Four Layer Pumpkin Cake Recipe With Cream Cheese Frosting
Ingredients
This four layer pumpkin cake with cream cheese frosting recipe calls for three cups of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, one teaspoon of ground ginger, one-half teaspoon of ground nutmeg, one-half teaspoon of ground cloves, one-half teaspoon of salt, one cup of butter, two cups of granulated sugar, four large eggs, one-half cup of vegetable oil, one teaspoon of vanilla extract, one can of pumpkin puree, one cup of chopped walnuts, and one package of cream cheese frosting.
Instructions
Begin by preheating the oven to 350 degrees Fahrenheit. Grease four 9-inch round cake pans with baking spray and set aside. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vegetable oil and vanilla extract. Fold in the pumpkin puree and stir until combined. Gradually add the flour mixture and stir until just combined. Fold in the chopped walnuts. Divide the batter evenly among the four cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pans. Let cool completely on a cooling rack before frosting.
Frosting
To make the cream cheese frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until combined. Spread the frosting on the cooled cakes. For a decorative touch, sprinkle chopped walnuts on top.
Serving and Storing
This four layer pumpkin cake with cream cheese frosting can be served as is, or with a dollop of whipped cream. It can be stored in an airtight container in the refrigerator for up to three days. To freeze, wrap the cake in plastic wrap and store in a freezer-safe container for up to two months. Allow to thaw before serving.
Nutrition
One serving of this four layer pumpkin cake with cream cheese frosting contains approximately 553 calories, 27 grams of fat, 66 grams of carbohydrates, 4 grams of fiber, 37 grams of sugar, and 7 grams of protein. This recipe is relatively high in calories and sugar, and should be eaten in moderation.
Variations
This recipe can be modified to fit a variety of dietary needs and preferences. To make it vegan, substitute the butter for vegan butter and the eggs for a flax egg. To make it gluten-free, substitute the all-purpose flour for a gluten-free flour blend. To make it nut-free, omit the walnuts or substitute for chopped sunflower seeds.
Tips and Tricks
For best results, use room temperature ingredients. Be sure to grease the cake pans well to prevent sticking. Do not overmix the batter or the cake will be dense. To make the cake extra moist, add 1/4 cup of sour cream or Greek yogurt to the batter. Allow the cake to cool completely before frosting.
Conclusion
This four layer pumpkin cake with cream cheese frosting is the perfect fall dessert. It is moist, flavorful, and topped with a delicious cream cheese frosting. With a few simple variations, it can be tailored to fit your dietary needs. Give this recipe a try and you won't be disappointed!
Post a Comment for "Four Layer Pumpkin Cake Recipe With Cream Cheese Frosting"