Pumpkin Cake with Buttercream Frosting

Jump to Recipe Print Recipe

You might’ve seen us making our fluffy pumpkin cake recipe on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.

Regardless how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!

Pumpkin Cake with Buttercream Frosting

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert, Snack

Ingredients

Pumpkin Cake

2 Cups All-Purpose Flour
1½ Cups Sugar
1 (15oz) Can Pureed Pumpkin
¾ Cup Unsalted Butter melted
4 Eggs
1 tsp Baking Soda
1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
½ tsp Baking Powder
½ tsp Salt
Pumpkin Pie Spice for garnish

Buttercream Frosting

4 Cups Powdered Sugar
1 Cup Salted Butter softened
2 tsp Vanilla Extract
2 tsp Almond Milk

Instructions

Preheat oven to 350°F.
In large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt and set aside.
In another large mixing bowl, use an electric mixer to combine melted butter and sugar. Mix until color is light and the texture is fluffy. Add in eggs one at a time while mixing, then beat in pumpkin until well combined.
Pour dry ingredients into wet ingredients bowl and mix on low until combined smoothly.
Grease cake pan with nonstick cooking spray. Pour cake mix into pan and smooth the top. Make sure mix is spread evenly and place in oven for 40-45 minutes.
While cake is baking, mix together softened butter and vanilla for frosting in a large mixing bowl. Pour in powdered sugar slowly and mix on low.
Turn mixing speed up to medium and add in milk little-by-little. Mix until desired thickness. For thicker consistency, use less milk or add in more sugar.
Remove cake from oven and let cool for 15-20 minutes.
Spread frosting on cake evenly using a baking spatula, cut into squares, and sprinkle pumpkin pie spice for garnish.
Enjoy!