Pumpkin Layer Cake

Hello, pumpkin lovers! If you are looking for the perfect autumn dessert, you are in the right place. This recipe combines the earthy richness of pumpkin with the warmth of homemade pumpkin spice, all topped with a dreamy cinnamon cream cheese frosting. This Pumpkin Layer Cake is soft, moist, and bursting with autumn flavors in every bite.

Each layer of pumpkin cake is light and flavorful, made with real pumpkin purée and a blend of spices that makes the entire kitchen smell heavenly. And to finish it off, the cinnamon cream cheese frosting adds a smooth, tangy sweetness that pairs perfectly with the cake’s cozy flavor. Let us get baking!

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Ingredients:

For the Pumpkin Cake Layers:

• 180 grams all-purpose flour
• 1 teaspoon baking powder
• pinch of baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin spice (or make your own with 1 tablespoon ground cinnamon, ½ teaspoon ground anise/nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and a pinch of ground black pepper)
• 120 grams dark brown sugar
• 110 grams granulated sugar
• 250 grams pumpkin purée (made from baked pumpkin)
• 80 grams oil (room temperature)
• 2 large eggs plus 1 egg yolk (room temperature)

For the Cinnamon Cream Cheese Frosting:

• 150 grams full-fat cream cheese
• ½ can condensed milk
• 2 teaspoons ground cinnamon
• 150 grams mascarpone

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Step-by-Step Instructions:

1. Prepare the Pumpkin Purée:

• Preheat your oven to 180°C.
• Cut a small pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
• Bake the pumpkin for about 30 minutes, or until the flesh is soft.
• Scoop out the pumpkin flesh and blend it in a food processor or mash it with a fork until smooth. Measure 250 grams for the cake batter.

2. Prepare the Cake Pans and Oven:

• Grease and line two round cake pans (16 centimeter) with parchment paper to ensure easy release. Preheat your oven to 180°C (if you’ve meanwhile turned it off).

3. Make the Pumpkin Cake Batter:

• In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin spice. Set this aside.
• In another mixing bowl, combine the dark brown sugar and granulated sugar with the pumpkin purée and oil , mixing until smooth. Add the eggs and beat until well combined.
• Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix – the batter should be thick and smooth.

4. Bake the Cake Layers:

• Divide the batter evenly between the prepared cake pans and smooth the tops.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

5. Make the Cinnamon Cream Cheese Frosting:

• In a medium bowl, beat the cream cheese until smooth. Add the condensed milk and ground cinnamon and continue beating until well combined.
• Gently fold in the mascarpone until the frosting is smooth and creamy.

6. Assemble the Cake:

• Once the cake layers are completely cool, cut both layers on two halves. Then place one layer on a serving plate or cake stand. Spread a thick layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake as desired.
• For an added touch, sprinkle a bit of extra cinnamon on top or decorate with crushed gingerbread for a festive autumn look.

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Serving:

Serve your Pumpkin Layer Cake chilled or at room temperature, and enjoy the deliciously spiced flavors balanced by the creamy, cinnamon-kissed frosting. Perfect for autumn gatherings, this cake will bring warmth and delight to every table!

And do not forget to share your beautiful creations on Instagram with #massylicious—I would love to see how your cake turns out!