Name: Pumpkin Butter Cake
Prep time: 2 h 20 min
Cook time: 40 min
Total time: 3 h
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar; 4 large eggs, room temperature; 2 tsp vanilla extract; 1 cup pumpkin puree; 1 tsp pumpkin pie spice; 1 cup buttermilk, room temperature; 1 stick of butter, melted; 1 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice

Description

This pumpkin butter cake is a soft, fluffy fall snack cake topped with a rich pumpkin spice butter frosting that melts into every bite. An easy pumpkin cake recipe that’s perfect for fall snacking, sharing, and holiday gatherings.

Ingredients

Units Scale

Pumpkin Butter Cake

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 cup buttermilk, room temperature

Pumpkin Spiced Butter Glaze

1 stick of butter, melted
1 1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice

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Instructions

Preheat oven to 325ºF. Grease the bottom of a 9×13-inch pan with butter or cooking spray. Line the bottom of the pan with a piece of parchment paper, making sure the parchment paper rises about an inch above the long edges of the pan – this parchment paper will act as a sling to easily remove the cake after it’s cooked..
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
Using an electric mixer, cream butter and sugar on medium-high speed for 5 minutes until light and creamy. Add eggs one at a time and mix on medium speed until combined. Mix in vanilla extract and pumpkin puree.
Alternate adding dry ingredients and buttermilk three times. Start by adding 1/3 of the flour to the creamed butter mixture. Next, pour in 1/3 cup buttermilk. Repeat this two more times until the flour and buttermilk are just combined.
Pour cake batter into the lined cake pan and bake in the oven for 35-45 minutes, or until a toothpick comes out clean. Test doneness by sticking a toothpick or fork into the center of the cake. If it comes out clean, it’s done. Baking time may vary depending on the oven.
When the cake has about 10 minutes left on the clock, make the butter glaze. In a saucepan, melt butter, and powdered sugar until just melted. Remove from heat and stir in vanilla and pumpkin spice.
Use a fork or toothpick to poke holes in the top of the cake. Pour the glaze over the cake and let the cake set for 1-2 hours on a wire cooling rack. Slice and enjoy.

Prep Time: 20 minutes
Setting Time: 2 hours
Cook Time: 40 minutes