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RECIPE: Pumpkin Layer Cake & Easy Variations

This recipe, from blogger Jaclyn at Cooking Classy, reminded us to substitute pumpkin for carrot cake during “pumpkin season.” When baking, we tend to focus too much on family favorites and not enough on new seasonal recipes.

For this recipe, Jaclyn takes a carrot cake approach to pumpkin cake, adding a seasonal cinnamon accent to carrot cake’s traditional cream cheese frosting. She adds a third cake layer to make the cake more impressive.

If you love raisins and nuts in a carrot cake, you can add them here, too, either in the batter or in or atop the filling between the layers (for the filling, plan for 1/2 cup of each). You can also add pieces of crystallized ginger in the frosting for a spicy crunch.

An entertaining idea: Make the cake for a cider party, serving fresh cider and mulled cider with brandy and rum.

Prep time is 40 minutes, Cook Time: 35 minutes, Total Time: 3 hours

Find more delicious recipes at CookingClassy.com.

RECIPE: PUMPKIN LAYER CAKE WITH CREAM CHEESE
FROSTING

Ingredients For 16 Servings

  • 2-3/4 cups (390g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1-1/4 cups (270g) granulated sugar
  • 3/4 cup (172g) packed light-brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable or canola oil, divided
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cup (424g/15 oz) canned pumpkin purée
  • 1/2 cup milk
  •    
    pumpkin-cake-with-cinnamon-cream-cheese-frosting-cookingclassy-230

    Carrot Cake With Chopped Pecans

    TOP PHOTO: Serve pumpkin pie at a cider party, with regular and mulled cider. Photo courtesy CookingClassy.com. BOTTOM PHOTO: You can garnish the sides of the cake with chopped pecans or walnuts, as shown in this carrot cake from AllenBrothers.com.

     
    For The Frosting

  • 12 ounces cream cheese, softened
  • 3/4 cup butter, softened (Jaclyn used 6 tablespoons salted and 6 tablespoons unsalted butter)
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 4-1/2 to 5 cups powdered sugar
  • Optional inclusions: chopped pecans or walnut, crystallized ginger, raisins or dried cranberries or cherries
  •  
    Optional Garnishes

  • Chopped pecans or walnuts
  • Candy/marzipan pumpkins, acorns or leaves; pomegranate arils
  •  

    Pumpkin Layer Cake

    carrot-cake-meringues-caviarrusse-230

    TOP PHOTO: This pumpkin layer cake adds
    raspberries for a festive effect. You can
    instead add dried cherries, cranberries or
    raisins, pomegranate arils, chopped
    crystallized ginger, or a combination.
    BOTTOM PHOTO: Food fun in the form of a
    deconstructed layer cake, with streusel
    crumble topped with ice cream, and
    decorated with meringue cookies and a
    ribbon of pumpkin pie filling (you can
    substitute caramel sauce). Photo courtesy
    Caviar Russe | NYC.

     

    Preparation

    1. PREHEAT the oven to 350°F. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and set the pans aside.

    2. WHISK together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a mixing bowl. Whisking for 20 seconds and set aside.

    3. USE the bowl of an electric stand mixer fitted with the paddle attachment, and whip together the butter, granulated sugar, brown sugar and 3 tablespoons of the vegetable oil, until pale and fluffy. Occasionally scrape down the sides and bottom of the bowl, throughout the mixing process. Mix in the remaining 1/4 cup + 1 tablespoon vegetable oil. Blend in the eggs one at a time, adding the vanilla with the last egg.

    4. WHISK together the pumpkin and milk in a bowl or large liquid measuring cup. Working in three separate batches, beginning and ending with the flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.

    5. DIVIDE the batter among the three prepared cake pans and smooth the tops with a spatula. Bake until a toothpick inserted into the center of cake comes out clean, about 30-35 minutes. Cool the layers in the pans for 15 minutes, then run a knife around edge to loosen. Invert the layers onto wire racks to cool completely.

    6. PREPARE the frosting while the cake cools. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the cream cheese and butter until smooth and fluffy. Add the cinnamon, vanilla and powdered sugar and mix on low speed until combined. Then increase the speed to medium and whip until pale and fluffy.

    7. FILL the cake layers with frosting and then frost the top and sides. If you prefer the look of the three-tiered cake with raspberries, at the top of this section, you can save a bit of time with an unfrosted top and sides. If the frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake.

    8. STORE the cake in an airtight container such as a cake carrier, in the refrigerator; chill for 20 minutes or as long as you want to store the cake. Let it rest at room temperature to eliminate the chill before serving. Chilling the cake firms the frosting and allows for cleaner slices.

     
      




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