Pumpkin is one of my favorite ingredients, especially during the fall months. This is a great cake for friends with October/November birthdays (like me!)
It’s also a nice alternative to pumpkin pie at Thanksgiving.
Feel free to substitute whole wheat or white wheat flour for the all-purpose.
Pumpkin Cake:
3/4 cup (6 oz.) unsalted butter; more for the pans
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon table salt
1 1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
1 1/2 cups pumpkin puree
2 large eggs
1/3 cup buttermilk
Cream Cheese Frosting:
2 sticks unsalted butter, softened
4 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces, softened
1 1/2 teaspoons vanilla extract
Pinch salt