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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From Saveur. Ingredients:
1 1/2 cups unsalted butter, softened, plus more for pan |
2 cups cake flour, plus more for pan |
2 teaspoons baking powder |
1 teaspoon ground ginger |
3/4 teaspoon kosher salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground mace |
1 1/2 cups packed light brown sugar |
2 eggs |
3/4 cup canned pumpkin puree |
1/4 cup milk |
2 teaspoons vanilla extract |
4 cups confectioners' sugar, sifted |
Directions:
1. Heat oven to 375°. Grease and flour two 8 round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace; set aside. In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup butter and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
2. In the bowl of a stand mixer, beat remaining butter and vanilla on medium speed until smooth. Add confectioners' sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.
3. Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.
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