Pumpkin Spice Cake
Author: 
 
Makes two 9-inch round layers or 36-38 cupcakes (bake for approximately 18 minutes)
Ingredients
  • 2½ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 cups sugar
  • 1¼ cups cooking oil
  • 1 cup solid pack pumpkin
  • 4 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • FROSTING:
  • 1½ cups butter - room temperature
  • ½ cup shortening
  • ¾ cup brown sugar
  • 2 teaspoons vanilla
  • 6-7 cups powdered sugar
  • Cream or milk (if needed)
Instructions
  1. CAKE: Heat oven to 350 F. Place rounds of parchment in two 9-inch round cake pans. Spray sides and parchment lightly with baking spray (like Baker's Joy). Or grease and flour the pans and place a parchment round in the bottom of each.
  2. Sift together the flour, baking powder, baking soda, cinnamon, salt, ginger, cloves, nutmeg, and allspice. Set aside.
  3. In a large bowl, beat the sugar, oil, and pumpkin well.
  4. Add eggs one at a time, beating thoroughly and scraping the side of the bowl with each addition.
  5. Combine buttermilk and vanilla.
  6. Add half of the flour mixture to the bowl and mix until incorporated. Add half of the buttermilk mixture and mix until incorporated. Scrape the sides of the bowl and repeat. Mix just until the batter is smooth.
  7. Divide evenly between prepared pans. Bake for approximately 25 minutes, or until a toothpick comes out cleanly when inserted in the middle of one cake. Don't overbake or cake will be dry.
  8. Cool for a few minutes on rack, then turn out of pans to cool completely.
  9. FROSTING:
  10. In a large bowl, beat the butter and shortening together until smooth. Add brown sugar and vanilla and beat for 2 minutes.
  11. Slowly add powdered sugar until desired consistency, scraping the sides of the bowl often. Beat 2-3 minutes. To achieve a good spreading consistency, add a little cream or milk if too thick, or if mixture is too soft, add a little more powdered sugar. This frosting needs to be soft and easy to spread, because the cake is very light.
  12. Place one cake on serving plate and cover the top with a generous amount of frosting. Place second cake on top (flattest side up) and press gently to level it. Cover entire cake with remaining frosting.
  13. Decorate if desired with finely chopped nuts, sprinkles, or holiday candies.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7796