Spiced Pumpkin Cake

Spiced Pumpkin Cake

Serves 12

Ingredients

• 1½ cups (3 sticks) unsalted butter, softened, plus more for pan
• 2 cups cake flour, plus more for pan
• 2 tsp. baking powder
• 1 tsp. ground ginger
• ¾ tsp. kosher salt
• ½ tsp. ground cinnamon
• ½ tsp. ground cloves
• ½ tsp. ground mace
• 1½ cups packed light brown sugar
• 2 eggs
• ¾ cup canned pumpkin purée, preferably Libby's
• ¼ cup milk
• 2 tsp. vanilla extract
• 4 cups confectioners' sugar, sifted

Instructions

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 ½ 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 ⅓ 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.

Source: saveur