Pumpkin Cake

Ingredients

• 1 cup unsalted butter (room temp)
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cooking oil
• 2 cups pumpkin puree (DO NOT use pumpkin pie filling)
• 4 large eggs (room temp)
• 1 T vanilla extract
• ½ cup milk
• 2 ½ cups unbleached flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 4 tsp. pumpkin spice
• 1 tsp. cinnamon

Frosting

• 8 oz. cream cheese (softened)
• ½ cup unsalted butter (room temp)
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 3 ½ pow sugar

Directions

Cake

• Preheat oven to 350 degrees
• Prepare TWO 8” round cake pans by greasing and flouring sides and lining bottom with parchment paper
• Set aside In stand mixer bowl (or use hand mixer) combine butter and sugars until light and fluffy
• Add oil and beat until combined
• Mix in pumpkin puree
• Add eggs, one at a time, mixing well before adding the next egg
• Add milk and vanilla extract
• Scrape sides and bottom or mixing bowl to ensure all ingredients are evenly combined
• In a separate large bowl combine dry ingredients – flour, baking powder, baking soda, sale, pumpkin spice and cinnamon
• Add a little at a time of the dry ingredients to the wet ingredients until well combined, scraping the bowl to ensure completely mixed
• Divide batter evenly into cake pans and place in preheated oven for bake for 40-45 minutes until toothpick is inserted into the center and comes out clean
• Cool in pans for 10 minutes, then invert place on cooling rack
• While cakes are cooling, prepare frosting

Frosting

• In large bowl combine cream cheese, butter, vanilla and salt and beat until smooth
• Gradually add in powered sugar until completely combined and smooth
• When cakes are completely cooled, place one cake on plate and generously spread frosting
• Place second cake on top and ice Apply remaining frosting around edges and smooth

Keep refrigerated and take out 10 minutes before serving. Enjoy!