1Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
2For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don't worry!
3In a separate bowl, sift flour, salt, and all spices together
4Alternating with the addition of the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
5Bake for about 24 minutes.
6While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer.
I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.