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Everything Fall! Cake

A delightful autumn cake featuring pumpkin and warm spices, perfect for baby showers, and can be transformed into charming cupcakes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Cupcakes, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For the Frosting
  • 1 cup cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional autumn-themed sprinkles or edible gold leaf for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.
Baking
  1. Pour the batter evenly into the prepared cake pans.
  2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Serving
  1. For the frosting, beat the cream cheese and butter until creamy.
  2. Gradually add powdered sugar and vanilla extract, mixing until smooth.
  3. Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.

Notes

Store the cake in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing the cake layers and frosting separately.