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:

Quickview
360k Calories
4g Protein
22g Total Fat
35g Carbs
3% Health Score
Limit These
Calories
360k
18%

Fat
22g
35%

  Saturated Fat
13g
84%

Carbohydrates
35g
12%

  Sugar
21g
24%

Cholesterol
101mg
34%

Sodium
389mg
17%

Get Enough Of These
Protein
4g
10%

Vitamin A
4958IU
99%

Selenium
9µg
13%

Manganese
0.25mg
13%

Vitamin B2
0.19mg
11%

Phosphorus
100mg
10%

Folate
39µg
10%

Vitamin B1
0.14mg
9%

Iron
1mg
8%

Calcium
65mg
7%

Vitamin K
6µg
6%

Vitamin E
0.87mg
6%

Fiber
1g
6%

Vitamin B3
1mg
5%

Vitamin B5
0.49mg
5%

Potassium
162mg
5%

Vitamin D
0.58µg
4%

Magnesium
14mg
4%

Copper
0.07mg
3%

Vitamin B12
0.18µg
3%

Zinc
0.44mg
3%

Vitamin B6
0.05mg
3%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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