Ingredients
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons milk or heavy cream
1 tablespoon vanilla extract
Decoration
Mini pumpkin decorations (fondant, candy, or edible toppers)
Instructions
Preheat your oven to 325 degrees F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the flour mixture and milk into the butter mixture, beginning and ending with flour. Mix until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely before frosting.
To make frosting, beat butter until creamy. Gradually add powdered sugar, then mix in vanilla and milk until smooth and fluffy.
Spread frosting over one cake layer, place the second layer on top, then frost the entire cake.
Decorate the top with mini pumpkins to create a festive finish.
Notes
Make sure all ingredients are at room temperature for the best texture and smooth batter.
Do not overmix the batter once flour is added to keep the cake soft and fluffy.
You can add cinnamon, nutmeg, or pumpkin spice for a warm fall flavor.
Store the frosted cake with mini pumpkins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For extra richness, substitute milk with buttermilk or add a cream cheese frosting instead of buttercream.
This cake can be made a day ahead and actually tastes better after resting overnight.