Naked Pumpkin Cake with Cinnamon Buttercream
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 722
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 103
- Dietary Fiber
- 6
- Sugar
- 57
- Protein
- 8
- Cholesterol
- 108
- Sodium
- 364
- Total: 2 hr 10 min (includes cooling time)
- Active: 35 min
Ingredients
Cake:
Nonstick cooking spray
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
4 large eggs, at room temperature
One 15-ounce can pumpkin pie mix
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
Cinnamon Buttercream:
1/2 cup (1 stick) butter, at room temperature
3 cups confectioners' sugar, or more if needed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 to 3 tablespoons heavy whipping cream, or more if needed
One 7-ounce container pecans, coarsely chopped
1/2 cup caramel sauce
Directions
Special equipment:
a pastry bag fitted with a large open star tip (such as #362)- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
- Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
- Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
- Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
- Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
- For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
- Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
- Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
- Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
- Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.