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Ingredients

1/2 cup (113 grams) unsalted butter, room temperature

1 1/4 cups (270 grams) light brown sugar

2 large eggs

1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)

1 teaspoon pure vanilla extract

2 cups (200 grams) sifted cake flour

1/4 teaspoon baking powder

1 teaspoon (5 grams) baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup (120 ml) buttermilk, room temperature

1/4 cup (56 grams) unsalted butter, room temperature

2 tablespoons pure maple syrup (preferably Grade A dark amber)

3 - 3 1/2 cups (345-410 grams) confectioners' (powdered or icing) sugar, sifted

Description

This Pumpkin Spice Cake Consists Of Two Moist Layers Of Buttery Spice Cake That Are Filled And Frosted With A Wonderful Maple-flavored Cream Cheese Frosting.

Joy Of Baking