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.
Thoroughly beat in one egg at a time before adding the next to prevent the batter from curdling.
Dividing the batter equally between the prepared pans ensures the cakes bake evenly in the oven.
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.