Time to bring out the pumpkins! This cake is yummy but super easy!
You will need!
Ingredients
For Cake:
- 15 oz. Can Pumpkin Puree
- 2 C Brown Sugar
- 1 C Vegetable Oil
- 4 Large Eggs
- 2 C All Purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Kosher Salt
Ingredients for Frosting:
- 1 Cup Milk
- 2 Tablespoons Flour
- 1 Cup (Two Sticks) Butter, softened
- 1 Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Cinnamon
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Two 9-inch round cake pans
- Cooling rack
- Saucepan
Instructions
- Combine all ingredients for cake in a large mixing bowl. Stir until well-incorporated.
- Grease two 9-inch round cake pans. Bake for 35 minutes at 350 degrees.
- Let cool completely before frosting.
- While the cake is baking, make your buttercream.
- In a small saucepan, combine milk and flour – stir until flour has mixed in completely with milk. Turn on heat to medium low. Bring to a boil, stirring constantly. Once the mixture has reached a boil, remove from heat and allow to cool.
- With an electric mixer, Or your wand and the stirring spell, cream your butter, vanilla, cinnamon and brown sugar until light and fluffy. Then, add in cooled milk/flour mixture and mix till well blended
- When the cake is fully cooled, Frost the cake. Put down a crumb layer, that is a thin layer on top. Place the cake in the freezer till this layer is hard then pull out and put on a thicker fully layer on top!