Pumpkin Spice Cake

Ingredients

1 cup sugar
3 large eggs (at room temperature)
1 cup pumpkin purée
1/2 cup buttermilk
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fresh-ground nutmeg

Preparation

1
Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter.
2
Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans.
3
Lightly coat the paper circles with butter and set aside.
4
Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until light and fluffy.
5
Add eggs, one at a time, beat on slow setting until they are just incorporated. Set aside.
6
Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside.
7
In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
8
Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes.
9
Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
10
Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers.

Tools

About

Serve or store refrigerated for up to four days.

Adapted from Country Living

Yield:

16.0 servings

Added:

December 3, 2009

Creator:

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