This Pumpkin Cake with Brown Sugar Frosting Is The Ultimate Thanksgiving Dessert - Vogue.com

1 ½ teaspoons

Freshly grated nutmeg

1 teaspoon fine sea salt

1 tablespoon baking soda

6 large eggs

1 ½ teaspoons pure vanilla extract

24 tablespoons (3 sticks) unsalted butter, cubed and softened

1 ½ cups granulated sugar

1 ½ cups light brown sugar (lightly packed)

Salted Carmel Buttercream

1 ½ cups heavy cream

1 ½ cups granulated sugar

½ cups water

16 tablespoons (2 sticks) unsalted butter, cold and cubed

1 teaspoon fine sea salt

Brown Sugar Frosting

1 cup (lightly packed) light brown sugar

1/2 cup heavy cream

8 tablespoons (1 stick) unsalted butter, cold and cubed

Pinch fine sea salt

Directions

Get prepared

Arrange the oven racks so one is in the top third of the oven and the other is in the bottom third. Preheat the oven to 325°F.

Lightly coat the sides and bottoms of three (8- x 2-inch) cake pans with melted butter. Line the bottoms of the pans with parchment paper and lightly brush the paper with melted butter. Dust the pans with flour, invert, and lightly tap on the bottoms to tap out any excess flour. Set aside.

Make the batter

Combine the pumpkin puree and buttermilk in a medium bowl. Whisk them together and set aside.

In another medium bowl, whisk the flour, cinnamon, cloves, nutmeg, salt, and baking soda together and set aside.

Crack all of the eggs into a small bowl and add the vanilla.

Combine the cubed butter, the granulated sugar, and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula once or twice, until the mixture is light and fluffy. Reduce the speed to medium and add one-third of the eggs and vanilla mixture, beating to completely incorporate the eggs and stopping to scrape down the bowl before adding the rest of the egg mixture in two more additions. Reduce the mixer speed to low, add the dry ingredients, and mix until just incorporated. Take the bowl off the stand, add the pumpkin buttermilk mixture, and fold it in with the spatula, making sure to scrape the very bottom of the bowl.

Bake the cakes

Divide the cake batter evenly among the three prepared cake pans by eyeballing it and use an offset spatula to smooth out the tops.

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