Dan's Pumpkin Layer Cake
Dan: 
 
Ingredients
  • 6 oz unsalted butter, softened
  • 425 grams sugar- 2 cups plus 2 tablespoons
  • 275 grams Cake flour- 2⅓ cups
  • 65 grams Ap flour- ½ cup
  • 1 teaspoon baking soda
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • 2½ teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 8 ounces solid pumpkin pack
  • 6 ounces buttermilk, at room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 ounces vegetable oil
Instructions
  1. Preheat your oven to 350* F
  2. Grease 3 8" round pans and line with parchment if desired
  3. Combine all dry ingredients in mixer bowl and whisk to combine
  4. Combine all wet ingredients in a measuring cup and whisk smooth, set aside
  5. With your mixer on low, drop chunks of butter into the dry ingredients and allow to mix until the mixture is crumbly and no visible butter remains
  6. Add ¼ liquid to dry ingredients, blend on low and then beat on medium-high speed for 2 minutes
  7. Add ½ remaining wet ingredients, combine on low then add remaining wet ingredients. Mix until smooth. Give the bowl and beater one final scrape
  8. Finally, mix on stir speed for 2 minutes
  9. Divide the batter between the 3 prepared pans and bake for 30-35 minutes, until the cakes spring back when pressed and a toothpick inserted into the center of the cakes comes out with a few moist crumbs
  10. Cool completely before frosting
Recipe by Baking With Dan at https://www.bakingwithdan.com/dans-pumpkin-layer-cake/