Pumpkin Layer Cake

This spiced pumpkin layer cake with a sweet cream cheese frosting is decorated with toasted slivered almonds for crunch and added flavor.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 947 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• ¾ cup butter
• 4 large eggs
• ¼ teaspoon ground ginger
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar
• 1 cup toasted slivered almonds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.

Step 2

Combine sugar, oil, and eggs in a large mixing bowl and mix well.

Step 3

Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.

Step 5

Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.

Step 6

Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.

Step 7

Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.