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prepare cake pans: preheat oven to 350 degrees f. 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 set on medium speed. add the sugars and mix until smooth. add 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. bake the cake: pour 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 cakes from pans and return to the wire racks until completely cool. assemble the cake: 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 four days. directions for frosting:. blend the cream cheese, pumpkin puree, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. add the sugar and continue to beat until light and creamy -- about 5 more minutes.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter