Pumpkin Layer Cake

•  2 3/4 Cups (290g) sifted cake flour⁣⁣⁣ 
• 2 1/2 tsp baking powder⁣⁣⁣ 
• 1 tsp baking soda⁣⁣⁣ 
• 1 tsp salt⁣⁣⁣ 
• 2 tsp ground cinnamon⁣⁣⁣ 
• 1 tsp allspice⁣⁣⁣ 
• 1 tsp nutmeg⁣⁣⁣ 
• 1/2 tsp ground ginger⁣⁣⁣ 
• 1 Cup (226g) unsalted butter, room temp⁣⁣⁣ 
• 3/4 Cup (150g) packed brown sugar⁣⁣⁣ 
• 1 Cup (200g) white granulated sugar⁣⁣⁣ 
• 3 large eggs, room temp 
• 2 tsp pure vanilla extract⁣⁣⁣ 
• 1 1/2 Cups (378g, 12 oz) canned pumpkin puree⁣⁣⁣ 
• 1 Cup (240ml) buttermilk, room temperature⁣⁣⁣ 

1. ⁣⁣⁣ Preheat oven to 350ºF/177ºC. Grease and line three 6-inch or two 8-inch or 9-inch cake pans.
2.  In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, salt, and spices. 
3. ⁣Set aside.⁣⁣ 
4. In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for 2 minutes. 
5. Add in the sugars and continue to mix on high for another 2 minutes, scraping down the bowl and paddle as needed.
6.  Add the eggs one at a time, then add the pumpkin and vanilla and mix for 1 minute on medium-high. ⁣⁣⁣ 
7. With the mixer on low speed, add in the dry ingredients and mix until just combined. 
8. Add the buttermilk and mix until incorporated. ⁣⁣ 
9. Divide the batter evenly between the cake pans and bake for 35-40 minutes.⁣⁣