Description
Yummy pumpkin spice layer cake.
Ingredients
- 2 cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 (15 ounce) can pumpkin puree
- 4 cups powdered sugar
- 1 (8 ounce) package cream cheese, softened
- ¾ cup butter
- 1 teaspoon pure vanilla extract
- 1 cup toasted slivered almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
- Combine sugar
- oil
- and eggs in a large mixing bowl and mix well.
- 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.
- 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.
- Cut rounded tops off of cooled cakes with a large
- serrated bread knife so they are flat and even.
- 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.
- 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.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 2 hrs
Servings: 10