Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour, sifted
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda (Bicarbonate)
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened (1 stick)
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 3 Large Eggs, room temp
  • ½ cup Vegetable Oil (neutral)
  • 1 ¾ cups Canned Pumpkin Purée (NOT pie filling)
  • ½ cup Buttermilk, room temp
  • ½ cup Unsalted Butter, softened (for frosting)
  • 8 oz Cream Cheese (full fat, softened)
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake tins, then line the bases with parchment paper circles.
  2. In a large bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In the bowl of your stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Pour in the vegetable oil and mix briefly until just combined.
  5. Add the pumpkin purée and mix on low speed until the batter is smooth. Scrape down the sides of the bowl.
  6. Reduce the mixer speed to low. Add one-third of the dry ingredient mixture, followed by half of the buttermilk. Repeat this process, ending with the final third of the dry mix.
  7. Mix only until just combined. Do not overmix, as this develops gluten and results in a tough cake.
  8. Divide the batter evenly between the two prepared cake tins.
  9. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cakes cool in the tins for 10 minutes, then invert them onto a wire rack to finish cooling completely. Crucially, do not frost warm cakes.
  11. For the frosting, beat the softened cream cheese and butter together until the mixture is completely smooth and lump-free (about 2-3 minutes).
  12. Gradually add the sifted powdered sugar, one cup at a time, mixing slowly at first, then increasing speed once combined.
  13. Add the vanilla extract and a pinch of salt. Beat on medium-high until light and fluffy. Adjust consistency if needed.
  14. If necessary, use a serrated knife to level the tops of the cooled cakes.
  15. Place the first cake layer on your serving plate. Spread a generous layer of frosting. Place the second layer on top. Apply a thin “crumb coat” of frosting and chill for 15 minutes.
  16. Apply the remaining frosting to finish the top and sides of the cake. Decorate as desired.