Pumpkin Layer Cake with Creamy Cinnamon Whip
Yield: 16 servings
With moist pumpkin spice cake and fluffy whipped topping, this Pumpkin Layer Cake with Cinnamon Whip is not only decadent and impressive, but also easy to make! No special decorating tools required!
Ingredients
for the pumpkin cake:
- 2.5 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1.5 cups sugar
- 3 large eggs
- 1 15- oz. can pumpkin purée not pre-spiced pumpkin pie filling
- ¾ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
for the creamy cinnamon whip:
- 1.5 cups heavy whipping cream
- 1.5 cups powdered sugar sifted
- 12 ounces cream cheese not reduced fat, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon plus more for dusting the assembled cake
- ⅛ teaspoon ground ginger
Instructions
- For the pumpkin cake: Preheat oven to 350° F. Prepare two 9” round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds, and butter the paper. Set aside.
- In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside.
- In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened - batter may be just a bit lumpy. Divide batter evenly between the two prepared pans.
- Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into centers comes out clean. Do not overbake. Let cool completely in pans on a wire rack.
- For the creamy cinnamon whip: Using a chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator.
- Add cream cheese to the same chilled bowl and cream until very smooth (no lumps), about 1 to 2 minutes. Blend in the vanilla, cinnamon, and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, folding gently to combine. The mixture should be thickened, with a fluffy/creamy texture.
- To assemble the layer cake: Arrange first layer of cake on platter or cake stand. Place about half of the creamy cinnamon whip on top of the cake. Using a spatula or the back of a serving spoon, gently spread the frosting in an even layer over the top of the cake.
- Place the second layer of cake on top of the creamy cinnamon whip and press it down very gently to compress the layers just a bit. Add the remaining creamy cinnamon whip to the top cake layer and spread it over the top evenly. Incorporate swirls with the back of a spoon, if desired.
- Dust top of cake with additional cinnamon and then chill cake for 2 to 3 hours for best cutting results.
Notes
How to store: Store leftover pumpkin cake in the fridge, tightly covered or in an airtight container. It's best when enjoyed within 3 days.
I don't recommend freezing the assembled cake as the cinnamon whip will lose its texture during the thawing process. However, you can freeze the individual pumpkin cakes. Just allow to cool, then wrap in plastic wrap and foil. Place in the freezer for up to 3 months and thaw in the fridge. Then make the whippy topping and assemble!
Pumpkin cake adapted from my favorite Pumpkin Chocolate Chip Muffins. Creamy cinnamon whip adapted from my aunt Patsy’s Strawberry Cream Cheese Pie.
Nutrition Information:
Serving: 1 Calories: 446kcal Carbohydrates: 50g Protein: 6g Fat: 26g Saturated Fat: 15g Polyunsaturated Fat: 9g Cholesterol: 108mg Sodium: 289mg Fiber: 3g Sugar: 33g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.