Pumpkin Cake
Prep time: 
Total time: 
Serves: 1 large pumpkin cake
 
Ingredients
  • 1 stick unsalted butter, room temp
  • 2 cups AP flour
  • 1 cup Cake flour
  • 1½ cups sugar
  • 2 large eggs
  • ½ cup oil
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • ¾ cup buttermilk
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • Icing:
  • 2 stick butter, softened
  • 4 cups of powdered sugar
  • ¼ tsp salt
  • 1 TBSP vanilla
  • 4-6 TBSP whole milk
  • brown and orange food coloring
  • 1 ice cream cone (cut in half horizontally)
Instructions
  1. Sift together the dry ingredients- set aside. Cream together the butter and sugar, add in the eggs, vanilla and oil. Alternate between the flour(dry ingredients) and buttermilk mixing evenly after each batch. Pour half of mixture into a greased bundt pan and bake at 350 for 20-30 minutes. Allow to cool, remove the cake, set aside and then bake the remaining batter in the bundt pan. Allow both cakes to cool completely before assembly.
  2. Meanwhile, cream the butter, add in the powdered sugar, salt and vanilla. Slowly stir in the milk, 1 TBSP at a time until you reach desired consistency ( I used 4 TBSP). Color with orange food dye. Set aside about ½ cup of frosting to color brown for the pumpkin stem. Now cut the top off one of the cakes to make it a flat and even surface, do the same for the bottom of the other cake. Spread the frosting on the top of the first cake layer so that the second cake layer will stick to it and stay in place. Cover the whole thing with frosting. Frost the ice cream cone with brown frosting and stick in center of cake.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=4191