Pumpkin Spice & Everything Nice Cake

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AuthorSarah GrotenhuisCategory, , DifficultyBeginner

I made this to celebrate my daughter Claire's second birthday - she really is sugar and spice and everything nice, so I dubbed this layer cake the 'Pumpkin Spice & Everything Nice Cake'. Also, Pumpkin Spice Layer Cake with Maple Cream Cheese and Vanilla Buttercream Frosting isn't as catchy. This cake is so deliciously spiced, soft, and tender. I pair it with a maple cream cheese frosting between the layers, and a classic vanilla buttercream to top it off. It was the perfect fall dessert fit for a celebration.

Yields1 Serving

For the Cake
 14 oz pumpkin puree
 2 cups sugar
 1 cup vegetable oil
 4 eggs
 2 cups all purpose flour, sifted
 2 tsp baking soda
 1 tsp cinnamon
 ½ tsp ground ginger
 ½ tsp cloves
 1 tsp ground nutmeg
 ½ tsp salt
For the maple cream cheese buttercream
 2 cups powdered sugar, measured and sifted
 ¼ cup unsalted butter, softened
 4 oz cream cheese, softened
 2 tbsp pure maple syrup
 ½ tsp vanilla extract
For the classic vanilla buttercream
 2 cups salted butter
 6 cups powdered sugar, measured and sifted
 4 tbsp heavy cream
 1 tsp vanilla extract

For the cake
1

Preheat oven to 350 degrees. Combine the pumpkin puree, oil, sugar and eggs in a large bowl.

2

In a separate bowl, whisk together dry ingredients.

3

In a stand mixer, slowly combine dry ingredients with a pumpkin mixture until well blended.

4

Spray your cake pans with nonstick spray, and line bottom with parchment paper. I used this recipe to create a three-tier 6" round cake, plus a three-tier mini smash cake. It would also work in a large flat pan or to make larger tiered round cake.

5

Bake on middle rack for 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans for 5 minutes, then transfer to cooling rack and cool completely. I recommend chilling or freezing cakes before frosting.

For the maple cream cheese buttercream
6

Whip together butter and cream cheese in a stand mixer.

7

After butter and cream cheese are light and fluffy, add in maple syrup and vanilla extract. Beat until smooth.

8

Gradually add in sifted powdered sugar and beat together until smooth. Occasionally scrape down the sides of the bowl to ensure ingredients are well combined.

9

Chill before piping. Remove from the fridge and use spatula to mix frosting until it's a smooth, piping consistency.

10

Using a flat spatula or a piping bag, spread frosting between layers.

For the classic vanilla buttercream
11

Beat butter on high speed of a stand mixer until light and fluffy

12

Add in heavy whipping cream and vanilla, beating on high until combined. Scrape down sides to incorporate all ingredients.

13

Gradually add in sifted powdered sugar, beating on medium speed for 2 minutes.

14

Use a spatula to flatten frosting out in the bowl, removing large air bubbles and smoothing consistency.

15

Using a piping bag or flat spatula, spread frosting over your cake layers.

Ingredients

For the Cake
 14 oz pumpkin puree
 2 cups sugar
 1 cup vegetable oil
 4 eggs
 2 cups all purpose flour, sifted
 2 tsp baking soda
 1 tsp cinnamon
 ½ tsp ground ginger
 ½ tsp cloves
 1 tsp ground nutmeg
 ½ tsp salt
For the maple cream cheese buttercream
 2 cups powdered sugar, measured and sifted
 ¼ cup unsalted butter, softened
 4 oz cream cheese, softened
 2 tbsp pure maple syrup
 ½ tsp vanilla extract
For the classic vanilla buttercream
 2 cups salted butter
 6 cups powdered sugar, measured and sifted
 4 tbsp heavy cream
 1 tsp vanilla extract

Directions

For the cake
1

Preheat oven to 350 degrees. Combine the pumpkin puree, oil, sugar and eggs in a large bowl.

2

In a separate bowl, whisk together dry ingredients.

3

In a stand mixer, slowly combine dry ingredients with a pumpkin mixture until well blended.

4

Spray your cake pans with nonstick spray, and line bottom with parchment paper. I used this recipe to create a three-tier 6" round cake, plus a three-tier mini smash cake. It would also work in a large flat pan or to make larger tiered round cake.

5

Bake on middle rack for 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans for 5 minutes, then transfer to cooling rack and cool completely. I recommend chilling or freezing cakes before frosting.

For the maple cream cheese buttercream
6

Whip together butter and cream cheese in a stand mixer.

7

After butter and cream cheese are light and fluffy, add in maple syrup and vanilla extract. Beat until smooth.

8

Gradually add in sifted powdered sugar and beat together until smooth. Occasionally scrape down the sides of the bowl to ensure ingredients are well combined.

9

Chill before piping. Remove from the fridge and use spatula to mix frosting until it's a smooth, piping consistency.

10

Using a flat spatula or a piping bag, spread frosting between layers.

For the classic vanilla buttercream
11

Beat butter on high speed of a stand mixer until light and fluffy

12

Add in heavy whipping cream and vanilla, beating on high until combined. Scrape down sides to incorporate all ingredients.

13

Gradually add in sifted powdered sugar, beating on medium speed for 2 minutes.

14

Use a spatula to flatten frosting out in the bowl, removing large air bubbles and smoothing consistency.

15

Using a piping bag or flat spatula, spread frosting over your cake layers.

Pumpkin Spice & Everything Nice Cake

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