Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. Beat softened butter and granulated sugar together on medium-high speed until pale and fluffy (about 3 minutes).
  4. Add eggs one at a time, beating well after each addition, then stir in pumpkin puree and vanilla extract until smooth.
  5. Gradually add dry ingredients in three parts, alternating with buttermilk, starting and ending with flour. Mix on low speed until just combined.
  6. Divide batter evenly between the three prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Beat softened cream cheese and butter until velvety. Gradually add powdered sugar and vanilla, beating on high for 2 minutes. Add heavy cream if needed for consistency.
  9. Assemble the cake by layering the cooled sponges with the cream cheese frosting.