- I used apple cider in both the cake and frosting recipes, to add extra flavor. If you don't have apple cider on hand you can use water for the cake and additional milk for the frosting.
- If you have a kitchen scale, use it to evenly divide the batter whenever making a dual layer cake. Set a cake plate on top of the scale and zero/tarre it out. Add some batter and take note of weight. Repeat with the next cake pan and add an equal amount of batter. Divide remaing batter between the two. The more even the amount of batter in each pan, the more even the cakes will cook and the less likely the chance for lopsided cakes.
Pumpkin Cake with Maple Buttercream
Combine all ingredients, except for frosting, in a large mixing bowl. Beat with an electric mixer until well combined. Grease and flour two 9 inch round cake pansDivide batter equally between the two cake pans. Bake at 350 for 30 minutes or until a toothpick inserted in center comes out clean. Cool slightly, remove from pans and allow to cool completely before frosting. Spread a layer of frosting atop one layer of cake and top with the remaining layer. Continue to frost the top and sides of cake until completely covered. Sprinkle with cinnamon or pumpkin pie spice to garnish. Cover loosely or with cake dome to store.
Maple Buttercream Frosting
2 sticks butter, softened (no substitutes)
6-8 cups powdered sugar, sifted
1/4 cup milk (2% or higher)
1/4 cup apple cider
2 tablespoons maple syrup
1/2 teaspoon maple flavoring/extract
1/2 teaspoon vanilla extract
In a large mixing bowl, combine all ingredients, starting with 6 cups of powdered sugar. Beat until mixed well, adding more powdered sugar if needed.