Ingredients:

  • 425g pumpkin puree
  • 1 cup neutral oil
  • 120g full-fat sour cream
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 2 cups all-purpose flour
  • 0.5 tsp sea salt
  • 16 oz full-fat cream cheese
  • 0.5 cup unsalted butter
  • 3.5 cups powdered sugar
  • 1 tbsp pure vanilla paste
  • 0.25 tsp salt

Instructions:

  1. Heat the oven. Set your oven to 175°C (350°F).
  2. Combine the liquids. Whisk 425g pumpkin puree, 1 cup neutral oil, 120g sour cream, and 4 large eggs. Mix until the color is a uniform, vibrant orange.
  3. Incorporate the sugars. Whisk in 1 cup granulated sugar and 1 cup packed light brown sugar.
  4. Sift the spices. Add 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp ginger, 0.5 tsp nutmeg, and 0.25 tsp cloves. Whisk until the aroma becomes intense.
  5. Fold the flour. Gently stir in 2 cups all purpose flour and 0.5 tsp sea salt. Stop as soon as the last white streak disappears.
  6. Bake the sponge. Pour into a greased pan and bake for 35 minutes. Wait until a toothpick comes out with only a few moist crumbs.
  7. Cool completely. The cake must be stone cold before frosting.
  8. Cream the base. Beat 16 oz cream cheese and 0.5 cup butter until silky and pale.
  9. Whip the frosting. Add 3.5 cups powdered sugar, 1 tbsp vanilla paste, and 0.25 tsp salt. Whip until it looks like a soft, fluffy cloud.
  10. Final assembly. Slather the frosting over the cake in thick, wavy motions.