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Thanksgiving Piecaken

Thanksgiving Piecaken
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This Pumpkin Layer Cake with Brown Sugar and Cinnamon Cream Cheese Frosting is a moist, warmly spiced dessert that captures the essence of fall. The cake is rich yet tender, featuring notes of cinnamon, nutmeg, and cloves, topped with a creamy frosting that adds a caramel-like depth from brown sugar.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar (for frosting)
  • 3 cups powdered sugar
  • 1 tsp ground cinnamon (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth.
  4. Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
  5. Divide the batter evenly between the two pans and smooth the tops.
  6. Bake for 28–30 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat cream cheese and butter together until smooth.
  9. Add brown sugar, powdered sugar, cinnamon, and vanilla extract, then beat until fluffy.
  10. Spread frosting over one cake layer, top with the second layer, and frost the top and sides. Sprinkle with cinnamon if desired.

Notes

  • Do not overmix the batter to keep the cake light and moist.
  • Allow the cakes to cool completely before frosting to prevent melting.
  • Use room-temperature cream cheese for a smooth frosting.
  • The cake can be made a day in advance and stored covered in the refrigerator.
  • Pairs beautifully with chai tea, coffee, or spiced cider.

Find it online: https://www.cookwithbenchi.com/thanksgiving-piecaken/