Pumpkin Spice Cake

By cprzybyl

Nutritional Information
(per serving)
Calories414
Total Fat17.7g
Saturated Fat--
Cholesterol86.8mg
Sodium195mg
Total Carbohydrate60.8g
Dietary Fiber1.5g
Sugars--
Protein4.6g
Calcium--

Ingredients

• 3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
• 1 cup(s) firmly packed dark brown sugar
• 1 cup(s) sugar
• 3 large eggs
• 1 cup(s) pumpkin purée
• 1/2 cup(s) buttermilk
• 1 teaspoon(s) pure vanilla extract
• 2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1 1/2 teaspoon(s) ground cinnamon
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) fresh-ground nutmeg
• 1 recipe Pumpkin Cream-Cheese Frosting

Details

Servings 16
Adapted from delish.com

Preparation

Step 1

Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. 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.
Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. 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. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Bake the cake: 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. 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.
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. Serve or store refrigerated for up to four days.