Ingredients:

  • 2 1/2 cups (315 g) All-Purpose Flour, sifted
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (220 g) Light Brown Sugar, packed
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 3/4 cups (425 g) Pumpkin Puree (not pie filling)
  • 1 cup (240 ml) Vegetable Oil or Canola Oil
  • 4 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • 1/2 cup (115 g) Unsalted Butter, softened
  • 12 oz (340 g) Full-Fat Cream Cheese, chilled
  • 4 cups (450 g) Confectioners' Sugar, sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1/4 tsp Salt (for frosting)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and line the bottoms of three 8-inch cake tins with parchment paper.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, and all spices until completely combined and lump-free.
  3. In a separate medium bowl, whisk together the pumpkin purée, oil, eggs, and 1 Tbsp vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand with a spatula just until the mixture is uniform. Do not overmix.
  5. Divide the batter evenly among the three prepared tins. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  6. Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack. Allow the cakes to cool completely (at least 60 minutes) before frosting.
  7. To make the frosting: Beat the softened butter in a stand mixer until light and fluffy. Add the chilled cream cheese and beat until just smooth; stop immediately to prevent thinning.
  8. Gradually add the sifted confectioners' sugar, 1 tsp vanilla, and 1/4 tsp salt. Beat on low until combined, then increase speed to medium-high and beat for 1–2 minutes until the frosting is thick.
  9. If necessary, level the cake layers by slicing off any domes. Place the first layer on your serving plate, spread with about 1/2 cup of frosting, and top with the second layer.
  10. Repeat with the third layer. Apply a thin layer of frosting over the entire outside of the cake (the crumb coat) and chill in the refrigerator for 20 minutes to set.
  11. Apply the remaining frosting smoothly to the top and sides of the chilled cake for the final coat. Garnish as desired and serve.