Pumpkin Bundt Cake

Directions

1. Set your oven to 350°F.
2. Grease and flour two large bundt pans.
3. In a small bowl, combine buttermilk and sour cream; set aside.
4. Sift together flour, cinnamon, ginger, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Whisk to blend.
5. In a stand mixer with paddle attachment, cream the unsalted butter and dark brown sugar on medium speed for about 4 minutes.
6. Add eggs one at a time, mixing well after each addition.
7. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Mix just until combined; do not overmix.
8. Mix in the pumpkin puree, scraping the bowl to ensure it's fully incorporated.
9. Divide batter between the prepared pans. Bake for about 60 minutes, or until a skewer inserted in the center comes out clean.
10. Let cakes rest in pans for 20 minutes, then turn out onto a wire rack to cool completely.
11. For the cream cheese filling: beat softened cream cheese until smooth. Add vanilla and powdered sugar; mix until well combined and smooth.
12. For the orange buttercream: beat salted butter until light and fluffy. Add vanilla, then gradually add confectioners' sugar. Add milk a few tablespoons at a time until desired consistency. Stir in orange food coloring.
13. Trim the bottoms off both cakes so they are flat.
14. Pipe or spread cream cheese filling onto the bottom of one cake, then sandwich with the other cake.
15. If needed, carve the outside of the cake with a knife to shape it like a pumpkin.
16. Cover the entire cake with orange buttercream. Refrigerate to firm up for sculpting.
17. Use a knife to create ridges in the buttercream. Apply a second layer of darker buttercream to add dimension.
18. Smooth the buttercream using a flexible tool (like a half-circle cut from a yogurt cup) that won't gouge the frosting.
19. For final smoothing, chill the cake in the freezer, then use the back of a spoon dipped in hot water.
20. For the stem: mix unsalted butter and confectioners' sugar until clay-like. Add green food coloring. Shape into a stem. Use a piping bag with brown food coloring to add natural texture.
21. Place the stem on top of the pumpkin.