Pumpkin Butterscotch Cake with Vanilla Cream Cheese Frosting
Pumpkin is a great source of vitamin A and fiber, making this cake a delicious and nutritious treat!
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Pumpkin Butterscotch Cake with Vanilla Cream Cheese Frosting
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
-
In a medium bowl, whisk together the pumpkin puree, butterscotch chips, and vanilla extract until well combined.
-
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
-
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin mixture.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
-
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
-
For the cream cheese frosting, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
-
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
