Gluten Free Pumpkin Spice Buttercream Cake

Ingredients

• --Cake:
• 1/2 cup (1 stick) butter - room temperature
• 1/2 cup white sugar
• 1/2 cup firm packed brown sugar
• 2 large eggs
• 1 cup roasted pumpkin purée (or half a can)
• 1 1/2 cups Gluten Free Baking Flour Mix
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt
• 6 Tbsp Whole Milk
• --Frosting:
• 1/2 cup (1 stick) butter - room temperature
• 2 1/2 cups powdered sugar
• 1 tsp pumpkin pie spice
• Dash of salt
• 6 tbsp heavy whipping cream

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour 2 (9-inch) cake pans; set aside.
3. In a large bowl, beat butter and sugars at medium speed with a mixer until fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in pumpkin.
6. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt.
7. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
8. Divide batter evenly between prepared pans, filling each half full.
9. Bake for 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Start with 20 and add in 5 minute increments as necessary.
10. Cool in pans on wire rack for 10 minutes.
11. Remove from pans and cool completely on wire rack.
12. Spread frosting between cake layers and then frost the top and sides of the cake.
13. --Frosting:
14. In a large bowl, beat butter, pumpkin spice and salt at medium speed with a mixer until creamy.
15. Gradually add powdered sugar, beating until mixed. It will be lumpy.
16. Add cream starting with 3 tbsp and mix on medium, adding the other 3 tbsp until well blended.