Pumpkin Layer Cake
Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake.
- 31⁄4 Cup whole-wheat flour
- 1.0000000002 teaspoon baking soda
- 2 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄2 teaspoon salt
- 1 can pure pumpkin
- 0.6 Cup crystal sugar
- 0.6 Cup light brown sugar
- 11⁄4 Cup vegetable oil
- 1 tbl vanilla essence
- 4 large eggs
- 11⁄2 stick butter, at room temperature
- 4 Cup confectionery sugar
- 2 tbl heavy cream
- pinch of salt
Pre-heat oven to 350°F. Spray three 8-inch cakes pans with non-stick spray and line the bottom with parchment paper.
In a large bowl combine, flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In the bowl of a stand mixer beat together the pumpkin, sugars, oil, and vanilla extract. Add eggs one at a time. Add flour mixture and beat on low until just combined. Divide mixture among the three prepared cake pans.
Bake for about 30 minutes or until a tester comes out clean. Cool completely.
When ready to assemble the cake, make the frosting. In the bowl of a stand mixer, combine the butter, powdered sugar, heavy cream, vanilla extract, cinnamon, and pinch of salt. Mix on high until frosting is smooth and creamy, but do not over-mix.
Frost the cake and serve immediately or chill until ready to serve.