Spiced Pumpkin Layer Cake With Cream Cheese Frosting
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Granulated Sugar2 tsps
Baking Soda2 tsps
Ground Cinnamon1 tsp
Sea Salt (kosher or)1 tsp
Nutmeg (freshly grated)1 tsp
Ground Cloves3 large
Egg (beaten)1 cup
Canola1 tsp
Pure Vanilla Extract1 cup
Currants (dried)1.5 cups
Sugar (confectioners', sifted)Directions:
1
Position a rack in the center of the oven and preheat to 350°F
2
Butter two 9-inch diameter cake pans with 1 1/2-inch sides
3
Line the bottom of each pan with a circle of parchment paper
4
Butter the parchment paper
5
Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour
6
Set aside
7
To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves
8
In a medium bowl, combine the eggs, oil, and vanilla
9
In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants
10
Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined
11
Add the pumpkin mixture and stir just until combined
12
Divide the batter between the prepared pans, spreading it evenly
13
Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean
14
Transfer to wire racks and let cool in the pans for 15 minutes
15
Run a table knife around the edge of the pans to loosen the cakes
16
Invert the cakes onto the racks and peel off the parchment paper
17
Let cool completely before frosting the cakes
18
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth
19
Add the butter and beat for about 2 minutes until combined
20
Add the pumpkin purée and beat until incorporated, about 1 minute
21
Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy
22
Place 1 cake layer on a cake plate or platter
23
Using an offset spatula, spread half of the frosting over the top of the first cake layer
24
Spread the frosting right to the edge of the top without frosting the sides of the cake
25
Carefully place the second cake on top, lining up the edges
26
Spread the remaining frosting over the top of the cake without frosting the sides
27
Swirl the frosting to decorate the top
28
Refrigerate the cake to set the frosting
29
Remove from the refrigerator 30 to 40 minutes before serving
30
Position a rack in the center of the oven and preheat to 350°F
31
Butter two 9-inch diameter cake pans with 1 1/2-inch sides
32
Line the bottom of each pan with a circle of parchment paper
33
Butter the parchment paper
34
Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour
35
Set aside
36
To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves
37
In a medium bowl, combine the eggs, oil, and vanilla
38
In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants
39
Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined
40
Add the pumpkin mixture and stir just until combined
41
Divide the batter between the prepared pans, spreading it evenly
42
Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean
43
Transfer to wire racks and let cool in the pans for 15 minutes
44
Run a table knife around the edge of the pans to loosen the cakes
45
Invert the cakes onto the racks and peel off the parchment paper
46
Let cool completely before frosting the cakes
47
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth
48
Add the butter and beat for about 2 minutes until combined
49
Add the pumpkin purée and beat until incorporated, about 1 minute
50
Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy
51
Place 1 cake layer on a cake plate or platter
52
Using an offset spatula, spread half of the frosting over the top of the first cake layer
53
Spread the frosting right to the edge of the top without frosting the sides of the cake
54
Carefully place the second cake on top, lining up the edges
55
Spread the remaining frosting over the top of the cake without frosting the sides
56
Swirl the frosting to decorate the top
57
Refrigerate the cake to set the frosting
58
Remove from the refrigerator 30 to 40 minutes before serving