Ingredients

The following ingredients have 2 Servings
  • 1 cup butter (2 sticks, softened to room temperature)
  • ½ cup canola oil (vegetable oil would also work)
  • 1 cup sugar
  • ½ cup brown sugar
  • 4 eggs
  • 1 Tbsp vanilla extract
  • 2 cups pumpkin puree*
  • ¼ cup milk
  • 2 ½ cups flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tsp pumpkin spice
  • 1 tsp cinnamon
  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla bean or 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 Tbsp heavy cream

Instruction

  • Preheat oven to 350F and prepare (2) 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
  • 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.
  • Add oil and beat to combine.
  • Stir in pumpkin.
  • Add eggs, stirring well after each addition, and then add vanilla extract.
  • Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
  • In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
  • 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.
  • Divide batter evenly into prepared cake pans and bake on 350F 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.
  • Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.