Ingredientes para Four Layer Pumpkin Cake With Orange Cream Cheese Frosting
- Cooking spray, for greasing pans
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon Chinese five-spice powder
- Fine Sea Salt
- 2 cups (4 sticks) unsalted butter (1 cup for cake, 1 cup for frosting)
- 1 3/4 cups packed light brown sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 cup milk
- 8 ounces cream cheese, softened
- 1 tablespoon orange zest
- 4 cups powdered sugar
- Chopped walnuts, for garnish (optional)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Four Layer Pumpkin Cake With Orange Cream Cheese Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Four Layer Pumpkin Cake With Orange Cream Cheese Frosting
- **Prepare the Cake:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- **Combine Dry Ingredients:** In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon Chinese five-spice powder.
- **Cream Butter and Sugar:** In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups packed light brown sugar until light and fluffy.
- **Add Eggs and Pumpkin:** Beat in 4 large eggs one at a time, then stir in 1 (15-ounce) can pumpkin puree.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- **Bake the Cakes:** Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool and Layer:** Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- **Prepare the Frosting:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until smooth. Add 8 ounces cream cheese, softened, and 1 tablespoon orange zest. Beat until smooth.
- **Add Sugar:** Gradually add 4 cups powdered sugar, beating on low speed until smooth and creamy.
- **Assemble the Cake:** Once the cakes are completely cool, trim the tops to create even layers. Using a long serrated knife, carefully cut each cake layer horizontally in half to create four layers.
- **Frost and Decorate:** Place one cake layer, cut-side up, on a serving platter. Spread 2/3 cup of frosting over the top. Repeat with the remaining cake layers and frosting, ending with a layer cut-side down. Frost the entire cake with the remaining frosting.
- **Chill and Serve:** Cover the cake and chill for at least 1 hour before serving. Garnish with chopped walnuts (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
175g
Fat
141g
Carbs
23g
