Pumpkin Spice Cake
By: Yuna Wu
Published: Thursday, December 3, 2009 - 2:24am

Ingredients




1 1/2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup sugar
3 large eggs (at room temperature)
1 cup pumpkin purée
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fresh-ground nutmeg
1 recipe Pumpkin Cream-Cheese Frosting

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.

About


Serve or store refrigerated for up to four days.
Adapted from Country Living