Cake Ingredients
6 tablespoons (3/4 stick) unsalted butter, room temperature (or butter substitute)
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil (I used avocado oil)
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk (or milk substitute)
3 cups of your favorite GF flour blend
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
¼ teaspoon ground ginger
Directions:
- Using electric mixer, beat butter and both sugars until blended. Gradually beat in oil , then eggs, then pumpkin and milk.
- Combine dry ingredients in a separate bowl and then add them slowly while continuously beating until well blended. Occasionally scrape down sides of bowl. Beat for 2 minutes.
- Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F.
- Line 2 baking sheets with parchment paper.
- Using small ice-cream scoop, spoon batter onto baking sheet to form cakes (Slightly flatten top of batter with spatula dipped in water (my wet fingers worked the best.)
- Bake cakes until tester inserted into centers comes out clean, about 15-20 minutes. (rotating sheets halfway through baking.) Repeat as needed until all batter is used.
- Transfer to a cooling rack and once they are completely cool, spoon filling on flat side of 1 cake and top with another cake.
FILLING
1 cup unsalted butter, softened
4-5 cups powdered sugar
2 teaspoon vanilla extract
pinch of salt
1/4 cup milk, heavy cream, half and half, or water
- Place softened butter in a stand mixer and use the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add milk until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.