Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

Name: Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon Chinese five-spice powder; 710 milliliters all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 425 grams pure pumpkin; 454 grams packages cream cheese, room temperature; 3 larges eggs, room temperature; 473 milliliters (packed) golden brown sugar; 473 milliliters powdered sugar, sifted; 1 teaspoons fine sea salt; 237 milliliters (2 sticks) unsalted butter, room temperature; 1 halve Chopped walnuts or walnut , toasted; 79 milliliters whole milk

Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting is a vegetarian recipe with 12 servings. One serving contains 631 calories, 8g of protein, and 30g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of five-spice powder, powdered sugar, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Position rack in bottom third of oven;preheat to 350°F. Spray two 9-inch cake panswith 1 1/2-inch sides with nonstick spray. Linebottoms with parchment; spray parchment.

Equipment you will use

Oven

Whisk flour and next 4 ingredientsin large bowl. Using electric mixer, beatbutter in another large bowl until smooth.Beat in brown sugar.

Ingredients you will need

Brown Sugar

All Purpose Flour

Equipment you will use

Hand Mixer

Whisk

Bowl

Add eggs 1 at a time,beating to blend between additions. Beatin pumpkin.

Ingredients you will need

Pumpkin

Egg

Add dry ingredients to buttermixture in 3 additions alternately with milkin 2 additions, beating to blend betweenadditions. Divide batter between pans.

Bake cakes until tester inserted intocenter comes out clean, about 40 minutes.Cool in pans on rack 15 minutes. Run knifearound cakes to loosen. Invert cakes ontoracks.

Equipment you will use

Oven

Remove parchment. Using tart panbottom as aid, turn cakes over onto racks,top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes inplastic and store at room temperature.

Ingredients you will need

Wrap

Using electric mixer, beatbutter in large bowl until smooth.

Equipment you will use

Hand Mixer

Bowl

Addcream cheese and orange peel; beat untilsmooth.

Ingredients you will need

Orange Zest

Cheese

Add powdered sugar and beat onlow speed until smooth.

Ingredients you will need

Powdered Sugar

Trim rounded tops from cakes.Using long serrated knife, cut each cakehorizontally in half.

Equipment you will use

Serrated Knife

Place 1 cake layer,cut side up, on large platter. Spoon 2/3 cupfrosting atop cake in dollops; spread toedges. Repeat 2 more times with cake andfrosting; top with remaining cake layer, cutside down.

Ingredients you will need

Spread

Spread remaining frosting overtop and sides of cake (layer will be thin).DO AHEAD: Can be made 2 days ahead. Coverwith cake dome; chill.

Ingredients you will need

Frosting

Spread

Let stand at roomtemperature 1 hour before serving.

Decorate cake with walnuts and serve.

Ingredients you will need

Walnuts

* A spice blend that usually contains groundfennel seeds, Szechuan peppercorns,cinnamon, star anise, and cloves; availablein the spice section of most supermarkets.

Ingredients you will need

Peppercorns