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Spiced Pumpkin Cake with White Chocolate and Candied Ginger Buttercream
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • 6-inch cake pan
  • Electric mixer
  • Wire rack
  • Spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 ounces white chocolate, melted and cooled
  • 2 tablespoons candied ginger, finely chopped

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and grease a 6-inch round cake pan.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt.
  • In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until smooth.
  • Combine the wet and dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top.
  • Bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • For the buttercream, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and continue beating until light. Mix in the melted white chocolate until fully incorporated. Stir in the chopped candied ginger by hand.
  • Spread the buttercream evenly over the cooled cake.

Notes

Chill the frosted cake for 20 minutes before slicing to help the buttercream set. If the frosting feels too thick after adding the white chocolate, add a teaspoon of milk to loosen it. Leftovers keep well in an airtight container in the refrigerator for up to three days. Bring slices to room temperature before serving to restore the creamy texture.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, 6-inch cake pan, Electric mixer, Wire rack, Spatula