Pumpkin Spice Layer Cake - Prepare from Scratch

      Adorned with walnuts and enveloped in a buttercream infused with pumpkin spice, this soft layer cake will be the highlight of your fall feasts. We utilized round and star-shaped piping tips to form a graceful crescent design, but this is an excellent opportunity to showcase your piping creativity.

      Yields 1 (8-inch) cake

      Ingredients:

      - 1 (15-ounce) can (425 grams) pumpkin

      - 1½ cups (330 grams) firmly packed light brown sugar

      - 1 cup (224 grams) vegetable oil

      - 3 large eggs (150 grams)

      - 3 cups (375 grams) all-purpose flour

      - 1½ tablespoons (9 grams) pumpkin spice

      - 1 tablespoon (15 grams) baking powder

      - 1 teaspoon (5 grams) baking soda

      - 1 teaspoon (3 grams) kosher salt

      - 1 cup (113 grams) chopped walnuts

      - Pumpkin Spice Frosting (recipe below)

      Instructions:

      1. Preheat the oven to 350°F (180°C). Line the bottoms of 3 (8-inch) round cake pans with parchment paper and lightly butter and flour the sides.

      2. In a bowl of a stand mixer fitted with the paddle attachment, mix pumpkin, brown sugar, oil, and eggs at medium speed until thoroughly combined, approximately 1 minute.

      3. In a separate medium bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the pumpkin mixture, mixing until fully combined. Gently fold in the walnuts. Distribute the batter evenly among the prepared pans.

      4. Bake until a toothpick inserted into the center comes out clean, about 28 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes. Transfer them to wire racks to cool completely. Layer 1 cup of Pumpkin Spice Frosting between each cake layer and on top. Lightly coat the sides of the cake with Pumpkin Spice Frosting. Refrigerate for 30 minutes.

      5. Place half of the remaining Pumpkin Spice Frosting in a pastry bag equipped with a 4B star tip and the rest in a bag with a Wilton 2A round tip. Pipe the Pumpkin Spice Frosting on top of the cake as desired. Serve right away. Cover and refrigerate for up to 3 days.

      We’d love to hear how it turned out!

      Pumpkin Spice Frosting Recipe:

      Ingredients:

      - 1½ cups (340 grams) unsalted butter, softened

      - 4 cups (480 grams) confectioners’ sugar

      - ⅓ cup (80 grams) heavy whipping cream

      - ½ teaspoon (1 gram) pumpkin spice

      - ¼ teaspoon kosher salt

      Instructions:

      1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter at medium speed until smooth, about 2 minutes. Gradually add the confectioners’ sugar, 1 cup (120 grams) at a time, beating well after each addition and pausing to scrape the sides of the bowl as necessary. Mix in the cream. Finally, add the pumpkin spice and salt, beating until the mixture is smooth. Use immediately.

      We’d love to hear how it turned out!