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Triple-Layer Pumpkin Cakes

www.teatimemagazine.com
  • minutes
  • Serves

INGREDIENTS

1/2 cup

salted butter, softened

1 1/4 cups

firmly packed light brown sugar

2

large eggs

1 cup

canned pumpkin purée

1 1/2 tsp

vanilla extract

2 cups

sifted cake flour, such as Swans Down

1 tsp

ground cinnamon

1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1/2 tsp

ground ginger

1/4 tsp

ground nutmeg

1/2 cup

whole buttermilk

1

recipe Orange–Cream Cheese Frosting (recipe follows)