Diane Morgan's Spiced Pumpkin Layer Cake with Cream Cheese Frost
Indulge in the cozy flavors of autumn with Diane Morgan's Spiced Pumpkin Layer Cake with Cream Cheese Frosting—a decadent dessert that blends warm spices, luscious cream cheese frosting, and the unmistakable richness of pumpkin. Each bite of this moist, tender cake features a perfect balance of cinnamon, ginger, and nutmeg, paired with a tangy buttermilk-infused base for added depth. Topped with a silky cream cheese frosting and a sprinkle of cinnamon for optional garnish, this cake is a show-stopping centerpiece for any fall gathering or holiday table. With its straightforward preparation and stunning presentation, this recipe guarantees both impressive results and unforgettable flavor. Perfect for pumpkin spice lovers and those seeking a crowd-pleasing dessert, this cake serves 10 and is sure to be the highlight of your seasonal celebrations.
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Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 4 Eggs
- 1 cup Pumpkin puree (canned or fresh)
- 0.75 cup Buttermilk
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.25 teaspoon Ground cinnamon (for garnish, optional)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3
Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
Step 4
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5
On low speed, blend in the pumpkin puree, buttermilk, and vanilla extract just until combined.
Step 6
Gradually add the dry ingredients in thirds, mixing on low speed until just incorporated. Do not overmix.
Step 7
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Step 10
To make the frosting, beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed. Add the vanilla extract and beat until smooth.
Step 11
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one layer on a serving plate and spread a generous amount of frosting on top.
Step 12
Place the second cake layer on top and frost the top and sides of the cake. Smooth with a spatula or create decorative swirls.
Step 13
If desired, sprinkle ground cinnamon over the finished cake for garnish.
Step 14
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Bring to room temperature before slicing and serving.
Nutrition Facts
| Serving size | (2230.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8120.4 |
| Total Fat 377.4g | 0% |
| Saturated Fat 234.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1046.2mg | 0% |
| Sodium 5572.1mg | 0% |
| Total Carbohydrate 1163.2g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 891.3g | |
| Protein 58.7g | 0% |
| Vitamin D 153.5IU | 0% |
| Calcium 860.4mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 1997.7mg | 0% |
Source of Calories