Recipes

Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

1 Mins read
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Introduction

Discover the delightful layers of flavor in this classic dessert. The Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting combines traditional pumpkin elements with a tangy twist from orange cream cheese frosting.

Tips for This Recipe

  • Ensure all ingredients are at room temperature to achieve the perfect texture in your cake and frosting.
  • Preheat your oven properly to avoid uneven baking of the layers.
  • Use nonstick spray generously but evenly for a smooth release from the pans.

Why You Will Love This Recipe

This cake stands out with its unique combination of flavors. The depth of pumpkin is beautifully complemented by the zesty orange cream cheese, creating a harmonious balance that will satisfy any sweet tooth.

Ingredients

  • Nonstick vegetable oil spray
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Chinese five-spice powder*
  • 1/2 teaspoon 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 8-ounce packages cream cheese, room temperature
  • 1 tablespoon finely grated orange peel
  • 2 cups powdered sugar, sifted

Adviced Equipments

  • Stand Mixer: A versatile appliance used for mixing cake batter and dough efficiently.
  • Pumpkin Spice Measuring Spoon Set: Perfect for accurately measuring spices typically found in pumpkin desserts.
  • Silicone Baking Mat: Essential for evenly baking the cake layers to prevent sticking and ensure a perfectly smooth surface.

History of the Recipe

The Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting has its roots in classic American pumpkin desserts, often enjoyed during fall celebrations. This particular recipe showcases a modern twist by incorporating orange cream cheese into the traditional cake layers and frosting.

Fun Facts about this Recipe

Did you know that pumpkin desserts have been enjoyed for centuries, with records dating back to colonial times? The combination of orange cream cheese in a cake is relatively recent but has gained popularity due to its refreshing contrast against the warm spices and richness of the pumpkin.

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Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

amanda

Equipment

  • - Stand Mixer: A versatile appliance used for mixing cake batter, dough, and other recipes efficiently.

  • - Pumpkin Spice Measuring Spoon Set: Perfect for accurately measuring spices typically found in pumpkin desserts.

  • - Silicone Baking Mat: Essential for evenly baking the cake layers to prevent sticking and ensure a perfectly smooth surface.

Ingredients

  • Nonstick vegetable oil spray

  • 3 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon Chinese five-spice powder*

  • 1/2 teaspoon 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 8-ounce packages cream cheese, room temperature

  • 1 tablespoon finely grated orange peel

  • 2 cups powdered sugar, sifted

  • Chopped walnuts or walnut halves, toasted

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Decorate cake with walnuts and serve.
7

Instruction 7

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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