Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs
  • 1 cup (240ml) canned pumpkin puree (unsweetened)
  • ½ cup (120ml) buttermilk or milk
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line with parchment paper.
  2. Sift together flour, baking soda, baking powder, spices, and salt in a bowl.
  3. In another large bowl, beat oil, sugars, eggs, pumpkin, and buttermilk until smooth.
  4. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  5. Divide batter evenly into prepared pans and smooth the tops.
  6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, cool 10 minutes, then transfer to wire racks to cool completely.
  7. Beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
  8. Level the cake layers if needed. Spread frosting between layers, then frost the top and sides of the cake. Decorate as desired.
  9. Slice and serve. Store leftovers in an airtight container in the fridge.