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1
Preheat the oven to 350 F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray and set aside.
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2
Sift the flour, baking soda, cinnamon, and salt into a mixing bowl and set aside.
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3
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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4
Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute.
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5
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the butter and sugar are well mixed.
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6
Add the eggs, one at a time, mixing thoroughly after each addition.
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7
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.
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8
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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9
Add the vanilla, pumpkin, and buttermilk, and mix until combined, about 30 seconds.
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10
Add the remaining flour and mix until combined, about 15 seconds.
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11
Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
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12
Pour the batter evenly into the prepared pans.
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13
The batter should come about halfway up the sides of the pans.
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14
Bake for 40 to 45 minutes, rotating the pans once halfway through.
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15
When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans.
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16
(You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.)
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17
Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up onto a wire rack to bring them to room temperature.
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18
Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14).
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19
Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 3 days before icing and serving, or frozen for up to 2 weeks.
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20
(Trim the layers flat before freezing them.
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21
Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)
