Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting

Ingredients

Cake

• 1 1/4 cups (250g) granulated sugar

• 2 1/2 cups (300g) all-purpose flour

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 Tablespoon pumpkin pie spice

• 1 Tablespoon ground cinnamon

• 2 large eggs, at room temperature

• 1 cup (227g) milk

• 1 cup (269g) pumpkin purée, at room temperature

• 1/2 cup (99g) olive oil or coconut oil

• 1 tablespoon (14g) pure vanilla extract

• 3/4 cup (170g) water, lukewarm

Frosting

• 8 tablespoons (113g) unsalted butter, softened

• one 8-ounce package (227g) cream cheese, softened

• 3 1/2 cups (397g) confectioners' sugar

• 1 tablespoon (14g) pure vanilla extract

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F. Grease two 8” round cake pans; line with parchment.

2. Make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

3. In a separate medium-sized bowl, whisk together the eggs, milk, pumpkin, oil, vanilla, and water.

4. Add the wet ingredients to the dry ingredients, stirring to combine. Pour the batter into the cake pans.

5. Bake the Cakes: Bake the cakes for about 35 to 38 minutes, until a toothpick inserted into the center of one comes out clean.

6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Turn them out onto a rack to cool completely.

7. Make the frosting: Using an electric or stand mixer, beat together the butter and cream cheese at medium-low speed until smooth.

8. Gradually add the confectioners' sugar, beating to combine.

9. Beat in the extract, cinnamon, and salt.

10. Assemble the cake: When the layers are completely cool, level their tops (either both layers, or just the bottom layer). You can speed up the cooling process by placing the cakes in the fridge.

11. Place the bottom layer on a serving plate. Frost it, then add the top layer. Frost all over with an offset spatula.

Notes

• If you'd like to bake three 6" layer cakes, multiply the ingredients by 1.25.

• Store any leftover cake, well-wrapped, in the refrigerator for a day or so; freeze for longer storage.