A deliciously moist cake with pumpkin spices and pumpkin puree covered in soft cream cheese frosting - this simple but stunning Spiced Pumpkin Layer Cake will become your new favourite.
Preheat the oven to 160ºC (fan assisted, 180°C non fan assisted) and line three 8 inch sandwich tins
Add 385g caster sugar, 300g plain flour, 1 ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp all spice, 2 tsp baking powder, 1 tsp bicarbonate of soda, 240ml sunflower oil, 425g pumpkin puree and 4 eggs to a bowl and beat until completely combined
Divide the mixture equally between the three tins. Bake in the oven for 20-25 minutes until a cocktail stick poked into the cake comes out clean
Once the cakes are completely cooled, make the frosting. Beat 100g unsalted butter until smooth and softened
Add 245g cream cheese and 550g icing sugar and beat until it is completely smooth and there are no lumps
Take the first layer of cake and turn it over onto the plate or stand you are using. Add a generous layer of the frosting and pipe/spread out evenly. Repeat with the second layer
With the final layer, place it on top of the other layers but the right way up. Add the frosting and decorate how you like.
Keep for 4-5 days in an airtight container in the fridge.
Nutritional information is given as a guide only and may vary.
Spiced Pumpkin Layer Cake with Cream Cheese Frosting https://www.curlyscooking.co.uk/spiced-pumpkin-cake-cream-cheese-frosting/