Pumpkin Spice Cake
1 cup sugar
3 large eggs (at room temperature)
1 cup pumpkin purée
1/2 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans.
Lightly coat the paper circles with butter and set aside.
Add eggs, one at a time, beat on slow setting until they are just incorporated. Set aside.
In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.