350°. In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes. Pour batter into two well greased 8″ or 9″ round cake pans. Bake for 20-25 minutes or until pick comes out clean when inserted in center. Cool in pans for 5-10 minutes, then cool cakes on wire rack completely. Maple Buttercream: Whip butter, powdered sugar, maple syrup, and milk until fluffy. Add less milk or more milk to make desired spreading consistency. Spread frosting between layers and over sides and top of cake. There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.