Spiced Pumpkin Layer Cake
Source of Recipe
adapted from Bon Appetit, Oct. 2007, p. 157
List of Ingredients
Cake:
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbs. cinnamon
½ tsp. cloves
1 ¾ tsp. ground allspice
½ tsp. salt
½ tsp. freshly ground nutmeg
1 ½ cups sugar
1 cup packed brown sugar
1 cup canola oil
4 large eggs
1 15-oz. can pure pumpkin
1 Tbs. vanilla extract
1 Tbs. grated orange peel
¾ cup sweetened flaked coconut
Frosting:
8 oz. cream cheese, room temperature
10 Tbs. unsalted butter, room temperature
1 Tbs. vanilla extract
4 ½ cups powdered sugar (measured, then sifted)
Recipe
For cake: Position rack in center of oven and preheat to 350 degrees F. Spray two 9x1 ½” round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper and spray with nonstick cooking spray again.
Sift flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in coconut. Divide batter between prepared pans. Smooth tops.
Bake pans until tester inserted into center comes out clean, about 50 minutes. Cool cakes completely in pans on rack. Run knife around cakes to loosen, invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
For frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake.
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