Four Layer Pumpkin Cake with Orange Cream Cheese Frosting
Indulge in the ultimate autumn dessert with this Four Layer Pumpkin Cake with Orange Cream Cheese Frosting, a show-stopping centerpiece for any fall gathering. This moist pumpkin spice cake features perfectly balanced flavors of cinnamon, ginger, and nutmeg, layered generously with a luscious cream cheese frosting infused with zesty orange zest and fresh orange juice. The combination of tender cake and tangy frosting creates a harmonious blend of warmth and brightness. With its impressive four layers and rich fall flavor, this cake is perfect for holiday celebrations, potlucks, or any occasion that calls for a memorable dessert. Easy-to-follow steps make it a treat to bake, while the orange cream cheese frosting adds a unique twist that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 cup buttermilk
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
- 2 teaspoons vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans and set them aside.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree until well blended.
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
To prepare the frosting, beat the cream cheese and butter together in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. Increase the speed to medium and beat until fluffy.
Mix in the orange zest, orange juice, and vanilla extract until smooth.
Once the cakes are completely cool, level the tops with a serrated knife if necessary.
Place one layer of cake on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second, third, and fourth layers, frosting between each layer.
Spread a thin crumb coat over the entire cake, then refrigerate for 30 minutes.
Apply a final, thicker layer of frosting over the cake, smoothing it with an offset spatula.
Garnish with additional orange zest or decorative touches as desired. Slice and enjoy!
Nutrition Facts
Calories |
11241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 586.9 g | 752% | |
| Saturated Fat | 353.6 g | 1768% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 2315 mg | 772% | |
| Sodium | 7970 mg | 347% | |
| Total Carbohydrate | 1442.8 g | 525% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 1111.8 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1358 mg | 104% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
