Pumpkin Spice Cake with Orange Buttercream Frosting
Celebrate the cozy flavors of fall with this Pumpkin Spice Cake with Orange Buttercream Frosting, a show-stopping dessert perfect for any autumn gathering or holiday celebration. Infused with the warming spices of cinnamon, ginger, nutmeg, and cloves, this moist and tender pumpkin cake delivers all the comforting aromas of the season. Topped with a luscious orange buttercream frosting, rich with fresh orange zest and juice, this treat strikes the perfect balance between spiced sweetness and citrusy brightness. Easy to prepare in just an hour, this two-layer cake is a stunning centerpiece for your dessert table. Garnish with extra orange zest or festive touches for a seasonal flourish. Bursting with autumnal charm and vibrant flavors, this cake is sure to delight family and friends alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.5 cups whole milk
- 4 cups powdered sugar
- 1 cup unsalted butter, softened (for frosting)
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract (for frosting)
- 1 tablespoon milk (optional, to adjust frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and mix in the pumpkin puree until fully combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until incorporated; do not overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
To prepare the orange buttercream frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Stir in the orange zest, orange juice, and vanilla extract. If the frosting is too thick, add milk 1 teaspoon at a time until the desired consistency is achieved.
Once the cakes are completely cool, place one layer on a serving platter or cake stand. Spread a thick layer of orange buttercream on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Optional: Decorate the cake with additional orange zest, sprinkles, or seasonal decorations.
Refrigerate the cake for at least 30 minutes to allow the frosting to set. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
7390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.8 g | 468% | |
| Saturated Fat | 222.2 g | 1111% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 1006.8 g | 366% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 788.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 514 mg | 40% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
