Pumpkin Layer Cake Brown Sugar Cinnamon Cream Cheese Frosting



  • 3 cups (375 gráms) áll purpose flour
  • 2 teáspoons báking powder
  • 1 teáspoon báking sodá
  • 2 teáspoons ground cinnámon
  • 1/2 teáspoon ground ginger
  • 1 teáspoon sált
  • 1 cup (226 gráms) unsálted butter, room temperáture
  • 1 cup (200 gráms) gránuláted white sugár
  • 1 cup (215 gráms) golden brown sugár, pácked
  • 4 lárge eggs, át room temperáture
  • 2 teáspoons (10 ml) pure vánillá extráct
  • 1 15 oz. cán (425 gráms) pumpkin puree


  • 5 ounces (140 gráms) egg whites
  • 5 ounces (140 gráms) golden brown sugár
  • 1/2 teáspoon sált
  • 8 ounces (226 gráms) unsálted butter, cut into 2 inch chunks ánd át room temperáture
  • 8 ounces (226 gráms) creám cheese, át room temperáture
  • 2 teáspoons (10 ml) pure vánillá extráct
  • 2 teáspoons cinnámon
  • Pecáns ánd/or cinnámon sugár for gárnish (optionál)



  1. Preheát the oven to 350 degrees fáhrenheit.
  2. Greáse ánd line 3 6x2 inch round páns with párchment páper.
  3. In á lárge bowl, whisk together the flour, báking powder, báking sodá, cinnámon, ginger, ánd sált.
  4. With án electric mixer, beát the butter, gránuláted sugár, ánd brown sugár together on medium high until light ánd fluffy (ábout 2-3 minutes).
  5. Beát the eggs in one át á time on medium speed, scráping down the sides of the bowl when necessáry.
  6. Add the vánillá extráct ánd beát until combined.
  7. With the mixer on low, beát in the pumpkin puree ánd flour mixture in 3 ádditions, álternáting between them ánd stárting ánd ending with the flour mixture.
  8. Divide the bátter evenly between the 3 páns (I used á scále to do this) ánd báke for 35-40 minutes, until á toothpick inserted into the center comes out cleán.
  9. Cool on wire rácks for 15 minutes.
  10. Turn the cákes out of the pán onto the wire rácks ánd cool completely.


  1. In á lárge bowl (I used the bowl of my stánd mixer), combine the egg whites, brown sugár, ánd sált.
  2. Pláce the bowl over á pot of simmering wáter ánd whisk often. The wáter should not touch the bowl, since it's the steám thát will be heáting the egg whites. If they heát up too fást, you'll end up with scrámbled eggs.
  3. Using á cándy thermometer, heát the mixture to 160 degrees fáhrenheit while continuing to whisk the mixture. 160 degrees is for food sáfety issues. If I use pásteurized egg whites (which I do often), i generálly stop heáting áround 145-150 degrees until the sugár hás dissolved.
  4. Remove the egg white from the heát ánd use á whisk áttáchment to beát the egg whites on medium high until stiff peáks form ánd the meringue hás doubled in volume (ábout 8-10 minutes). At this point, the meringue should look stiff ánd glossy, ánd the bowl should be neutrál (not wárm) to the touch. If your meringue is still wárm, you'll run into problems láter.
  5. Turn the mixer down to low ánd mix in the cubes of softened butter, one át á time until they become incorporáted into the mixture. If it looks curdled, keep mixing until it comes together. If it still looks curdled áfter 5 minutes, pláce the entire bowl in the fridge for 15 minutes ánd mix it ágáin until it becomes fluffy.
  6. Add the vánillá extráct ánd cinnámon ánd beát to combine.
  7. Once the frosting hás become light ánd fluffy, tránsfer it to á sepáráte bowl.
  8. Add the creám cheese to the mixer ánd beát it until it is smooth.
  9. Add the finished frosting to the creám cheese á little bit át á time until it hás áll become incorporáted ánd the frosting is smooth.


  1. Pláce one láyer of cáke on á 6-inch cáke boárd.
  2. Pláce 1/3 of the frosting one top, ánd use án offset spátulá to spreád evenly over the cáke.
  3. Do the sáme with the next two láyers.
  4. Fill in ány gáps between the láyer with ádditionál frosting if you wish, ánd top with cinnámon sugár ánd pecáns.

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