Pumpkin Spice Cake with Chocolate Buttercream Frosting
Ingredients
Pumpkin Spice Cake
- 1 box French Vanilla cake mix (or yellow or plain vanilla)
- 1 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
- 3/4 cup water
- 1/3 cup vegetable oil
- 4 large eggs
Easy Chocolate Buttercream Frosting
- 2 sticks unsalted butter (softened)
- 1/2 cup cocoa powder
- 4 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 3-4 Tbsp. milk or cream
Instructions
- Preheat oven to 350 degrees. Grease or spray a 9x13 baking dish.
- Beat everything together for about 2 minutes. Bake according to time on package directions. (Typically about 28-33 minutes.) Let cool completely on a wire rack.
Frosting:
- In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the cocoa powder and beat mixture until combined.
- Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and milk or cream, and beat at medium speed until incorporated, about 1 minutes, scraping down the sides of the bowl as needed.
- Frost cake and top with sprinkles.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!