A recipe with no redeeming values (it’s a sugar and fat bomb). But it’s pure comfort food, and it’ll be enjoyed quickly if you happen to make it.
Buttercream Frosted Pumpkin Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp ground cloves
- 4 large eggs, lightly beaten
- 1 15-ounce can pumpkin puree
- 1 cup avocado oil, or similar light tasting oil
Preheat oven to 350°, lightly oil a 9 x 13 glass baking pan.
In a large bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, sea salt, and cloves.
Stir in the eggs, pumpkin, and oil.
Beat until mixed.
Spread in prepared pan, bake for 30 to 40 minutes, or until a toothpick in the center comes out clean.
Let cool on a rack. Once cooled, frost as desired.
- 1 stick unsalted butter, softened
- 4 cups (1 pound) powdered sugar
- ¼ cup milk
- Pinch of fine sea salt
Add butter to a stand mixer bowl, beat until light.
Add in powdered sugar and part of the milk, beat in. Add remaining milk and salt, beat till smooth. If needed, add a few more drops milk and beat in.
Store leftover frosting tightly sealed in refrigerator for up to a week.
*Normally I make buttercream frosting with vanilla extract. With the prices for vanilla sky-high, I have quit using vanilla. Oddly, I found I liked it better without it, so a pleasant surprise. And the frosting stays vivid white.