Pumpkin Cake with Pumpkin Spice Buttercream
Try this Pumpkin Cake with Pumpkin Spice Buttercream recipe, or contribute your own.
Try this Pumpkin Cake with Pumpkin Spice Buttercream recipe, or contribute your own.
- for the buttercream:
- for the pumpkin cake:
- vegan butter 12 tablespoons (168g)
- granulated sugar 1 1/4 cup (250g)
- plant milk * i am using soy milk 1 cup (237ml)
- vanilla extract 2 teaspoons (10ml)
- all purpose flour 2 cups (250g)
- baking powder 1 1/2 teaspoons
- egg replacer * i am using the plant based egg by f
- cinnamon 1 teaspoon
- nutmeg 1/2 teaspoon
- ginger 1/2 teaspoon
- cloves 1/4 teaspoon
- salt 1/2 teaspoon
- pumpkin puree 1 cup * i use canned but you can mak
- 1 recipe american style buttercream
- cinnamon 2 teaspoons
- nutmeg 1 teaspoon
- ginger 1 1/2 teaspoons
- cloves 3/4 teaspoon
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- For the cake batter, cream the vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light and fluffy
- Combine the vanilla with the plant milk together, then add about ⅛ cup to the creamed butter mixture.
- Sift the dry ingredients together (including the egg replacer) then add ½ to the creaming mixture while mixing on low speed, scrape the bottom & sides of the bowl then whip on high for 20 seconds.
- Add half of the remaining plant milk, then another ½ of the dry. Repeat with the last of the plant milk and the last of the dry ingredients.
- Add the pumpkin last, whip to combine well.
- Divide the batter into your greased & parchment lined cake pans and bake in a preheated 350°F oven for approximately 25 minutes or when springy to the touch when you gently press the centers.
- Cool completely while you prepare the buttercream recipe.
- Add the spices at the last stage of mixing. *adjust to your liking*
- Fill and ice the cooled pumpkin cake layers with the buttercream, decorate as you wish
My Autumnal Baking Journey: A Pumpkin Cake Triumph
As a busy mom, finding time for elaborate baking projects often feels like a luxury. But the crisp autumn air, the scent of falling leaves, and the cozy feeling of home all inspired me to tackle something special this year – a homemade pumpkin cake. The idea had been swirling in my head for weeks, a warm, comforting thought amidst the chaos of school runs, grocery shopping, and work deadlines. This wasn't just any pumpkin cake; it was going to be a masterpiece, a testament to the fact that even amidst a whirlwind of daily responsibilities, a little bit of homemade happiness is always achievable. I envisioned a moist, perfectly spiced pumpkin cake, layered with a creamy pumpkin spice buttercream frosting, a treat worthy of a special occasion or simply a quiet evening with a cup of tea. My goal wasn’t just to bake a cake; it was to create a moment of peace and joy in the midst of my busy life, a sweet reward for all the hard work.
The recipe I chose promised a delicious vegan pumpkin cake, a detail that was important to me. I've been exploring more plant-based options in my cooking lately, not just for ethical reasons, but also because I've found many vegan recipes to be surprisingly flavorful and adaptable. The ingredients were mostly staples I already had in my pantry, a bonus for my budget-conscious approach to cooking. The process itself was surprisingly straightforward, a comforting rhythm of mixing, measuring, and whisking, a welcome respite from the relentless pace of my daily routine. The aroma that wafted from the oven as the cake baked was heavenly – a warm, inviting blend of pumpkin, cinnamon, and nutmeg, filling my kitchen with the promise of something delicious.
The most challenging part, I must admit, was waiting for the cake to cool completely before frosting. Impatience is a weakness of mine, especially when faced with a gorgeous, freshly baked cake! But I persevered, knowing that patience would be rewarded with a beautifully frosted masterpiece. The buttercream frosting was even easier than expected, coming together quickly and smoothly. The final result was everything I had hoped for – a moist, flavorful pumpkin cake with a perfectly spiced buttercream frosting, a treat that was both visually stunning and absolutely delicious. It was the perfect autumnal dessert, a sweet reminder that even in the midst of life’s whirlwind, taking the time to create something beautiful and delicious for myself (and my family) is always worth it.
This wasn't just about baking a cake; it was about creating a moment of self-care, a pause in the constant rush of daily life. It was a reminder that even the simplest things – the warmth of a freshly baked cake, the joy of sharing it with loved ones – can hold immense power to soothe the soul and fill the heart. I encourage you all to find your own moments of baking bliss, to create those little pockets of happiness in your day. Baking doesn’t have to be intimidating; it can be a therapeutic and rewarding experience, a way to nourish both body and soul.
Ingredients I Used (Remember to adjust to your preferences!):
For the Pumpkin Cake:
- Vegan Butter
- Granulated Sugar
- Plant Milk (I used Soy)
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Egg Replacer (Plant-based)
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Salt
- Pumpkin Puree (Canned is fine!)
For the Pumpkin Spice Buttercream:
- Buttercream Recipe (I used a standard American buttercream)
- Cinnamon
- Nutmeg
- Ginger
- Cloves
Tips for Success:
- Make sure your butter is softened but not melted for the best creaming results.
- Don’t overmix the batter; overmixing can lead to a tough cake.
- Let the cake cool completely before frosting for the best results.
- Adjust the spices to your liking. Experiment with different combinations to find your perfect blend!
