I do not profess to be a huge baker, but when I do it is usually to make something more savory than overly sweet. In the fall and winter this pumpkin layer cake hits the spot for a great dessert, and is not too sweet. It has all the flavors of the spices that remind you of the fall season, such as cinnamon and ginger, with a frosting that reminds you of the cream cheese frosting on a carrot cake. This is one of my favorite layer cakes to make.
TIPS: Be sure that you use “pumpkin puree”, and NOT “pumpkin mix” in this recipe. Pumpkin mix already has spices added to it in the can. If you are creative, feel free to make the frosting fancy, and add some decorations to the top that remind you of fall, such as Thanksgiving decorations.
Pumpkin Layer Cake with Mascarpone Frosting
Ingredients
For the Cake:
- butter, for greasing the pans
- 3 C all-purpose flour, plus more for dusting
- 2 Tbsp cinnamon
- 1 1/2 Tbsp ginger
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp kosher salt
- 4 large eggs
- 1 1/2 C light brown sugar
- 1 15-oz can pure pumkin puree (not pumkin mix)
- 1 C canola or vegetable oil
For the Frosting:
- 1 1/2 sticks unsalted butter softened
- 3 C confectioner's (icing) sugar
- 1 1/2 tsp pure vanilla extract
- kosher salt
- 1 1/2 C mascarpone cheese softened
Instructions
Make the Cake:
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans, then line the bottoms with parchment paper. Butter the paper and dust with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, baking powder and salt. In a large bowl, beat the eggs with the brown sugar, pumpkin and oil, using a hand blender at medium-high speed, until blended. At low speed, beat in dry ingredients just until smooth.
- Scrape the batter evenly into prepared pans, then bake in the center of the oven about 40 minutes, or until cake tester or toothpick comes out clean.
- Cool the cake in pans for 30 minutes, then invert onto a rack to cool completely. Peel off the parchment paper once cool.
Meanwhile, Make the Frosting:
- In a large bowl, beat the butter with the sugar, vanilla and a pinch of salt, using a hand mixer, until smooth.
- Add the mascarpone anad beat at high speed until smooth. (Do not overbeat). Refrigerate frosting until just set, about 30 minutes.
Frost the Cake:
- Set one cake layer on a platter. (Gently carve off the rounded top of this lower cake layer, if you prefer it to be flat). Spread 3/4 cup of frosting over the top and cover with second cake layer. Spread a thin layer of frosting all over the cake and refrigerate about 15 minutes until set. Spread the remaining frosting over the top and sides of the cake. Refrigerate until the frosting is firm, about 30 minutes, before serving.
- Enjoy!