Pumpkin Cake with Chai Cream Cheese Frosting

Preheat your oven to 350 F. Grease and line three 6” round cake pans.

In an electric mixer fitted with the paddle attachment, beat the butter, oil, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. Make sure to occasionally scrape down the sides of the bowl.

Add the egg and vanilla, and continue beating on medium for another 2 minutes.

Reduce speed to low, and gradually add the buttermilk and pumpkin puree, then increase the speed and continue beating until smooth and combined. If your buttermilk is cold, make sure to give it a quick zap in the microwave to bring it to room temperature.

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and all the spices together until combined.

Add all of the flour at once into your mixer and mix on the lowest speed possible until the flour is just combined. You could alternatively fold the flour in by hand. Do not overmix.

Divide the batter between the cake pans and bake for 30-33 minutes, or until the cake is set.

Let the cake rounds cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In the bowl of your mixer, beat the butter and cream cheese together until they are well combined.

Add the powdered sugar, vanilla, and spices. Start beating on very low speed to combine everything. Once you’re confident that powdered sugar won’t go flying everywhere, increase the speed to medium high and beat for 3-4 minutes.

To assemble the cake, spread an even layer of frosting on top of one layer. Stack another layer on top, and repeat. Place the last layer on top, and then spread a thin layer of frosting around the entire cake. You can leave the cake semi-naked with a thin layer of frosting, or add more if desired. Garnish with fresh figs.

Make sure to store leftover cake tightly wrapped in the fridge. This cake also tastes amazing chilled!