White Chocolate Pumpkin Spice Cake
Okay…okay, I know it’s springtime, and it’s time to move on to the lighter, brighter flavors that come along with it. But I have been having such a craving for some of my favorite flavors, which happen to be autumn inspired, such as pumpkin, cinnamon, and maple!!! So today, I decided to bring back a bit of my favorite fall flavors and bring you a gluten-free Pumpkin Spice Cake with a White Chocolate Butter Cream frosting.
1 cup salted butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tsp maple extract
1/2 cup pumpkin puree
1 cup Bob’s Red Mill 1 to 1 Gluten Free Flour
1/2 cup Bob’s Red Mill Almond Flour
1/2 cup sweet sorghum flour
1/4 cup hazelnut flour
1/4 cup coconut flour
1 ½ tsp xanthan gum
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1 cup buttermilk
1 cup pecans, chopped
1 cup pumpkin chips, optional
1/2 cup cinnamon chips, optional
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour, or use a piece of 9” round parchment paper to line the bottoms of the pans.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugars and extracts then continue whipping until fully creamed. Add in the eggs one at a time, whipping the batter between each addition. Then blend in the pumpkin puree.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk. Fold in the pecans and optional chips.
Pour batter into prepared pans then bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
White Chocolate Butter Cream
1 1/2 cup Kerrygold Salted Butter
3 1/2 cups powdered sugar
3 tsp vanilla
2 tbsp heavy cream
1 cup white chocolate chips, melted
In a medium bowl with an electric mixer, whip butter until light and creamy. Whip in one cup of powdered sugar, followed by the extracts. Then whip in two more cups of powdered sugar. Next, melt the chocolate chips with the heavy cream. Then whip the chocolate into the frosting, followed by the last half cup of powdered sugar.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting. Garnish with a sprinkle of pumpkin spice blend and a few pieces of chopped pecans.