Pumpkin Cake 4 Layer
Indulge in the ultimate autumn dessert with this stunning Pumpkin Cake 4 Layer recipe, a show-stopping centerpiece for your fall gatherings. Featuring layers of moist, spiced cake infused with warming notes of cinnamon, ginger, and nutmeg, this masterpiece is perfectly complemented by a luscious cream cheese frosting. Made with rich pumpkin puree and buttermilk for unparalleled tenderness, this cake promises an irresistibly soft texture in every bite. The four towering layers are as beautiful as they are delicious, making this the ideal treat for Thanksgiving, holiday parties, or any cool-weather celebration. Garnish with a sprinkle of crushed nuts or a pinch of cinnamon for extra flair, and enjoy this bakery-worthy delight that's sure to impress family and friends!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1.5 cups Granulated sugar
- 1.5 cups Brown sugar (packed)
- 1 cup Vegetable oil
- 4 large Eggs
- 1.5 cups Pumpkin puree
- 1 cup Buttermilk
- 16 ounces Cream cheese (softened)
- 1 cup Unsalted butter (softened)
- 6 cups Powdered sugar
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour four 9-inch round cake pans. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.
Stir in the pumpkin puree until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Evenly divide the batter among the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in 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.
To make the frosting, beat the cream cheese and butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cool, level the tops of each cake layer with a serrated knife to ensure even stacking.
Place the first cake layer on a serving plate or cake stand and spread an even layer of cream cheese frosting on top.
Repeat with the remaining layers, spreading frosting between each layer and on the top and sides of the cake.
Decorate the cake as desired, using additional frosting or garnishes such as crushed nuts, cinnamon, or pumpkin-shaped candies.
Refrigerate the cake for at least 30 minutes before serving to allow the layers to set.
Nutrition Facts
Calories |
12404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.4 g | 771% | |
| Saturated Fat | 261.4 g | 1307% | |
| Polyunsaturated Fat | 137.7 g | ||
| Cholesterol | 1797 mg | 599% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 1721.7 g | 626% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 1392.0 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1400 mg | 108% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2769 mg | 59% | |
*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.
