Four-Layer Pumpkin Cake With Orange-Cream Cheese Frosting
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Cake
- nonstick vegetable cooking spray
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Chinese five spice powder
- 1⁄2 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- 2 cups packed golden brown sugar
- 3 large eggs, room temperature
- 1 (15 ounce) can pumpkin puree
- 1⁄3 cup whole milk
-
Frosting
- 1 cup unsalted butter, room temperature
- 2 (8 ounce) packages cream cheese, room temperature
- 1 tablespoon finely grated orange peel
- 2 cups powdered sugar, sifted
- chopped walnuts or walnut halves, toasted
directions
-
For cake:
- Position rack in bottom third of oven; preheat to 350°F
- Spray two 9-inch cake pans with nonstick spray. Line bottoms with parchment; spray parchment.
- Whisk flour and next 4 ingredients in large bowl.
- Using electric mixer, beat butter in another large bowl until smooth.
- Beat in brown sugar.
- Add eggs 1 at a time, beating to blend between additions.
- Beat in pumpkin.
- Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions.
- Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool in pans on rack 15 minutes.
- Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment and cool completely.
- DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
-
For frosting:
- Using electric mixer, beat butter in large bowl until smooth.
- Add cream cheese and orange peel; beat until smooth.
- Add powdered sugar and beat on low speed until smooth.
- Trim rounded tops from cakes.
- Using long serrated knife, cut each cake horizontally in half.
- Place 1 cake layer, cut side up, on large platter.
- Spoon 2/3 cup frosting atop cake in dollops; spread to edges.
- Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down.
- Spread remaining frosting over top and sides of cake (layer will be thin).
- DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
- Decorate cake with walnuts and serve.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>