Harvest Pumpkin Torte
Indulge in the cozy flavors of fall with this stunning Harvest Pumpkin Torte—a showstopping dessert that combines heavenly layers of moist pumpkin-spiced cake and luscious cream cheese whipped frosting. Infused with warm spices like cinnamon, nutmeg, and ginger, this autumn-inspired torte is not only rich in flavor but also irresistibly light and fluffy. Topped with a delicate garnish of chopped pecans and a sprinkle of cinnamon, this dessert is perfect for holiday tables or intimate gatherings. Easy to prepare yet impressive in presentation, this pumpkin torte is a must-try for any pumpkin lover. Whether served as the centerpiece of a Thanksgiving feast or a sweet finale to a dinner party, it promises to delight every guest at the table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1.5 cups heavy whipping cream
- 0.5 cups chopped pecans (optional, for garnish)
- 0.5 teaspoons ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; set aside.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth. Do not overmix.
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of each layer comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then remove them from the pans and let them cool completely on wire racks.
To prepare the frosting, beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
To assemble the torte, place one cake layer on a serving plate or cake stand. Spread a generous layer of the frosting evenly on top.
Add the second cake layer and repeat with another layer of frosting. Add the final cake layer and frost the top and sides of the entire cake, smoothing as desired.
If desired, garnish the top with chopped pecans and a light dusting of ground cinnamon.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and serve chilled. Enjoy your Harvest Pumpkin Torte!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 46.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 127 mg | 3% | |
*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.
