A delightful and moist pumpkin cake layered with a spiced cream cheese frosting, perfect for fall gatherings.
Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
Using parchment paper ensures the cakes release easily from the pans.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Make sure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl to avoid shells in the batter.
Mix in the pumpkin puree, buttermilk, and vanilla extract until well combined.
Combine these ingredients in a separate bowl first for even distribution.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
In a bowl, beat the cream cheese, pumpkin puree, butter, cinnamon, and vanilla extract until smooth.
Use softened cream cheese for a smoother frosting.
Gradually add the confectioners' sugar and beat until the frosting is light and fluffy.
Taste the frosting and adjust the sweetness to your preference.
Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers and frosting.
Use an offset spatula for a smoother finish.
Decorate the cake as desired and serve. Enjoy your delicious autumn-inspired dessert!
Add a sprinkle of cinnamon or pumpkin spice on top for a festive touch.
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