Three-Layer Pumpkin Spice Cake
I’m a devoted carrot cake baker and lover, but I’m happy to branch out with this cake. And I really love cream cheese frosting; this one is too soft to pipe, but I prefer it less sweet.
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
16 oz homemade cooked pumpkin/squash puree
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
LOCAL INGREDIENTS: squash, eggs, butter
Preheat oven to 350 degrees. Oil and line three 8” cake pans with parchment and oil the parchment.
Whisk together flour, baking soda, baking powder, salt and spices.
Mix pumpkin, sugar, oil and eggs for several minutes using a mixer or by hand. Fold dry mixture in 1/3-cup at a time until just incorporated.
Divide batter evenly among the three pans and bake until a cake tester comes out clean, approximately 25 minutes. (NOTE: The cake forms a bit of a crust, so be sure that doesn’t clean off your tester and leave you with the idea that the cake is done before it truly is.)
CREAM CHEESE FROSTING
16 ounces cream cheese, softened
8 ounces butter, softened
1 pound confectioner’s sugar
1 teaspoon vanilla
1/2 teaspoon salt
Beat ingredients together until smooth. Spread between layers and on top and sides when cake is completely cooled.