PUMPKIN LAYER CAKE
Make this cake!
WHY MAKE THIS RECIPE?
This is the time of year to indulge in pumpkin spice flavors - in drinks and in CAKE! Beautifully presented, this cake will WOW!
- Vegetable oil
- Brown sugar
- Vanilla extract
- Pumpkin puree
- Baking soda
- Baking powder
- Pumpkin pie spice
- Cream cheese
- Powdered sugar
In the bowl of a stand mixer, combine butters and sugars until well combined.
Add the rest of the wet ingredients to the mix. Beat on medium speed until creamy.
In a separate medium bowl, combine the dry ingredients, starting with flour. Mix well.
Gradually add to the butter mixture and beat on medium speed until just combined.
Divide the mixture between the baking dishes. Bake one at a time for 25-30 minutes. A toothpick should come out clean.
Cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
Using a stand mixer fitted with the whisk attachment, combine the frosting ingredients and mix until smooth.
Divide the frosting between 3 bowls, adding a bit more to one than the other two. Keep the bowl with the most frosting WHITE.
Place one cake in the center of a rotating cake stand (cut side down) to begin to add your first cream cheese layer.
Top with another cake and repeat with a layer of frosting. Top with the remaining cake.
Using the back of a spoon, apply a row of the dark orange frosting to the outside of the bottom cake layer.
Apply the light orange to the middle cake layer and apply the white to the outside of the top cake layer.
Use the spatula (or spoon) to blend the frosting colors together as you rotate the cake stand.
Top with pumpkin candies, cover and refrigerate until ready to serve.
Make this cake!
Want More Pumpkin?