- 2 sticks unsalted butter, room temperature, plus more for pans and parchment
- 2 3/4 cups all-purpose flour, plus more for parchment
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 cups packed light-brown sugar
- 3 large eggs
- 1 1/2 cups solid-pack pumpkin (not pie filling)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon grated peeled fresh ginger
- 1/2 cup buttermilk
- <u>Goat Cheese Frosting</u>
- <u>Quince-Ginger Compote</u> (optional)
- Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
- Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
- Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.
Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.