Ingredients:

  • 3 cups (375g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • 1 tsp (5g) Baking soda
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Ground ginger
  • ½ tsp (1g) Ground nutmeg
  • ½ tsp (1g) Ground cloves
  • 1 tsp (6g) Salt
  • 4 large (200g) Eggs
  • 1 cup (240ml) Pumpkin puree
  • ½ cup (115g) Unsalted butter, melted and cooled
  • ½ cup (120ml) Vegetable oil
  • 1 cup (240ml) Buttermilk
  • 2 tsp (10ml) Vanilla extract
  • 1 lb (450g) Full-fat cream cheese, chilled
  • 1 cup (225g) Unsalted butter, softened
  • 5 cups (600g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla extract
  • ¼ tsp (1.5g) Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease three 8-inch pans and line the bottoms with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all four spices.
  3. In a separate bowl, beat the eggs until light. Slowly whisk in the pumpkin puree, melted butter, oil, buttermilk, and vanilla until the mixture is smooth and uniform.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until no streaks of flour remain—do not overmix, or the cake will become tough.