pumpkin layer cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • Cake
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 15 ounces canned pumpkin puree
  • ½ cup whole milk
  • Frosting
  • 16 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Butter 2 9 inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining ¼ + 1 tablespoon vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
  3. Divide batter among the prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 40 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.
  4. Once cake is cooled, put in refrigerator until ready to frost.
  5. Remove cake from refrigerator and slice each cake horizontally using a large, very sharp knife.
  6. For the frosting:
  7. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add vanilla extract and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy.
  8. Place a layer of the cake cut side down on a cake stand. To create the naked cake look, place approximately one cup of frosting in between each layer so it is thick and even (in order to be seen at the edge). Continue placing layers of the cake until they are all frosted. Place more frosting on the top, approximately 1½ cups and smooth with the icing spatula.
  9. Scrape frosting alone the edge of cake, holding the spatula firm on the cake to give a scraped, barely there look. Decorate as desired.
  10. Refrigerate until ready to serve.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/11/11/pumpkin-layer-cake/