PUMPKIN CAKE WITH MAPLE–CREAM CHEESE FROSTING

FOR THE CAKE:
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
FOR THE FROSTING:
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F (175C). Butter two 8-by-2-inch cake pans, line them with parchment circles, butter the parchment, and coat the pan with flour. Tap out the excess.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Divide the batter equally between the pans. Rap the filled pans once on the counter to release any air bubbles.

Bake the cakes until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool the pans on racks for 10 minutes. Invert the cakes onto racks and remove the parchment paper. Cool completely.

TO MAKE THE FROSTING:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Servings: 8
Adapted from source: David Leite