Four Layer Pumpkin Cake with Cream Cheese Frosting



Fourth-Layer Pumpkin Cake topped with Orange-Cream Frosting

3 cups all-purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon Chinese Five-Spice Powder*

1/2 tsp fine sea salt

1 Cup (2 sticks) unsalted butter at in a room temperature

Two cups (packed) gold brown sugar

3 large eggs, room temperature

1. (15-ounce container) pure pumpkin

12 cup of whole milk

1 Cup (2 sticks) unsalted butter at in a room temperature

2 1/2 (8-ounce packages) cream cheese chilled to in room temperature

One Tbs grated finely orange peel

One cup of juice from oranges

3 cups sugared powder Sifted

Chopped walnuts or walnut halves toast



For dessert:

Place rack in the bottom third of oven. Preheat to 350°F. Two 9-inch cakes pans that have 1 1/2 inches side with nonstick spray. Line bottoms with parchmentand spray the parchment.

Whisk together flour and other four ingredients in a large bowl. Utilizing an electric mixer, mix butter in a large bowl until it is smooth. Add brown sugar. Add eggs one at one time, beating them to mix between additions. Mix with pumpkin. Mix dry and wet ingredients into the butter mixture in 3 additions, alternately adding milk in two batches, mixing to blend between each addition. Divide batter between pans.

Bake cakes until a test tube in the center comes out clean, approximately 40 minutes. Cool on racks in pans 15 minutes. Cut cakes with knife to make them more pliable. Place cakes on racks. Remove parchment. With the bottom of the tart pan for aid, flip cakes onto racks, with the top side up, and let them cool completely.

Do Ahead: Cakes can be prepared one day in advance. Place cakes into plastic wrap and keep them at temperatures at room temperature.


For frosting:

Utilizing an electric mixer, mix butter in a large bowl until smooth. Add orange peel and cream cheese and mix until it is smooth. Add powdered sugar, and beat at a low speed until it is smooth.

Remove rounded tops from cakes. With a serrated knife long, cut each cake horizontally into half. Place one cake layer, cut side up, on a large platter. Spread 2/3 cup frosting over cake in dollops. Spread frosting across the edges. Repeat two more times using frosting and cake. Top with cake layer remaining with the cut side facing down. Spread frosting on the cake’s top and sides (layer will appear thin).

Do Ahead: Cakes can be prepared 2 days in advance. The cake is covered with a dome and chill. Allow to stand at room temperature for 1 hour prior to serving.

Decorate the cake with walnuts and serve.

Servings: 16

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