The name says it all. It’s a pumpkin spice cake in bundt form… it can’t get any better than that. BUT it does! Layer the inside with some vanilla cinnamon frosting and you have yourself a moist and delicious cake fit to show off at any dinner party. I decided to bake this cake as a bundt rather than a 2 layer cake for presentation purposes and time. I was busy making several different desserts in the kitchen during Thanksgiving and the fastest way to decorate a cake is to not! So instead of spending a large amount of time frosting a 2 layer cake I saved some time by not frosting the bundt at all. Do you really want to cover a gorgeous bundt cake anyway? The cake turned out great with the frosting peeking out through the middle. I piped the frosting for better presentation rather than icing it in like a peanut butter and jelly sandwich.
This cake was super moist and the perfect amount of spice and pumpkin. The recipe calls for buttermilk, which is one of my favorite ingredients to use for added moistness. However, like all holiday baking…a disaster lurks at every corner. While in the midst of collecting my ingredients to start the cake, I realized I didn’t have any buttermilk. As anyone knows, going to a grocery store the day before Thanksgiving is like lining up for Best Buy for Black Friday. It just wasn’t worth it. So in order to solve the problem…I made my OWN buttermilk. How do you do that? This is such a simple and easy option that you may opt to do this for future recipes if you don’t want to spend too much money on buttermilk.
Make your own buttermilk: Take 1 cup of milk and add 1 teaspoon of vinegar. Mix it up and let the mixture sit for at least 10 minutes prior to using. Instant buttermilk! Disaster averted!
I was able to make 2 pumpkin mousse tarts with the amount of time I saved not going to the market and frosting a layered cake. Thanksgiving baking is all about planning and time management…you can never go into holiday baking blindly. If you do…..disaster may ensue .
Pumpkin Spice Cake
- 1/2 cup of unsalted butter at room temperature
- 1 1/4 cup of light brown sugar – lightly packed
- 1 cup of pumpkin puree (canned or fresh)
- 2 cups of cake flour or all purpose (cake flour will provide a less crumby cake)
- 1/4 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1/4 tsp of ground ginger
- 1/4 tsp of nutmeg
- 1/2 cup of buttermilk at room temperature
Vanilla Cinnamon Frosting
- 1 cup of unsalted butter at room temperature
- 2 1/4 cup of confectioner’s sugar (sifted)
- 1 tsp of vanilla extract
- 3/4 tsp of ground cinnamon
- Pre heat oven at 350 degrees
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together and set aside.
- Cream butter and brown sugar together until fluffy. Add pumpkin puree and incorporate. Add eggs into mixture 1 at a time and mix until well incorporated.
- Add dry ingredients in 1/3 proportions while alternating it with the buttermilk and mix until just incorporated.
- Spray a bundt pan generously with non stick baking spray and fill with batter. With a rubber spatula smooth the top of the cake.
- Place pan into middle rack of the oven and bake for approximately 45 mins – 1 hour or until toothpick comes out clean.
- Once cake is done, remove from oven and shake pan around to loosen up the cake and immediately remove from pan by flipping the cake over onto a rack to cool.
- Cream butter until smooth and then add sugar. Mix until well incorporated and remember to scrape down the sides and the bottom of the mixture to avoid clumps.
- Add vanilla extract and cinnamon and mix on med-high speed until mixture is fluffy – about 5 minutes.
- Use immediately or else refrigerate until cake is ready .