We serve this seasonal cake from October through December, but it’s so good that people ask for it all year-round. I especially love it with the “Sassy” Cinnamon variation on the Vanilla Icing (page 136), though Cream Cheese Icing (page 144) and the Cinnamon variation on the Cream Cheese Icing (page 144) are good matches as well. Pumpkin Cake or cupcakes are a great dessert to contribute to Thanksgiving dinner, and are often a welcome variation to all the pies.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes

　　3 1/4 cups all-purpose flour

　　1 1/2 teaspoons baking soda

　　1 1/2 teaspoons ground cinnamon

　　1/2 teaspoon salt

　　12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

　　2 cups packed light brown sugar

　　3 large eggs, at room temperature

　　2 teaspoons pure vanilla extract

　　2 cups pumpkin puree

　　1 1/2 cups buttermilk

　　

Step 1

Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray and set aside.

　　

Step 2

Sift the flour, baking soda, cinnamon, and salt into a mixing bowl and set aside.

　　

Step 3

Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.

　　

Step 4

Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the butter and sugar are well mixed.

　　

Step 5

Add the eggs, one at a time, mixing thoroughly after each addition. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.

　　

Step 6

Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the vanilla, pumpkin, and buttermilk, and mix until combined, about 30 seconds.

　　

Step 7

Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.

　　

Step 8

Pour the batter evenly into the prepared pans. The batter should come about halfway up the sides of the pans.

　　

Step 9

Bake for 40 to 45 minutes, rotating the pans once halfway through.

　　

Step 10

When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up onto a wire rack to bring them to room temperature.

　　

Step 11

Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 3 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

　　Sweet Chic