Triple-Layer Pumpkin Cakes


 These Triple-Layer Pumpkin Cakes from Tea & Sweets are enhanced by the bright, unique flavors of Orange–Cream Cheese Frosting.

Triple-Layer Pumpkin Cakes
Yield 12 servings • Preparation: 45 minutes • Bake: 13 to 14 minutes • Cool: 1 hour • Freeze: 1 hour
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  1. ½ cup salted butter, softened
  2. 1¼ cups firmly packed light brown sugar
  3. 2 large eggs
  4. 1 cup canned pumpkin purée
  5. 1½ teaspoons vanilla extract
  6. 2 cups sifted cake flour, such as Swans Down
  7. 1 teaspoon ground cinnamon
  8. ½ teaspoon baking powder
  9. ½ teaspoon baking soda
  10. ½ teaspoon salt
  11. ½ teaspoon ground ginger
  12. ¼ teaspoon ground nutmeg
  13. ½ cup whole buttermilk
  14. 1 recipe Orange–Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350°.
  2. Spray an 18-x-13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper, and spray again. Set aside.
  3. In a large mixing bowl, beat butter at medium-high speed with an electric mixer until creamy. Add brown sugar, and beat until light and fluffy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin purée and vanilla extract, beating until incorporated. Set aside.
  4. In a medium bowl, combine flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg, whisking well. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Spread batter into prepared pan, rapping sharply on countertop to reduce air bubbles.
  5. Bake until a wooden pick inserted in the center comes out clean, 13 to 14 minutes. Let cool completely in pan on a wire rack.
  6. Remove cake from pan, and place on a cutting board. Cut cake into 3 (13-x-6-inch) portions. Using an offset spatula, spread one-fourth of Orange–Cream Cheese Frosting on 1 portion of cake. Top with another portion of cake, and spread one-third of remaining frosting on top. Top with remaining portion of cake, and spread with half of remaining frosting. Freeze assembled cake until it is firm enough to cut into cake fingers, approximately 1 hour.
  7. Trim rough edges from all sides of cake. Using a long, sharp knife, cut cake evenly into 12 pieces, pressing downward with knife to create a clean cut. Place cake pieces on a serving platter.
  8. Place remaining frosting in a pastry bag fitted with a closed-star tip (Ateco #30). Pipe frosting shells in rows on tops of cake pieces.
  9. Let come to room temperature before serving.
  1. • Cake can be baked, frosted, and assembled a week in advance. Wrap securely in plastic wrap, and freeze until needed. Cut cake into fingers while frozen. Let thaw before piping frosting shells on top.
  2. • To create even layers of frosting, measure equal amounts to spread between layers.
TeaTime Magazine
Orange–Cream Cheese Frosting
Yield: 5 cups • Preparation: 10 minutes
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  1. 11 ounces cream cheese, softened
  2. ¾ cup salted butter, softened
  3. 7 cups confectioners’ sugar
  4. 2 teaspoons vanilla extract
  5. 1 tablespoon fresh orange zest
  1. In a large mixing bowl, beat cream cheese and butter at high speed with an electric mixer until smooth and creamy. Add confectioners’ sugar and vanilla extract, beating until incorporated. Beat frosting at high speed until light and fluffy. Add orange zest, beating to combine.
  1. • Orange–Cream Cheese Frosting can be made a day in advance and refrigerated, covered, until needed.
TeaTime Magazine
 From Tea & Sweets


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