Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting Recipe

Prepare cake pans. Preheat oven to 350°. Lightly coat three 8 inch cake pans with softened butter. Cut three 8 inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside. Make the batter: Cream butter until smooth in a large bowl with an electric mixer on medium speed. Add the sugars and mix until smooth. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin puree, buttermilk and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth. Pour the batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean-35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove the cakes from the pans and return to the wire racks until completely cool. Frosting: Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using and electric mixer set a medium speed until smooth. Add the sugar and continue to beat until light and creamy--about 5 more minutes. Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to 4 days.