Four-Layer Pumpkin Cake With Orange-Cream Cheese Frosting

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

Perfect Fall or Thanksgiving dessert! The Chinese five-spice powder adds a spicy note to this cake, be sure to use it. Don't let this recipe scare you, it is really easy to put together and comes out so moist and delicious! Prep time does not include cooling time. From Bon Appetit, Nov. 2009

Ingredients Nutrition


  1. For cake:
  2. Position rack in bottom third of oven; preheat to 350°F
  3. Spray two 9-inch cake pans with nonstick spray. Line bottoms with parchment; spray parchment.
  4. Whisk flour and next 4 ingredients in large bowl.
  5. Using electric mixer, beat butter in another large bowl until smooth.
  6. Beat in brown sugar.
  7. Add eggs 1 at a time, beating to blend between additions.
  8. Beat in pumpkin.
  9. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions.
  10. Divide batter between pans.
  11. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  12. Cool in pans on rack 15 minutes.
  13. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment and cool completely.
  14. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
  15. For frosting:
  16. Using electric mixer, beat butter in large bowl until smooth.
  17. Add cream cheese and orange peel; beat until smooth.
  18. Add powdered sugar and beat on low speed until smooth.
  19. Trim rounded tops from cakes.
  20. Using long serrated knife, cut each cake horizontally in half.
  21. Place 1 cake layer, cut side up, on large platter.
  22. Spoon 2/3 cup frosting atop cake in dollops; spread to edges.
  23. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down.
  24. Spread remaining frosting over top and sides of cake (layer will be thin).
  25. DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
  26. Decorate cake with walnuts and serve.
Most Helpful

5 5

This is great. I've made it before with pumpkin pie spice because i couldn't find chinese five spice powder and it was fantastic.