Best 2 Naked Pumpkin Cake With Cinnamon Buttercream Recipes

Indulge in the delightful flavors of fall with our enticing Naked Pumpkin Cake adorned with a velvety Cinnamon Buttercream. This culinary masterpiece is a symphony of autumnal flavors, featuring a moist and tender pumpkin cake base, generously layered with a luscious cinnamon buttercream frosting. The harmonious blend of warm spices, such as cinnamon, nutmeg, and ginger, perfectly complements the natural sweetness of the pumpkin, creating a taste sensation that will tantalize your taste buds. Accompanying this delectable cake are two additional irresistible recipes: a rich and creamy Pumpkin Spice Latte and a refreshing Pumpkin Smoothie. These culinary creations capture the essence of the season, offering a cozy and comforting experience with every sip or bite. Prepare to embark on a culinary adventure that celebrates the harvest's bounty and the magic of the fall season.

Here are our top 2 tried and tested recipes!

PUMPKIN CAKE WITH WHIPPED CINNAMON FROSTING

Pumpkin Cake with Whipped Cinnamon Frosting image

My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 can (15 ounces) pumpkin
1/2 cup chopped pecans
FROSTING:
1 cup butter, softened
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
7-1/2 cups confectioners' sugar
2/3 to 3/4 cup heavy whipping cream
Cinnamon sugar, optional

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment., Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. , Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Nutrition Facts : Calories 687 calories, Fat 33g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 297mg sodium, Carbohydrate 97g carbohydrate (82g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

Tips:

For a richer cake flavor, use brown sugar instead of granulated sugar.
Add a teaspoon of pumpkin pie spice to the cake batter for extra warmth and flavor.
Make sure the pumpkin puree is smooth before adding it to the batter. Any lumps will make the cake texture uneven.
Do not overmix the batter. Overmixing will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting set properly.
For a neater appearance, use a piping bag to apply the frosting.
Garnish the cake with a sprinkle of pumpkin pie spice, grated cinnamon, or chopped walnuts.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

This naked pumpkin cake with cinnamon buttercream is a delicious and easy-to-make fall dessert. With its moist and flavorful cake layers and creamy, cinnamon-infused frosting, it's sure to be a hit at your next gathering. The cake is also relatively easy to decorate, making it a great option for beginner bakers. So next time you're looking for a special treat, give this recipe a try.