Get ready to experience the most decadent, mouth-watering pumpkin dessert that will transform your kitchen into a fall flavor paradise! This Luscious Four Layer Pumpkin Cake isn't just a dessert - it's a culinary masterpiece that combines the warm, rich spices of autumn with a luxurious cream cheese frosting that will make your taste buds dance with joy. Whether you're hosting a holiday gathering or simply craving a slice of pure comfort, this cake promises to be the showstopper that has everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour four 9-inch round cake pans to prevent the cake from sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk the dry ingredients together until they are well blended.
- In another bowl, whisk together the vegetable oil, eggs, and pumpkin puree until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the cream cheese frosting on top of the first layer.
- Repeat this process with the remaining layers, stacking them on top of each other and frosting each layer as you go.
- After adding the final layer, spread a thin layer of frosting around the sides and top of the cake to create a crumb coat. Chill the cake in the refrigerator for about 30 minutes to set the crumb coat.
- Once the crumb coat is set, apply a final layer of frosting to the cake, smoothing it out with a spatula for a polished look.
- Decorate the top of the cake as desired, perhaps with additional pumpkin spice or a sprinkle of cinnamon for a festive touch.
- Slice the cake into 12 servings and serve it at room temperature. Enjoy your luscious four-layer pumpkin cake!
Tips
- Room Temperature Matters: Ensure your eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake light and fluffy.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- Crumb Coat Technique: The 30-minute chilling of the crumb coat ensures a smooth, professional-looking final frosting.
- Spice Variations: Feel free to adjust the spice blend to your taste - a little extra cinnamon or a pinch of cloves can add depth.
- Storage Tip: This cake stays moist and delicious for 3-4 days when stored in an airtight container in the refrigerator.
- Make Ahead: You can prepare the cake layers a day in advance and store them wrapped in plastic wrap to save time on serving day.
Nutrition Facts
Calories: 485kcal
Carbohydrates: 52g
Protein: 6g
Fat: 29g
Saturated Fat: 9g
Cholesterol: 95mg
