Pumpkin Cake with Cream Cheese Frosting

Jaclyn

CAKE

3 c. AP Flour

1 ½ tsp. baking soda

½ tsp. salt

¾ c. unsalted butter, softened

2 c. granulated sugar

3 large eggs, room temp

1 T. vanilla extract

1 (15 oz) can pumpkin

¼ c. vegetable oil

1 c. buttermilk

1 ½ T pumpkin spice

FROSTING

8 oz. cream cheese, softened

½ c. butter, softened

2 tsp. vanilla extract

4 c. powdered sugar

1. Preheat oven to 300 F. Grease 3, 8 in. round cake pans. Set aside.

2. In a medium bowl, mix flour, baking soda, and salt. Set aside.

3. In a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk. Lastly stir in the pumpkin spice.

4. Divide batter evenly into prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes to keep the cake moist by immediately stopping the baking.

5. For the frosting: In a large bowl, cream butter, cream cheese, and vanilla until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

6. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

7. Apply one final thick and even layer around the outside of the cake. Store int he fridge until ready to serve.

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