GetCooking!
Pumpkin Layer Cake with Cream Cheese Frosting Recipe Video

Pumpkin Layer Cake with Cream Cheese Frosting

Pumpkin Layer Cake with Cream Cheese Frosting

Bob’s Red Mill’s splendid Pumpkin Layer Cake with Cream Cheese Frosting recipe. Mmmm.

Our ad-free recipe videos combine directions, ingredients and even information about cookware and matching wines – all in the one, intuitive interface. No more hunting through recipe blogs looking for the information you need, it’s all in the video!

We’d love to hear your feedback on this new recipe video format in the comments section below! If you used this video to make Pumpkin Layer Cake with Cream Cheese Frosting, please tell us how it went!

Is there a recipe video you’d like to see in this format? Leave a comment for us below and we’ll make it for you!

Pumpkin Layer Cake with Cream Cheese Frosting

Author: Bob’s Red Mill

Ingredients

For the Cake:
¾ cup each sugar and packed light brown sugar
¾ cup canola oil
5 eggs
1 teaspoon of vanilla extract
3 cups of Bob’s Red Mill All-Purpose Flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon of ground nutmeg
1 teaspoon of ground cinnamon
1 15-ounce can of pumpkin puree

For the Icing:
1 pound of softened cream cheese
2 sticks of softened unsalted butter
2 cups of powdered sugar
1 teaspoon of vanilla
3 tablespoons of whole milk

Method

Preheat the oven to 350°.

Add the sugars and oil to a standing mixer with the whisk attachment and whisk on high speed for 2 to 3 minutes.

Next, add 1 egg at a time until mixed in and then add in the vanilla.

In a separate large bowl whisk together the flour, baking soda, baking powder, nutmeg and cinnamon until combined.

Pour ½ of the dry mixture into the standing mixer on low speed until combined and then add in the pumpkin puree and mix until combined.

Add in the remaining dry ingredients and mix until combined.

Divide the batter between 2 8” prepared cake pans and bake for 30 to 35 minutes or until firm in the center and cooked through out.

Cool on a rack completely.

While the cakes are cooling add the cream cheese and butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 minutes.

Next, stop the mixer and add in the sugar, vanilla and milk and mix on low speed until combined.

Trim the cakes to make them flat and ice and layer the cake.

Optional garnish: chopped pecans and cinnamon.

View the original video here: Bob’s Red Mill – Pumpkin Layer Cake with Cream Cheese Frosting.

1 Review (average rating: 5)

Leave a Review

Your email address will not be published.

Follow Us

Don't be shy, stay in touch!