Pumpkin Layer Cake with Creamy Cinnamon Whip
If you have approximately 45 minutes to spend in the kitchen, Pumpkin Layer Cake with Creamy Cinnamon Whip might be a great lacto ovo vegetarian recipe to try. This recipe makes 16 servings with 359 calories, 5g of protein, and 22g of fat each. For 72 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from A Farm Girls Dabbles has 2312 fans. If you have salt, heavy whipping cream, butter, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 40%. Similar recipes are Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting, Sugar Detox Pumpkin Cake in a Mug with Chocolate Whip, and Creamy Two-Layer Pumpkin Pie.
Servings: 16
Ingredients:
1 tsp. baking powder
1 tsp. baking soda
3/4 c. butter, melted
1 15-oz. can pumpkin (not pre-spiced)
2 tsp. cinnamon
12 oz. cream cheese, at room temperature
3 large eggs
2-1/2 c. King Arthur white whole wheat flour
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1-1/2 c. heavy whipping cream
1-1/2 c. powdered sugar, sifted
1 tsp. salt
1-1/2 c. sugar
2 tsp. pure vanilla extract
Equipment:
baking paper
bowl
oven
frying pan
toothpicks
wire rack
spatula
Cooking instruction summary:
Preheat oven to 350°. Prepare two 9'' round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds, and butter the paper. Set aside.In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside. In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be just a bit lumpy). Divide batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into centers comes out clean. Do not overbake. Let cool completely in pans on a wire rack. Using a chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator. Add cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla, cinnamon, and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to combine. Arrange first layer of cake on platter or cake stand. Place about half of the creamy cinnamon whip on top of the cake, in the center. Using a spatula or the back of a serving spoon, start to gently spread the frosting out to the edge of the cake, making an even layer. Place the second layer of cake on top of the creamy cinnamon whip and press it down very gently to compress the layers just a bit. Add the remaining creamy cinnamon whip to the center of the top cake layer and spread it out to the edges in the same fashion. Incorporate swirls with the back of a spoon, if desired. Dust top of cake with additional cinnamon. Chill cake for 2 to 3 hours for best cutting results.
Step by step:
1. Preheat oven to 350°. Prepare two 9'' round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds, and butter the paper. Set aside.In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside. In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla.
2. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be just a bit lumpy). Divide batter evenly between the two prepared pans.
3. Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into centers comes out clean. Do not overbake.
4. Let cool completely in pans on a wire rack. Using a chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine.
5. Remove sweetened whipped cream to another bowl and set it in the refrigerator.
6. Add cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla, cinnamon, and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to combine. Arrange first layer of cake on platter or cake stand.
7. Place about half of the creamy cinnamon whip on top of the cake, in the center. Using a spatula or the back of a serving spoon, start to gently spread the frosting out to the edge of the cake, making an even layer.
8. Place the second layer of cake on top of the creamy cinnamon whip and press it down very gently to compress the layers just a bit.
9. Add the remaining creamy cinnamon whip to the center of the top cake layer and spread it out to the edges in the same fashion. Incorporate swirls with the back of a spoon, if desired. Dust top of cake with additional cinnamon. Chill cake for 2 to 3 hours for best cutting results.
Nutrition Information:
covered percent of daily need
