pumpkin spice cake with cinnamon bourbon buttercream frosting

November 11, 2014


pumpkin spice cake with cinnamon bourbon buttercream frosting via M Loves M @marmar
If you guys saw my Instagram last week, you know I’m going a little pumpkin crazy around here! But to be fair, if you made those pumpkin pie trifles I posted a few weeks back, you’ll love this recipe for PUMPKIN SPICE CAKE WITH CINNAMON BOURBON BUTTERCREAM FROSTING. This recipe will help you use a little bit more of that remaining pumpkin puree you have left over! So, you see, I’m really just going pumpkin crazy out of necessity! Waste not want not! Pumpkin cake is such a great alternative to the classic pumpkin pie and with this cinnamon bourbon buttercream frosting {thanks for the idea Dad!} it’s maybe even better! This cake is perfectly dense and a bite with cake + cinnamon bourbon frosting is the best thing ever. I love the cinnamon, ginger, nutmeg and clove combo in the cake because it brings the ideal amount of spice and prevents the cake from being too sweet. I made cinnamon sugar roasted pumpkin seeds to add on top for a little crunch and texture, and I had to hold back from eating them all! They’re so yummy and addictive! I’m so excited about this recipe and can’t wait to make it again! 
pumpkin spice cake with cinnamon bourbon buttercream frosting via M Loves M @marmar
pumpkin spice cake with cinnamon bourbon buttercream frosting via M Loves M @marmar
pumpkin spice cake with cinnamon bourbon buttercream frosting via M Loves M @marmar
pumpkin spice cake with cinnamon bourbon buttercream frosting via M Loves M @marmar

Pumpkin Spice Cake with Cinnamon Bourbon Buttercream Frosting

INGREDIENTS for the Pumpkin Spice Cake
1 1/2 cups all purpose flour
3/4 cups almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup pumpkin puree
2 large eggs
3/4 cup buttermilk

INGREDIENTS for the Candied Pumpkin Seeds 
1/4 cup pumpkin seeds
1/2 Tablespoon melted butter
1/2 tsp sugar
1/4 tsp cinnamon

INGREDIENTS for the Cinnamon Bourbon Frosting
1/2 cup butter, room temperature
2 cups powdered sugar, passed through a sifter once or twice to remove clumps
1/2 tsp vanilla extract
1/2 tsp cinnamon
1-2 Tablespoon bourbon

Make the Pumpkin Spice Cake
Preheat the oven to 350 degrees F. Butter one 9-inch round cake pan, line with parchment paper, and butter the parchment. Dust the parchment paper with flour and knock out any excess flour.

In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about  5 minutes. Add the pumpkin puree and beat until just incorporated. Add the eggs one at a tim, beating well after each addition.

Add the flour mixture in three parts, alternating with the buttermilk and ending with the flour mixture. Scrape down the bowl and beat for a few  seconds more.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set the pan on a wire rack to cool. After 20 minutes loosen the sides of the cake from the pan, then turn it onto the rack. Remove the parchment, flip the cake right side up, and finish cooling completely.

Make the Candied Pumpkin Seeds
Preheat over to 325 degrees F. Toss pumpkin seeds with melted butter, sugar and cinnamon. Spread onto a parchment-lined baking sheet and roast for 20-25 minutes, until browned and crisp to your liking.

Make the Cinnamon Bourbon Frosting
In the bowl of a stand mixer, beat butter until smooth and creamy, about 4 minutes. With the mixer on low, gradually add in the sugar until it’s combined. Add in the vanilla and in the cinnamon. Mix in 1 Tablespoon of bourbon. Taste to make sure it’s to your liking. You can add more if needed. Increase to medium-high and beat until fluffy, for another 3-4 minutes.

Transfer the cake to a serving plate and use an offset spatula to spread the frosting evenly over the top. Sprinkle with the toasted pumpkin seeds.

Cake can be stored, tightly covered, at room temperature for up to 3 days, or 7 days in the fridge.

Have you found any great new pumpkin dessert recipes? I’d love to hear! I still have a few jars of pumpkin puree left haha! Tis the season..

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