Pumpkin Spice Cake

Pumpkin Spice Cake

This Pumpkin Spice Cake is full of flavor from molasses, brown sugar, cinnamon, and sweet caramel buttercream frosting.

Pumpkin Spice Cake
Makes 1 (9-inch) cake
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup butter, softened
  2. 1 cup granulated sugar
  3. 1 cup firmly packed brown sugar
  4. ½ cup unsulfured molasses
  5. 4 large eggs
  6. 1 (15-ounce) can pumpkin
  7. 3½ cups all-purpose flour
  8. 2 teaspoons baking soda
  9. 2 teaspoons pumpkin pie spice
  10. 1 teaspoon baking powder
  11. 1 teaspoon ground cinnamon
  12. ½ teaspoon salt
  13. Caramel Buttercream (recipe follows)
  14. Garnish: fresh currants
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy. Add molasses, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.
  3. In a medium bowl, whisk together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Spoon batter into prepared pans.
  4. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Caramel Buttercream between layers and on top and sides of cake. Garnish with currants, if desired.
Paula Deen Magazine https://pauladeenmagazine.com/
Caramel Buttercream
Makes about 5 cups
Write a review
Save Recipe
Print
Ingredients
  1. 1½ cups butter, softened and divided
  2. ½ cup granulated sugar
  3. ½ cup firmly packed dark brown sugar
  4. 1 tablespoon light corn syrup
  5. ½ cup heavy whipping cream
  6. 5 cups confectioners’ sugar
Instructions
  1. In a medium saucepan, bring ½ cup butter and next 3 ingredients to a boil over medium heat; reduce heat, and simmer, stirring constantly, for 10 to 12 minutes or until mixture is golden brown in color. Remove from heat, and stir in cream until well combined. Let cool for 30 minutes.
  2. In a large bowl, beat cooled caramel and remaining 1 cup butter with a mixer at medium speed until smooth. Gradually add confectioners’ sugar, beating until combined.
Paula Deen Magazine https://pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today! 

RELATED ARTICLESMORE FROM AUTHOR