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Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting

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Let’s get to business.  No messing around.  This is one of my favorite cakes.  I’d like to call it Autumn in a Cake.  But I’ll spare you that.  It’s moist and full of flavor.  Lovely on its own, but add the frosting?  Oh dear.   The bonus with this beauty is that the frosting recipe makes a ton so I use the leftovers for cinnamon rolls.  Nice move, Danielle.

If you’re a pumpkin fan ( like me) and eagerly wait for autumn days (as I do) , then this one’s for you.  It’s a keeper.  You heard it here.

Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting
Cook time 45 mins
Total time 45 mins

Author: Cozycakes Cottage
Recipe type: Dessert/ Cake

Ingredients
FOR CAKE:

  • 2 and ¼ cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground allspice
  • ¾ tsp. nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1 and ⅓ cups canned pumpkin
  • ¾ cup buttermilk
  • 1 tsp. vanilla
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs (I use extra-large)

FOR FROSTING:

  • ¾ cup unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • ¾ tsp. vanilla
  • ½ tsp. cinnamon
  • 3 cups powdered sugar
  • 1 Tbsp. milk


Directions :

Get the full directions @ cozycakescottage.com
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