Old Fashioned Pumpkin Gingerbread Cake
Ingredients
- 2 1/2 cups All purpose flour
- 1 1/2 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup Buttermilk
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 2 eggs
- 1 teaspoon orange zest
Citrus Buttercream Frosting
- 1 cup softened butter
- 2 Teaspoons Lemon extract
- 2-3 Tablespoons Heavy cream or milk to thin
- 3-4 cups Powdered sugar
- 1 pinch salt
- 1/2 teaspoon fresh orange zest
Instructions
- Whisk together dry ingredients and set aside. Combine wet ingredients and mix just until combined. Add dry ingredients 1/2 at a time and mix well.Prepare a 9x13 pan or two 8" rounds or cupcake trays with baking spray. Bake cake(s) at 350° for 30-35 minutes or until toothpick test comes clean. Cool on a wire rack and then chill in the fridge after frosting the cake if desired. We prefer it served cold.
Citrus Buttercream Frosting
- Combine ingredients and whip until smooth and creamy. I like to chill or even freeze the cake to make the frosting easier!