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Pumpkin Spice Layer Cake Recipe

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This recipe for Pumpkin Spice Layer Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Country Living
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup sugar
3 large eggs
1 cup pumpkin puree
1/2 cup buttermilk
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. fresh ground nutmeg
Pumpkin Cream Cheese Frosting
1 pkg. cream cheese, softened
1/4 cup pumpkin
1/4 cup unsalted butter
1 tbsp. fresh orange juice
1 tsp. grated orange zest
1/2 tsp. vanilla extract
4 cups confectioners sugar (sifted)

Directions:
Directions:
Prepare cake pans: Preheat oven to 350. Lightly coat 3 8" cake pans with softened butter. But three 8" circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin puree, buttermilk and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth. Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean 35-40 minutes. Cool the cakes int he pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Place one layer on a cake plate and top with 1/3 recipe of Pumpkin cream cheese frosting. Repeat with the second and third layers. Serve or store refrigerated for up to 4 days. PUMPKIN CREAM CHEESE FROSTING: Blend the cream cheese, pumpkin puree, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy about 5 more minutes.

 

 

 

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