Everything Fall! | Fall Baby Shower Cake, Baby Shower Cupcakes, Fall Cupcakes
Enjoy the delightful flavors of autumn with this Everything Fall dessert spread featuring a delicious Fall Baby Shower Cake and scrumptious Fall Cupcakes, perfect for any seasonal celebration.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For Frosting and Decoration
- 1 cup cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: autumn-themed sprinkles or edible gold leaf for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the mixture, alternating with the buttermilk. Mix until combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Decoration
- For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Frost the cooled cakes and decorate with autumn-themed sprinkles or edible gold leaf.
Notes
Present your fall treats on a beautiful cake stand or a rustic wooden platter for a cozy, autumnal touch. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.