Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter (Room Temperature)
  • 1 cup Light Brown Sugar (Packed)
  • ½ cup Granulated Sugar
  • 4 Large Eggs (Room Temperature)
  • 1 cup Pumpkin Purée (Not pie filling)
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • ½ cup Buttermilk (Room Temperature)
  • 16 ounces Cream Cheese (Full-Fat, Softened)
  • ½ cup Unsalted Butter (Softened)
  • ½ cup Pure Maple Syrup (Grade A Dark Robust)
  • 3 ½ cups Confectioners’ Sugar, Sifted
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans; line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In the stand mixer, cream the room-temperature butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin purée, oil, and vanilla extract until just combined.
  5. Gently mix the dry ingredients into the wet ingredients in three additions, alternating with the buttermilk (begin and end with dry ingredients). Mix only until just combined; do not overmix.
  6. Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool cakes in the pans for 15 minutes, then invert onto a wire rack to cool completely before frosting (about 1.5 hours).
  8. For the frosting: Beat the softened cream cheese and butter on medium speed until completely smooth and no lumps remain (about 2 minutes).
  9. Reduce speed to low. Slowly drizzle in the warmed maple syrup and vanilla. Beat until incorporated.
  10. Gradually add the sifted confectioners’ sugar, one cup at a time, beating slowly until incorporated, then increase speed to medium-high until fluffy.
  11. Once cakes are totally cool, place the first layer on a serving plate. Spread about 1 cup of frosting evenly across the top.
  12. Top with the second layer. Apply a very thin layer of frosting all over the cake (the crumb coat). Chill in the fridge for 15 minutes.
  13. Once chilled, frost the entire cake generously with the remaining frosting. Decorate as desired and serve.