Instructions
Pumpkin Cake Layer Directions
Preheat oven to 350 degrees and spray cake pan with pam baking spray
Using a standing mixer, cream together the butter and sugar until light and fluffy
Mix in the pumpkin puree, vanilla and canola oil until combined
Mix in the eggs one at a time, making sure to scrape down the sides after each mix
Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ground cinnamon , ground nutmeg, ground cloves
Whisk until combined
Gradually add in the dry ingredients until combined
Evenly divide the batter between the three cake pans
Bake in the oven for 25 – 30 minutes or until a tooth pick comes out clean
Allow to cool completely before using the cake leveler and removing the domes.
Cinnamon Cream Cheese frosting directions :
Using a standing mixer, cream together the cream cheese and butter until smooth and combined
Gradually mix in the powder sugar
Mix in the cinnamon and vanilla extract until icing is smooth and stiff with peaks
Building the cake
Place the first layer of cake onto the the cake board
Scoop 1 C of frosting onto the cake layer and smooth evenly
Place the second layer on top of the first layer of frosting
Scoop another cup of frosting on top of the second cake layer
Place the last layer of cake on top of the second layer of frosting
Scoop 1 C of frosting into the piping bag and set aside
Using the remaining frosting, frost entire cake
Using the frosting in the piping bag, pipe dollops of frosting on the top of the cake
Cut into slices and enjoy!
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Equipment
3 9inch cake pans round
1 10inch cake board round
1 Cake leveler
1 Spatula angled
1 Piping bag with a star tip.
Nutrition
Calories: 1007kcal | Carbohydrates: 162g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 503mg | Potassium: 226mg | Fiber: 2g | Sugar: 145g | Vitamin A: 6774IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
