Pumpkin Cake with Cinnamon Cream Cheese Frosting
- 2 3/4 C. Flour
- 1 t. Baking Powder
- 1 t. Baking Soda
- 3/4 t. Salt
- 1 t. Cinnamon
- 1/2 t. Nutmeg
- 1/2 t. Ginger
- 1 1/4 C. Sugar
- 3/4 C. Brown Sugar
- 1/2 C. unsalted Butter, softened
- 1/2 C. Vegetable or Canola Oil, divided
- 4 Large Eggs
- 2 t. Vanilla
- 15 oz. Can Pumpkin Puree
- 1/2 C. Milk
- 12 oz. Cream Cheese, softened
- 3/4 C. Butter, softened
- 1 1/2 t. Cinnamon
- 1/2 t. Vanilla
- 4-5 C. Powdered Sugar
Preheat oven to 350 deg. Butter 3) 9-inch round cake pans & line bottoms with a round parchment paper, butter parchment and set aside.
In small bowl, whisk first 7 ingredients for 20 seconds. Set aside.
In Electric mixer with paddle attachment, whip together, butter, sugars and 3 T. of oil until pale and fluffy. Mix in remaining oil. Blend in eggs one at a time, adding in vanilla with last egg.
In bowl, whisk together pumpkin with milk. Alternate adding flour mixture and pumpkin mixture to the butter-sugar mixture.
Divide batter into the cake pans.
BAKE 350 Deg. for 30-35 minutes. Cool in cake pans for 15 min, then run a knife around edge of cake to loosen and invert onto wire racks-cool completely.
Frost and enjoy!