Even if You Don't Like Pumpkin You'll Like this Pumpkin Cake

My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper! Recipe: https://sugarspunrun.com/pumpkin-laye... Ingredients Pumpkin Cake 1 cup butter 2 sticks, softened to room temperature (226g) 1 cup sugar (200g) ½ cup brown sugar (100g) ½ cup canola oil vegetable oil would also work (120ml) 2 cups pumpkin puree* (488g) 4 large eggs 1 Tablespoon vanilla extract ¼ cup milk (60ml) 2 ½ cups flour (310g) 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 teaspoons pumpkin spice 1 teaspoon cinnamon Cream Cheese Frosting 8 oz cream cheese softened (225g) ½ cup unsalted butter softened (113g) 3 ½ cups powdered sugar (315g) 1 vanilla bean or 1 tsp vanilla extract 1/8 teaspoon salt Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx 2 8” round cake pans (Affiliate Link): https://amzn.to/2NFn9q5 Cake leveler (Affiliate Link): https://amzn.to/3DFuz8v Instructions 00:00 Introduction 00:14 Preheat oven to 350F (175C) and prepare 2 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside. 00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy. 01:06 Add oil and beat to combine. 01:15 Stir in pumpkin. 01:49 Add eggs, stirring well after each addition, and then add vanilla extract. 02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined. 03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon). 03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter. 04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean. 05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting. Cream Cheese Frosting** 06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese. 06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined. 06:51 Gradually add powdered sugar to mixture until well-combined. 07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake. Notes *This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling" **This cake was frosted in a "semi-naked" style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/