Four Layer Pumpkin Cake with Orange Cream Cheese Frosting
Indulge in the ultimate autumn dessert with this Four Layer Pumpkin Cake with Orange Cream Cheese Frosting, a show-stopping centerpiece for any fall gathering. This moist pumpkin spice cake features perfectly balanced flavors of cinnamon, ginger, and nutmeg, layered generously with a luscious cream cheese frosting infused with zesty orange zest and fresh orange juice. The combination of tender cake and tangy frosting creates a harmonious blend of warmth and brightness. With its impressive four layers and rich fall flavor, this cake is perfect for holiday celebrations, potlucks, or any occasion that calls for a memorable dessert. Easy-to-follow steps make it a treat to bake, while the orange cream cheese frosting adds a unique twist that will leave everyone asking for seconds.
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 cup buttermilk
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans and set them aside.
Step 2
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition.
Step 5
Mix in the pumpkin puree until well blended.
Step 6
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 7
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Cool the cakes in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
Step 10
To prepare the frosting, beat the cream cheese and butter together in a large mixing bowl until smooth and creamy.
Step 11
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. Increase the speed to medium and beat until fluffy.
Step 12
Mix in the orange zest, orange juice, and vanilla extract until smooth.
Step 13
Once the cakes are completely cool, level the tops with a serrated knife if necessary.
Step 14
Place one layer of cake on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second, third, and fourth layers, frosting between each layer.
Step 15
Spread a thin crumb coat over the entire cake, then refrigerate for 30 minutes.
Step 16
Apply a final, thicker layer of frosting over the cake, smoothing it with an offset spatula.
Step 17
Garnish with additional orange zest or decorative touches as desired. Slice and enjoy!
Nutrition Facts
| Serving size | (3338.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11240.6 |
| Total Fat 586.9g | 0% |
| Saturated Fat 353.6g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 2314.9mg | 0% |
| Sodium 7970.2mg | 0% |
| Total Carbohydrate 1442.8g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 1111.8g | |
| Protein 109.2g | 0% |
| Vitamin D 407.5IU | 0% |
| Calcium 1358.4mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 2845.3mg | 0% |
Source of Calories