October 10, 2011

Paula Deen's Pumpkin Cake with Cinnamon Buttercream

This is the BEST, from scratch, pumpkin cake that I have ever had!  I knew it would be delicious as soon as I saw the picture in my Paula Deen Holiday Magazine.  I am seriously so impressed with this cake.  I made it last Thursday and it still tastes delicious today (Monday).  I hate it when I try a new cake recipe and it tastes great the first night, but it just keeps getting more dry as the days go by.  That is not the case with this cake.  It is still as moist as ever!  The texture and the moistness reminds me of a carrot cake.  I loved this cake and it most likely will be making an appearance at my dinner table this Thanksgiving!  I made a three layer mini cake, some regular cupcakes and these skeleton cupcakes out of this cake recipe and they were all amazing! 
Pumpkin Cake with Cinnamon Buttercream
adapted from: Paula Deen

1 c. butter, softened
1 c. sugar
1 c. firmly packed light brown sugar
4 large eggs
1 (15 oz.) can pumpkin
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
Cinnamon Buttercream (recipe follows)

Preheat oven to 350 degrees.  Grease and flour 3 (9-inch) cake pans; set aside.  In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in pumpkin.  In a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt.  Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.  Divide batter evenly between prepared pans.  Bake for 18-22 minutes (my baking time was way different - see my notes below) or until a wooden toothpick inserted in center comes out clean.  Cool in pans on wire rack for 10 minutes.  Remove from pans and cool completely on wire rack.  Spread frosting between cake layers and then frost the top and sides of the cake.  

Cinnamon Buttercream Frosting:
1 c. butter, softened
1/2 tsp. ground cinnamon
pinch of salt
5 c. powdered sugar
1/4 - 1/2 c. heavy whipping cream

In a large bowl, beat butter, cinnamon and salt at medium speed with a mixer until creamy.  Gradually add powdered sugar, beating until smooth.  Add cream and beat until reaches desired consistency.

Jenn's Notes: I made the entire batch and I got 11 regular cupcakes and a small 3 layer cake.  My cupcakes baked for 19-20 minutes and my cake took about 35 minutes.  Don't be alarmed if your batter looks separated after you add the pumpkin puree, it comes back together when you add the dry ingredients.  I used french vanilla coffee creamer instead of the whipping cream in the frosting.  The cinnamon buttercream compliments this cake perfectly.  Loved everything about it!            

31 comments:

  1. Oh goodness, I did not need to see this! I looks so delicious, delicious as in, I'll probably dream about it tonight!! LOL!

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  2. Wow, it certainly does look moist and delicious and the idea of cinnamon buttercream frosting is too hard to resist.

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  3. o girl! like always this looks amazing:)

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  4. holy cowwwwwwwwwww- paula's recipes are always spectacular and it looks like you've done amazing work here! ha, 2 cups of butter, my gosh.. yum!

    thanks for sharing! love you/love your blog ;)
    -meg
    @ http://clutzycooking.blogpsot.com

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  5. Oh wow, this sounds amazing! I'll have to try it for sure. Your pictures are beautiful!

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  6. This recipe sounds amazing!! Thanks for sharing. I would love for you to add all your fabulous pumpkin recipes to my pumpkin linky party.
    http://happy-go-lucky-harvey.blogspot.com

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  7. I Love your recipe! Would you come over to Cast Party Wednesday tomorrow and share your tasty recipe with us?
    Thanks
    I hope to see you there!
    http://ladybehindthecurtain.com

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  8. Wow this looks yummy and you make it look so perfect!

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  9. That looks and sounds delicious. I will definately have to try this recipe. Your cupcakes look fab!!

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  10. You can never go wrong with Paula Deen :))

    Stopping by from This Chick Cooks

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  11. I began following this blog after a friend of mine mentioned some recipes she found. I LOVE IT! I tried this pumpkin cake over the weekend and it turned out fabulous! The whole thing was gone in one dessert sitting :) Thank you! Keep those recipes coming! Mandy

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  12. Mmmm, yum! Looks delish!

    I'd love for you to link up to my pumpkin party:

    "Pumpkinspiration Party!

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  13. Made the pumpkin cake this weekend but used bananas instead. My banana cake loving husband declared it the best he's ever had.

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  14. This cake was AMAZING! WOW! Just wonderful fall flavors! Came out so moist! Was pretty easy to make! Brought it to a Thxgivin get to gether and got oooohhhs, ahhhhhs, and wows! Thanks for posting the recipe! YUM!

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  15. I love this post! New follower here! I discovered you through Six Sisters Stuff. I hope I can persuade you to come share and link up to my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-3.html

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  16. Your cake roll looks delicious. I shared a candied sweet potatoes recipe today. Thank you for hosting us again and have a great week!

    regards,
    russel of IT Consultant Dallas

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  17. I made this tonight. Very good. I would add some pumpkin pie spice to the cake next time. A little bland for our tastes. The icing is very good. The cinnamon really adds to the taste.

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    1. I'm glad you liked it. Pumpkin pie spice would be amazing in this cake. -Jenn

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    2. How much pumpkin pie spice would you add?

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    3. I would start with one teaspoon, taste the batter and add a little more, if needed.

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  18. Hi,

    I need to make this in an 9 x 13 pan for my husband's birthday. What temp and how long do you think I should bake it? Thanks!
    Lisa

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  19. Hi, what size is your cup? Do you think this will work with pureed pumpkin rather than tinned? Sounds delicious!

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    1. Check out this link and see if it helps:
      http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316

      I've never tried it, but I would think you could use pureed pumpkin instead of canned.

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  20. Any suggestions for baking this at a really high altitude, as in 7,000+ ft. above sea level?

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    1. I live at about 4600+ feet above sea level and I honestly don't make adjustments except for when I make candy.

      I know there are certain things you are supposed to do, but I would have to look them up since I don't do any myself.

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  21. I made the cake, and it was perfectly moist, and complimented the cinnamon buttercream as well, but it seemed a bit plain. The cake was missing something. I added another 1/4 tsp of cinnamon to the frosting, and it made it much more bold. But the biggest boost came from the chopped pecans I layered onto the top. The crunchy texture broke up the softness and the flavor was a perfect match for the fall cake. Next time I make it, I may throw in 1/4 or 1/2 tsp of nutmeg so the cake would stand out more.

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    1. Nutmeg and chopped pecans sound like a perfect addition. I will try that out next time too - thanks :)

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  22. I've made this cake twice now! My entire family absolutely loves it! I did use fresh pumpkin instead of canned and it was absolutely delicious! Thank you for such a wonderful recipe I think this is going to replace pumpkin pie at Thanksgiving from now on ; -)

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  23. I just finished baking cupcakes with this recipe and they came out well. Light and fluffy, even though I increased the cinnamon and added more spices it still could have done with more.
    Overall a good recipe so Thank You!

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