Most Amazing Chocolate Cake?) that have turned out and I'm getting a little bold and sassy. Two-layer cakes seem kinda wimpy. Go three layers or go home.
Penzey's Vietnamese Cinnamon. We can't be parted for long.
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 cup dark brown sugar, packed
1 1/3 cups granulated sugar
3/4 cup butter, softened
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Cinnamon Cream Cheese Frosting
Two 8-ounce packages cream cheese, softened
1/2 cup butter, softened
1 teaspoon heavy cream
4 cups powdered sugar
1 teaspoon vanilla extract
cinnamon to taste
- Preheat oven to 3590 degrees F. Grease and flour 3 round 9" cake pans. Line bottoms with parchment rounds. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
- In a large bowl, cram together butter and sugars.
- Beat in egg, one at a time. Fold in vanilla. Alternately add dry and wet ingredients. Fold in pure pumpkin. Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes or until toothpick inserted in the center comes out with a few crumbs. Do not overbake. Let cool for 5 minutes then overturn onto plates lined with wax paper. Let cool completely before frosting and assembling.
- Frosting: Cream together cream cheese, butter and heavy cream. Mix in powdered sugar, a cup at a time, beating until smooth and creamy. Add vanilla and cinnamon to taste, mixing completely. Frost and assemble cake layers.