Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting - and incredibly easy and absolutely delicious cake for the fall gatherings and holidays!
It's this time of year, friends! Pumpkin and spices reunite in fantastic desserts that are served during get-togethers and holidays. Fall is coming! It's a fact and I am super excited about it!
I created this layer cake with all of it in mind. Layers of soft pumpkin cake with orange and ginger spread filling and a generous amount of cinnamon cream cheese frosting to marry it all together. Toasted coconut flakes add the finishing touch. This cake is guaranteed to impress your guests!
Fall and the weather that comes with it make me always establish a certain routine for my afternoons: hot cup of tea and a slice of my baked good. During weekends, it's gourmet coffee and a slice of layer cake. I've missed my routine all summer and can't wait to go back to it!
I am sure you have noticed the new trend in layer cakes. Frosting the layers only, leaving the cake "naked". I love this trend for two reasons: the rustic looks is simple yet impressive; decorating the cake is so much easier than applying a crumb coat and frosting and smoothing the sides of the cake. The contrast between the cake and the frosting makes it an impressive dessert.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
To assemble the cake, pipe a circle of frosting around the edge of the first layer. Fill the center with the orange ginger spread. Top with the second cake layer. Frost the top layer, make fancy swirls with a back of a spoon and sprinkle with toasted coconut. Done!
If you are looking for an easy yet impressive cake for fall gatherings or Thanksgiving, look no further! This cake is perfect for it! Simple, impressive and absolutely delicious!
Pumpkin Layer Cake with Orange Ginger Filling and Cinnamon Cream Cheese Frosting
Ingredients
!for the cake:
- 2 and ¼ cup all-purpose flour
- 1 and ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup packed light brown sugar
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1 c pumpkin puree (not pie filling)
- 2 large eggs
- ½ cup vegetable or canola oil
- ¾ cup buttermilk or sour milk
!for the filling and frosting:
- ¾ cup Orange Ginger Spread
- 4 oz cream cheese , softened
- 2 Tablespoons unsalted butter , softened
- ½ teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 2 to 2,5 cups powdered sugar
- ¼ cup unsweetened coconut toasted
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour two 9" round cake pans. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, allspice, cinnamon). Set aside.
- In another large mixing bowl, whisk together the wet ingredients ( pumpkin puree, eggs, vanilla, oil, buttermilk). Whisk until smooth. Add both sugars and beat with an electric mixer until smooth.
- Add the dry ingredients and beat on low until smooth. Beat for 2 minutes on medium speed.
- Pour the batter into the prepared pans, dividing equally.
- Bake the cake for 20 to 25 minutes, or until the toothpick inserted in the center of each cake comes out clean.
- Cool cake in the pans set on cooling racks until completely cooled.
- !to make the frosting:
- In a large mixing bowl, beat butter and cream cheese with an electric mixer until smooth. Add vanilla and cinnamon and beat until combined. Set a strainer over the bowl. Add powdered sugar, sifting one cup at a time with a strainer. Beat until fluffy, about 3 to 5 minutes.
- !assembly:
- Place one cake layer on a cake stand.
- Trim the top if domed too much.
- Pipe a circle of frosting around the edge of the cake, about 1 inch thick.
- Fill the center of the frosting circle with the orange ginger spread.
- Place the second cake layer on top.
- Spread the rest of the frosting over the top layer. Make pretty swirls with a back of a spoon.
- Sprinkle with toasted coconut.
- Chill until ready to serve.
Nutrition
Disclosure: This post is sponsored by Cost Plus World Market. Thank you for supporting brands I love and that make this blog possible.
Cooking Classy says
What a gorgeous cake Anna! And beautiful photos!
CrunchyCreamySw says
Thank you so much, Jaclyn!
Annie says
Oh wow, this looks amazing! I've never tried pumpkin with orange, but I'm definitely going to have to!
CrunchyCreamySw says
It's a fantastic combo! Thanks, Annie!
Laura@bakinginpyjamas says
This looks and sounds so good, I'm craving autumnal flavours and this cake is jammed pack full of them.
CrunchyCreamySw says
Thanks, Laura!
Tessa Duboisée de Ricquebourg says
I live in Zimbabwe and unfortunately can't get orange ginger spread here:-( Any ideas for what I might use as a substitute? Is there a way to make orange ginger spread perhaps?
CrunchyCreamySw says
Any citrus jam will work. Or you can skip it! Thanks, Tessa!
Lori Lange says
This cake is going on my must-try soon list!
CrunchyCreamySw says
Thank you, Lori!
Milisa Armstrong says
This cake is gorgeous! Love the amazing flavor combo!
CrunchyCreamySw says
Thanks, Milisa!!
chocolatemoosey says
I don't care what people say - I'm so ready for pumpkin right now! Beautiful cake!
CrunchyCreamySw says
Me too! Thanks, Carla!
Deborah @Taste and Tell says
I love everything about this - especially the filling!
CrunchyCreamySw says
Thank you, Deborah!
Serena Bakes says
What a gorgeous cake! Absolutely stunning!
CrunchyCreamySw says
Thank you, Serena!
Andi Fisher says
Anything with cream cheese frosting has mine name on it! I love the idea of orange mixed with pumpkin, I never thought about putting these two flavors together, sounds delicious!
CrunchyCreamySw says
Thank you, Andi!
CrunchyCreamySw says
Thank you, Andi!
CrunchyCreamySw says
Thank you, Andi!
Cookin Canuck says
What a gorgeous cake! I'll have to check out that orange ginger spread at Cost Plus...it sounds like it would be good on almost anything.
CrunchyCreamySw says
I absolutely love it! Thanks, Dara!
CrunchyCreamySw says
I absolutely love it! Thanks, Dara!
CrunchyCreamySw says
I absolutely love it! Thanks, Dara!
Linda Whitehead Moore says
This looks lovely and sounds delicious. I am so ready for Fall flavors.
You'll be one of my Rays of Sunshine this Saturday at http://www.tumbleweedcontessa.com.
Thanks for sharing,
Linda
CrunchyCreamySw says
Thanks so much, Linda!
CrunchyCreamySw says
Thanks so much, Linda!
CrunchyCreamySw says
Thanks so much, Linda!
Steph K. says
Holy mother of all things pumpkin! This looks absolutely wonderful.
CrunchyCreamySw says
Haha! Thanks, Steph!
CrunchyCreamySw says
Haha! Thanks, Steph!
Alice Choi says
Anna, I love this cake!! love the orange ginger filling and I'm totally buying that cake stand from Cost Plus World Market!! Happy Friday!
CrunchyCreamySw says
Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!
CrunchyCreamySw says
Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!
CrunchyCreamySw says
Thank you, Alice! Prepare to buy more than one! WM has a lot of gorgeous cake stands. Have a great weekend!
Lisa and Anna says
Love, love, love this cake! The flavors are some of my favorites, but I'm totally intrigued by the Orange Ginger Spread. World Market, here I come!
CrunchyCreamySw says
Thanks, ladies! You will love this spread!
CrunchyCreamySw says
Thanks, ladies! You will love this spread!
tidymom says
seriously love everything about this!
CrunchyCreamySw says
Thank you, Cheryl!
CrunchyCreamySw says
Thank you, Cheryl!
CrunchyCreamySw says
Thank you, Cheryl!