Pumpkin Cake with Maple Buttercream

Preheat the oven to 325 degrees.

Pumpkin Cake:
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the vanilla and the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!

In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.

Prepare two 9″ round cake pans with baking spray. Divide the batter evenly between the two pans. Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the heat and let them cool on a rack completely.

Maple Buttercream:
Combine butter and milk and beat them together. Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture. Add the maple extract and combine well.

Assemble cake:
Place one cooled cake layer on a cake plate. Spread about 1/3 of the frosting over the top of the cake layer. Place the second layer on top of the first. Using the rest of the frosting, generously spread the buttercream over the top and sides of the cake. I added candied pecans to the top of the cake in a circular pattern. Enjoy!