Serves 8
50 min
Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting
Recipe GLPR774d8a086a3f93
A stunning two-layer pumpkin cake infused with warm spices, featuring a sweet orange ginger filling and topped with silky cinnamon cream cheese frosting. Finished with toasted coconut for a delightful texture contrast. Perfect for fall gatherings and special occasions.
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Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon, divided
1 cup pumpkin puree
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
3/4 cup buttermilk
1 cup granulated sugar
1/2 cup packed light brown sugar
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
2 to 2.5 cups powdered sugar
3/4 cup orange ginger spread
1/4 cup unsweetened toasted coconut
Directions
Preheat your oven to 350°F. Lightly grease and flour two 9-inch round cake pans, then set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, allspice, and 1 1/2 teaspoons of the cinnamon. Set this dry mixture aside.
In another large bowl, whisk together the pumpkin puree, eggs, vanilla extract, oil, and buttermilk until well combined.
Add both the granulated sugar and brown sugar to the wet ingredients, then beat with an electric mixer on medium speed until the mixture is smooth and well blended, about 1 minute.
Gently add the dry ingredients to the wet mixture and beat on low speed until just combined. Increase the speed to medium and beat for 2 minutes until the batter is smooth and uniform.
Divide the batter equally between the prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in their pans on wire racks.
Once the cakes are cooled, prepare the frosting by beating the softened butter and cream cheese together with an electric mixer until light and smooth.
Add the remaining 1/2 teaspoon of cinnamon and vanilla extract to the frosting, then beat until fully incorporated.
Sift the powdered sugar, adding it one cup at a time while beating continuously. Beat the frosting for 3 to 5 minutes on medium speed until light and fluffy.
Place the first cooled cake layer on a serving plate or cake stand. If the top is too domed, trim it lightly with a serrated knife.
Pipe or spread a thick ring of cinnamon cream cheese frosting around the outer edge of the first cake layer, leaving the center open.
Fill the center of the frosting ring with the orange ginger spread.
Carefully place the second cake layer on top, aligning it with the first layer.
Spread the remaining frosting over the top of the cake, creating decorative swirls with the back of a spoon or an offset spatula.
Sprinkle the toasted coconut evenly over the frosted top. Refrigerate until ready to serve.
