The Four Layer Pumpkin Cake with Cream Cheese Frosting is a delicious and indulgent dessert that perfectly captures the flavors of fall. This cake is made up of four layers of moist and fluffy pumpkin cake, which are sandwiched between layers of creamy and tangy cream cheese frosting. The result is a rich and decadent cake that is perfect for any special occasion.
Pumpkin is a quintessential fall flavor, and this cake recipe takes full advantage of it. The pumpkin cake layers are made with a combination of pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and rich ingredients like brown sugar and butter. The cake batter is then divided into four separate layers, which are baked until they are fluffy and golden brown.
The cream cheese frosting is the perfect complement to the pumpkin cake layers. It is made with cream cheese, butter, powdered sugar, and vanilla extract, creating a smooth and velvety frosting that is both tangy and sweet. The frosting is generously spread between each layer of cake, adding a creamy and luxurious texture to the dessert.
The Four Layer Pumpkin Cake with Cream Cheese Frosting is a showstopper dessert that is perfect for fall gatherings, such as Thanksgiving and Halloween. It is also a great way to use up any leftover pumpkin puree from other fall recipes. Whether you are a seasoned baker or a novice in the kitchen, this cake recipe is easy to follow and yields impressive results.
Overall, the Four Layer Pumpkin Cake with Cream Cheese Frosting is a dessert that is sure to impress and satisfy any sweet tooth. Its combination of warm spices, rich pumpkin flavor, and creamy frosting make it a perfect indulgence for any fall occasion.
INGREDIENTS
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Chinese five-spice powder*
- 1/2 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups (packed) golden brown sugar
- 3 large eggs, room temperature
- 1 (15-ounce can) pure pumpkin
- 1/3 cup whole milk
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 (8-ounce packages) cream cheese, room temperature
- 1 Tbs finely grated orange peel
- 1/4 cup orange juice
- 3 cups powdered sugar, sifted
- Chopped walnuts or walnut halves, toasted
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- => All-Clad Hard Anodized Nonstick Fry Pan
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- => Aluminum Nonstick Frying Pan
INSTRUCTIONS:
For cake:
1 ) Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.
2 ) Whisk flour and next 4 ingredients in a large bowl. Using an 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.
3 ) Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.
4 ) Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.
5 ) DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
For frosting:
1 ) Using an electric mixer, beat butter in a large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
2 ) Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.
3 ) Place 1 cake layer, cut side up, on a 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 the remaining frosting over the top and sides of the cake (the layer will be thin).
4 ) DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature for 1 hour before serving.
5 ) Decorate the cake with walnuts and serve.
Tips For Better Results:
1 ) Variation: Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped.
Topping Tips:
2 ) Special Extra: Ensure easy removal of cake layers by covering the bottoms of cake pans with circles of parchment paper before filling them with batter.
3 ) How to Slice and Stack Cake Layers Place 1 of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around the side of the cake, using a long serrated knife. Cut all the way through the cake layer to make 2 layers. Remove the top layer by sliding it onto the 9-inch round cardboard circle.
Frost cake layer on a plate with 1/3 of the COOL WHIP mixture. Slide the top half of the split cake layer from the cardboard circle onto the frosted layer on the plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat the process of transferring cake layers to stacked cake layers on the plate using the cardboard circle.
4 ) Substitute: Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in a microwaveable bowl on HIGH for 2 min. or until caramels begin to melt. Stir until the caramels are completely melted and the sauce is well blended. Drizzle over the cake just before serving; top with nuts.
5 ) How to Store: Keep prepared dessert refrigerated.
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