Pumpkin Spice Layer Cake
Studded with walnuts and coated in a pumpkin spice-speckled buttercream, this tender layer cake will be the crowning glory of your autumn meals. We used round and star-shaped piping tips to create an elegant crescent pattern, but this is the perfect canvas to get creative with your piping skills.
Pumpkin Spice Layer Cake
Makes 1 (8-inch) cake
Ingredients
1 (15-ounce) can (425 grams) pumpkin1½ cups (330 grams) firmly packed light brown sugar1 cup (224 grams) vegetable oil3 large eggs (150 grams)3 cups (375 grams) all-purpose flour1½ tablespoons (9 grams) pumpkin spice1 tablespoon (15 grams) baking powder1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt1 cup (113 grams) chopped walnutsPumpkin Spice Frosting (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Line bottoms of 3 (8-inch) round cake pans with parchment paper; lightly butter and flour sides of pans.
In the bowl of a stand mixer fitted with the paddle attachment, beat pumpkin, brown sugar, oil, and eggs at medium speed until well combined, about 1 minute.
In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to pumpkin mixture, beating until well combined. Fold in walnuts. Divide batter among prepared pans.
Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread 1 cup Pumpkin Spice Frosting between each layer and on top of cake. Lightly spread Pumpkin Spice Frosting on sides of cake. Refrigerate for 30 minutes.
Place half of remaining Pumpkin Spice Frosting in a pastry bag fitted with a 4B star tip. Place remaining Pumpkin Spice Frosting in a pastry bag fitted with a Wilton 2A round tip. Pipe Pumpkin Spice Frosting on top of cake as desired. Serve immediately. Cover and refrigerate for up to 3 days.
Pumpkin Spice Frosting
Ingredients
1½ cups (340 grams) unsalted butter, softened4 cups (480 grams) confectioners’ sugar⅓ cup (80 grams) heavy whipping cream½ teaspoon (1 gram) pumpkin spice¼ teaspoon kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating well after each addition and stopping to scrape sides of bowl as needed. Beat in cream. Add pumpkin spice and salt, beating until smooth. Use immediately.
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