FOUR-LAYER PUMPKIN CAKE WITH ORANGE-CREAM CHEESE FROSTING
Provided by Carolyn Beth Weil
Categories Cake Mixer Egg Dessert Bake Thanksgiving Kid-Friendly Cream Cheese Orange Fall Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
- Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
- For frosting:
- Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
- Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
- Decorate cake with walnuts and serve.
- A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
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Rur7r Gzxjd7
r-gzxjd744@aol.comThis is the best pumpkin cake recipe I've ever tried. I'll definitely be making it again.
basharatali basharatali
basharatali_b17@gmail.comI'm allergic to eggs, so I made this cake with a flax egg instead. It turned out great!
Joeh
joeh51@gmail.comThis cake is perfect for a fall party. It's festive and delicious.
Laura Stoica
laurastoica@aol.comI'm not sure what went wrong, but my cake turned out really dry. I think I might have overbaked it.
Lona Victor
lona_v36@yahoo.comThis cake was a bit too sweet for my taste, but overall it was still a good cake.
Kate Royalton
kateroyalton@yahoo.comI'm not a big fan of pumpkin desserts, but this cake was really good. The orange cream cheese frosting was a nice touch.
Wes Hall
hall.wes@hotmail.comThis cake is so moist and flavorful, I couldn't stop eating it. I'll definitely be making it again soon.
Musa O Kargbo
kargbo_m23@gmail.comI'm not a big fan of cream cheese frosting, so I made this cake with a whipped cream frosting instead. It was still delicious!
Aana Terunga
taana28@hotmail.comThis cake is a bit time-consuming to make, but it's definitely worth the effort. It's so delicious and moist.
Tumushabe Gorret
gorret.tumushabe70@gmail.comI love the unique flavor of this cake. The orange cream cheese frosting is a perfect match for the pumpkin cake.
Abdirizack official
a_o@gmail.comThis is the best pumpkin cake recipe I've ever tried. The instructions are clear and easy to follow, and the cake turned out perfectly.
Ricardas Gedvilas
gricardas@yahoo.comI'm not sure what I did wrong, but my cake turned out really dense. I think I might have overmixed the batter.
OGUDA BRIGHTON
bo55@hotmail.frThis cake is perfect for fall gatherings. It's festive and delicious.
Zaid Wassouf
w.zaid33@yahoo.comI'm allergic to nuts, so I substituted the pecans in the frosting with chopped walnuts. It turned out great!
Heba Abdo
abdo_heba65@yahoo.comThis cake was a bit dry for my liking. I think I'll try adding some extra pumpkin puree next time.
Shayam Hassan
hassan_shayam19@yahoo.comThe frosting is a bit too sweet for my taste, but overall this is a great cake.
ryan barrows
r61@hotmail.comI'm not a big fan of pumpkin desserts, but this cake is an exception. It's so good, I could eat it every day.
Treifrikb Cvgzjgd
t-c14@hotmail.frThis cake is so moist and flavorful! I love the combination of pumpkin and orange.
Warda Khan
wk@yahoo.comI've made this cake several times and it's always a hit. It's easy to make and always turns out perfect.
Larry “Overnight traveler” S
s-l57@yahoo.comThis pumpkin cake is moist, flavorful, and has the perfect amount of sweetness. The orange cream cheese frosting is a delightful complement to the cake and adds a pop of citrus flavor.