When it comes to desserts this time of year, anything with pumpkin is always a hit, and this cake hits the mark...especially when iced with this Chai-Spiced Italian Buttercream.
Preheat oven to 350°. Coat insides of two 8×2-inch round cake pans with nonstick spray. Line bottoms with parchment paper; coat paper with nonstick spray.
Sift together flour, cinnamon, baking soda, baking powder, and salt in a bowl.
Beat together pumpkin, granulated and brown sugars, oil, and vanilla in a bowl with a hand mixer on medium speed until combined. Beat in eggs, one at a time, until incorporated.
Alternately add flour mixture and ½ cup hot water to sugar mixture, starting and ending with the flour mixture, beating after each addition until incorporated.
Divide batter between prepared pans; smooth tops with a spatula. Bake cakes until a toothpick inserted into centers comes out clean, 28–30 minutes. Let cakes rest in the pans on a rack for 10 minutes, then turn out onto a wire rack to cool completely.
Per serving with frosting
% Daily Value*
Total Fat 31g 47%
Saturated Fat 16g 80%
Cholesterol 83mg 27%
Sodium 218mg 9%
Carbs 47g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.