Four-Layer Pumpkin Cake With Orange-Cream Cheese Frosting
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Fine Sea Salt3 large
Egg (room temperature)1 cup
Whole Milk1 tbsp
Orange Peel (finely grated)2 cups
Powdered Sugar (sifted)Directions:
1
Cover with cake dome; chill
2
Spread remaining frosting over top and sides of cake (layer will be thin)
3
DO AHEAD: Can be made 2 days ahead
4
For cake: Position rack in bottom third of oven; preheat to 350°F
5
Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray
6
Line bottoms with parchment; spray parchment
7
Whisk flour and next 4 ingredients in large bowl
8
Using electric mixer, beat butter in another large bowl until smooth
9
Beat in brown sugar
10
Add eggs 1 at a time, beating to blend between additions
11
Beat in pumpkin
12
Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions
13
Divide batter between pans
14
Bake cakes until tester inserted into center comes out clean, about 40 minutes
15
Cool in pans on rack 15 minutes
16
Run knife around cakes to loosen
17
Invert cakes onto racks
18
Remove parchment
19
Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely
20
DO AHEAD: Can be made 1 day ahead
21
Wrap cakes in plastic and store at room temperature
22
Position rack in bottom third of oven; preheat to 350°F
23
Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray
24
Line bottoms with parchment; spray parchment
25
Whisk flour and next 4 ingredients in large bowl
26
Using electric mixer, beat butter in another large bowl until smooth
27
Beat in brown sugar
28
Add eggs 1 at a time, beating to blend between additions
29
Beat in pumpkin
30
Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions
31
Divide batter between pans
32
Bake cakes until tester inserted into center comes out clean, about 40 minutes
33
Cool in pans on rack 15 minutes
34
Run knife around cakes to loosen
35
Invert cakes onto racks
36
Remove parchment
37
Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely
38
DO AHEAD: Can be made 1 day ahead
39
Wrap cakes in plastic and store at room temperature
40
For frosting: Using electric mixer, beat butter in large bowl until smooth
41
Add cream cheese and orange peel; beat until smooth
42
Add powdered sugar and beat on low speed until smooth
43
Trim rounded tops from cakes
44
Using long serrated knife, cut each cake horizontally in half
45
Place 1 cake layer, cut side up, on large platter
46
Spoon 2/3 cup frosting atop cake in dollops; spread to edges
47
Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down
48
Spread remaining frosting over top and sides of cake (layer will be thin)
49
DO AHEAD: Can be made 2 days ahead
50
Cover with cake dome; chill
51
Let stand at room temperature 1 hour before serving
52
Decorate cake with walnuts and serve
53
Using electric mixer, beat butter in large bowl until smooth
54
Add cream cheese and orange peel; beat until smooth
55
Add powdered sugar and beat on low speed until smooth
56
Trim rounded tops from cakes
57
Using long serrated knife, cut each cake horizontally in half
58
Place 1 cake layer, cut side up, on large platter
59
Spoon 2/3 cup frosting atop cake in dollops; spread to edges
60
Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down
61
Let stand at room temperature 1 hour before serving
62
Decorate cake with walnuts and serve
63
A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets
64
A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets
65
A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets