Studded with walnuts and coated in a pumpkin spice-speckled buttercream, this tender layer cake would be the crowning glory of your autumn meals. We used spherical and star-shaped piping tricks to create a chic crescent sample, however that is the right canvas to get inventive together with your piping expertise.
Pumpkin Spice Layer Cake
Makes 1 (8-inch) cake
- 1 (15-ounce) can (425 grams) pumpkin
- 1½ cups (330 grams) firmly packed gentle brown sugar
- 1 cup (224 grams) vegetable oil
- 3 massive eggs (150 grams)
- 3 cups (375 grams) all-purpose flour
- 1½ tablespoons (9 grams) pumpkin spice
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 cup (113 grams) chopped walnuts
- Pumpkin Spice Frosting (recipe follows)
-
Preheat oven to 350°F (180°C). Line bottoms of three (8-inch) spherical cake pans with parchment paper; flippantly butter and flour sides of pans.
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat pumpkin, brown sugar, oil, and eggs at medium pace till nicely mixed, about 1 minute.
-
In a medium bowl, whisk collectively flour, pumpkin spice, baking powder, baking soda, and salt. With mixer on low pace, step by step add flour combination to pumpkin combination, beating till nicely mixed. Fold in walnuts. Divide batter amongst ready pans.
-
Bake till a picket decide inserted in heart comes out clear, 28 to half-hour. Let cool in pans for 10 minutes. Take away from pans, and let cool fully on wire racks. Unfold 1 cup Pumpkin Spice Frosting between every layer and on prime of cake. Flippantly unfold Pumpkin Spice Frosting on sides of cake. Refrigerate for half-hour.
-
Place half of remaining Pumpkin Spice Frosting in a pastry bag fitted with a 4B star tip. Place remaining Pumpkin Spice Frosting in a pastry bag fitted with a Wilton 2A spherical tip. Pipe Pumpkin Spice Frosting on prime of cake as desired. Serve instantly. Cowl and refrigerate for as much as 3 days.
Pumpkin Spice Frosting
- 1½ cups (340 grams) unsalted butter, softened
- 4 cups (480 grams) confectioners’ sugar
- ⅓ cup (80 grams) heavy whipping cream
- ½ teaspoon (1 gram) pumpkin spice
- ¼ teaspoon kosher salt
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium pace till clean, about 2 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating nicely after every addition and stopping to scrape sides of bowl as wanted. Beat in cream. Add pumpkin spice and salt, beating till clean. Use instantly.
