Prize Winning Pumpkin Spice Three Layer Cake Recipes

PUMPKIN SPICE CAKE

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 9" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature.
• In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt and whisk together to combine. Set aside.
• In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly.
• Add in your pumpkin puree, oil, melted butter and room temperature buttermilk and mix until combined.Make sure you're using pumpkin puree and not pumpkin pie filling, which has added spices and flavors.
• Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix.
• Pour batter into three, 8"x2" prepared cake pans and smooth out. Bake the cakes for 30-35 minutes or until the center of the cake bounces back when you touch it and a toothpick comes out clean.Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.
• Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth.
• Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months.
• Divide your marzipan into 5-7 sections and color them with food coloring. I used egg yellow, orange, red, green, white, and brown for the pumpkin stems.
• Roll a piece of marzipan into a ball and use a modeling tool to add lines to the side.
• Form a small stem for the top of the pumpkin
• Dust the lines with some edible food coloring dust to add shading. I used a dark reddish orange for the orange pumpkins and dark green for the green pumpkins and the white pumpkins.
• Trim the domes off your cooled pumpkin layers
• Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
• Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about 1/4" thick frosting.
• Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
• Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
• Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
• Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
• Add your marzipan pumpkins on top of the frosting dollops
• Fill in the spaces with piped leaves using a leaf piping tip.
• Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.

PRIZE WINNING PUMPKIN SPICE THREE-LAYER CAKE

Steps:

• Pumpkin Spice Cake Recipe.
• Pumpkin Spice Cake.
• from: 2013 Karri Perry, blueribbonkitchen.blogspot.com.
• 4 large eggs (room temperature) (Can rest eggs in a dish to warm water to get result quickly).
• 2 cups sugar.
• 1 cup vegetable oil.
• 1 (15 ounce) can pumpkin puree- I use Libby's.
• ***.
• 2 cups all purpose flour.
• 2 teaspoons baking powder.
• 2 teaspoons ground cinnamon.
• ½ teaspoon baking soda.
• ½ teaspoon salt.
• ½ teaspoon ground ginger.
• ¼ teaspoon ground cloves.
• ½ cup chopped toasted walnuts (optional).
• Pam Spray to prepare parchment and cake pans.
• Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.
• Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.
• Cream Cheese Frosting.
• 2 (8 ounce cream) cheese bricks softened.
• 1 stick of room temperature unsalted butter.
• 1 tsp vanilla.
• 3 -5 cups of confectioners' sugar.
• Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners' sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.
• Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving.

PUMPKIN LAYERED MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread in pan.
• In another large bowl, mix Pumpkin Layer ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.
• Bake 48 to 53 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 4 hours to chill.
• In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth, and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator.