Ingredients
2¾cupsall-purpose flour
1tspbaking powder
1tspBaking Soda
¾tspsalt
1tspcinnamonground
½tspnutmegground
½tspgingerground
1¼cupsgranulated sugar
¾cuplight-brown sugarpacked
½cupunsalted buttersoftened
½cupvegetableor canola oil, divided
4largeeggs
2tspvanilla extract
1¾cupspumpkin pureecanned
½cupmilk
12ozcream cheesesoftened
¾cupbuttersoftened, I used 6 Tbsp salted 6 Tbsp unsalted
1 ½tspcinnamonground
½tspvanilla extract
4 ½cupspowdered sugar
Preparation
Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 tablespoons of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process).
Mix in remaining 1¼ tablespoons of vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg.
In a bowl or large liquid measuring cup, whisk together pumpkin with milk.
Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 to 35 minutes.
Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.
Once cool frost cake with cinnamon cream cheese frosting. Store cake in an airtight container in a refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).
