Pumpkin Spice Cake With Chai Buttercream Frosting Recipes

PUMPKIN SPICE CAKE WITH CHAI BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees.
• Spray 3 6-inch cake pans with baking spray. Set aside.
• In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa powder. Set aside.
• In bowl of electric mixer, beat butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add flour mixture alternately with buttermilk, stirring after each addition. Do not over-mix!
• Stir in vanilla.
• Evenly divide batter into pans and bake about 30-35 minutes, or until done.
• In the bowl of a stand mixer, beat butter until fluffy. About 3 minutes.
• Add powdered sugar 1 cup at a time, mixing well after each addition.
• Stir in chai spice and vanilla.

PUMPKIN SPICE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F
• Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
• Beat on medium speed 2 minutes.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack for at least 20 minutes.
• To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
• Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
• Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
• Frost the top of the cake. If desired, sprinkle with chopped nuts.
• Store leftovers in the refrigerator.