Ingredients:

  • 375g all-purpose flour
  • 10g baking powder
  • 5g baking soda
  • 3g kosher salt
  • 15g pumpkin pie spice
  • 113g unsalted butter, melted
  • 120ml vegetable oil
  • 200g granulated sugar
  • 200g dark brown sugar, packed
  • 4 large eggs, room temperature
  • 425g pumpkin puree
  • 10ml vanilla extract
  • 450g full-fat cream cheese, cold
  • 225g unsalted butter, slightly softened
  • 600g powdered sugar, sifted
  • 30ml heavy cream, cold
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a small bowl, stir the 15g pumpkin pie spice into the 113g melted butter and let bloom for 5 minutes to release fat-soluble aromatics.
  3. In a large mixing bowl, whisk together the vegetable oil, spiced butter, granulated sugar, and dark brown sugar until fully combined.
  4. Add eggs one at a time to the sugar mixture, whisking vigorously after each addition. Incorporate the pumpkin puree and vanilla extract until the mixture is emulsified and smooth.
  5. Sift the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until no flour streaks remain.
  6. Divide the batter evenly between the three prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. To make the frosting: Beat the cold cream cheese and softened butter together until smooth. Gradually add powdered sugar, followed by heavy cream and salt, whipping until fluffy and stabilized.
  9. Stack the cooled cake layers with frosting between each, then cover the top and sides with the remaining cream cheese frosting.