Indulge your senses this season with a slice of heaven: the Pumpkin Spiced Buttermilk Layer Cake with Maple Buttercream! This delightful dessert combines the warm, comforting flavors of pumpkin spice with the creamy sweetness of maple buttercream, making it the perfect centerpiece for your autumn gatherings. Whether you're celebrating a special occasion or simply craving a cozy treat, this cake is sure to impress friends and family alike. Get ready to elevate your baking game and create a show-stopping dessert that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups unsalted butter
- 4 cups powdered sugar
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine dry ingredients thoroughly.
- In a separate bowl, whisk together pumpkin puree, buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the maple buttercream, beat unsalted butter in a stand mixer until creamy and light, about 3-4 minutes.
- Gradually add powdered sugar, mixing on low speed. Once incorporated, add maple syrup and beat until smooth and fluffy.
- Once cakes are completely cool, place one layer on a cake stand and spread a thick layer of maple buttercream.
- Top with the second cake layer and cover the entire cake with remaining maple buttercream, creating smooth or rustic swirls as desired.
- Optional: Garnish with a light dusting of cinnamon or chopped pecans before serving.
Tips
- Prep Ahead: To save time, you can prepare the pumpkin puree and buttermilk mixture a day in advance. Just store them in the refrigerator until you're ready to bake.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Check for Doneness: Ovens can vary, so start checking your cakes a couple of minutes before the recommended baking time. A toothpick should come out clean when inserted in the center.
- Cooling is Key: Allow the cakes to cool completely on a wire rack before frosting. This prevents the buttercream from melting and sliding off.
- Frosting Fun: For a rustic look, use a spatula to create swirls in the maple buttercream. You can also add a sprinkle of cinnamon or chopped pecans for an extra touch of flavor and decoration.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
