Pumpkin Spice Cake with Maple-Cinnamon Buttercream
Wine Recommendation
Josh Prosecco
Ingredients
- 2 cups butter, softened and divided
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ½ cup unsulfured molasses
- 4 large eggs
- 1 (15-oz) can pumpkin puree
- 3½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 2 tsp ground cinnamon, divided
- ½ tsp salt
- ⅓ cup heavy cream
- ¼ cup maple syrup
- 6 cups powdered sugar
- 1½ cups chopped pecans
Instructions
- Preheat oven to 350°F. Beat 1 cup butter, granulated sugar, and brown sugar at medium speed with an electric mixer until fluffy. Add molasses, beating until blended.
- Add eggs, one at a time, beating until blended. Stir in pumpkin.
- Whisk together flour, baking soda, pumpkin pie spice, baking powder, 1 tsp cinnamon, and salt in a bowl; gradually add to butter mixture, beating until blended (batter will be very thick).
- Divide batter among 3 (9-inch) round cake pans coated with baking spray with flour.
- Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
- Beat 1 cup butter at medium speed with an electric mixer until fluffy. Add cream, syrup, and 1 tsp cinnamon; beating until blended. Gradually beat in powdered sugar until blended. Spread frosting in between layers and on top and sides of cake. Sprinkle with chopped nuts.
Nutritional Information
| Main | Total | |
| Servings | 16 | |
| Calories |
739
|
739
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 6 | 6 |
| Carb (g) | 107 | 107 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 473 | 473 |
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