Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • 3 Large Eggs, room temperature
  • ½ cup Unsalted Butter, melted and cooled
  • ½ cup Vegetable Oil
  • 425g Pumpkin Purée (not pie filling)
  • ½ cup Buttermilk, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (2 sticks) Unsalted Butter, softened for frosting
  • 8 oz Cream Cheese, full fat, softened for frosting
  • 4 cups Powdered Sugar, sifted for frosting
  • 1 teaspoon Vanilla Extract for frosting
  • Pinch of Salt for frosting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans; line bottoms with parchment circles.
  2. Whisk together all dry cake ingredients (flour through cloves) in a large bowl.
  3. In a separate bowl, whisk together the wet ingredients: eggs, melted butter, oil, pumpkin purée, buttermilk, and vanilla until fully combined.
  4. Pour the wet mixture into the dry ingredients. Mix on low speed or by hand only until just combined. Do not overmix.
  5. Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  6. Cool cakes in the tins for 15 minutes before inverting onto a wire rack to cool completely.
  7. To make the frosting, beat the softened butter and cream cheese together until smooth and light (about 3 minutes).
  8. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add vanilla and salt.
  9. Beat frosting on medium-high until light and fluffy, ensuring no lumps remain.
  10. Level the cooled cake layers if necessary. Place the first layer on a serving plate, cover with a generous layer of frosting, and top with the second layer.
  11. Apply a thin 'crumb coat' of frosting over the entire cake and chill for 20 minutes to set.
  12. Finish the cake with the remaining frosting, swirling decoratively.