Pumpkin Layer Cake with Spiced Frosting
You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon each nutmeg and allspice.
- Total Time:
Source: Everyday Food, November 2007
- 1 cup (2 sticks) unsalted butter, softened, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1 tablespoon pumpkin-pie spice, plus more for sprinkling (optional)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 4 large eggs, room temperature
- 1 can (15 ounces) pure pumpkin puree
- Creamy Spiced Frosting
Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper; butter paper. Dust pan with flour, tapping out excess. In a medium bowl, whisk flour, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix just until combined.
Divide batter between prepared pans. Smooth tops, and tap pans on work surface several times to eliminate large air bubbles. Bake until a toothpick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans, and invert cakes onto a wire rack to cool completely.
Set a rimmed baking sheet upside down on work surface. Place one cake on top, and spread with 1/3 of frosting. Place second cake on top, and spread remaining frosting over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice, if desired.