Layered Pumpkin Torte
Indulge in the ultimate autumn dessert with this decadent Layered Pumpkin Torte, a show-stopping centerpiece perfect for the holiday season! Tender, spiced pumpkin cake layers—infused with warm hints of cinnamon and nutmeg—are delicately stacked with luscious cream cheese frosting, lightened by whipped cream for an airy, melt-in-your-mouth texture. Finished with a sprinkle of ground cinnamon and optional crunchy pecans, this torte combines classic fall flavors with an elegant presentation. Perfect for Thanksgiving or any fall gathering, this crowd-pleasing recipe requires minimal prep and features simple ingredients like canned pumpkin puree and pantry staples. Serve chilled to let the flavors meld beautifully and create a dessert that’s as irresistible as it is memorable.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons salt
- 4 large eggs
- 1.5 cups granulated sugar
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 8 ounces cream cheese
- 0.5 cup butter
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup chopped pecans (optional, for garnish)
- 1 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Add the pumpkin puree, vegetable oil, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, then beat until fluffy.
In a separate chilled bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Once the cakes are completely cool, slice each layer in half horizontally to create 4 layers total.
Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers, spreading frosting between each layer and on the top and sides of the torte.
Garnish the torte with chopped pecans and a sprinkle of ground cinnamon, if desired.
Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld and the frosting to firm up. Serve chilled and enjoy!
Nutrition Facts
Calories |
7266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.8 g | 646% | |
| Saturated Fat | 220.1 g | 1100% | |
| Polyunsaturated Fat | 75.3 g | ||
| Cholesterol | 1721 mg | 574% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 597.5 g | 217% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 380.8 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 554 mg | 43% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1646 mg | 35% | |
*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.
