Reviews (2) Add Rating & Review 190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6 Martha Stewart Member Rating: 5 stars 11/10/2017 This was delicious - can't imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can't get the canned kind where I live, so I don't know if the cake I made tastes terribly different from the 'original'. Martha Stewart Member Rating: 5 stars 09/27/2013 I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.
Back to Pumpkin Layer Cake All Reviews for Pumpkin Layer Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs 10 mins Servings: 12 Yield: Makes one 8-inch layer cake pumpkin layer cake with quince compote
Ingredients Ingredient Checklist 2 sticks unsalted butter, room temperature, plus more for pans and parchment 2 3/4 cups unbleached all-purpose flour, plus more for parchment 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 2 cups packed light-brown sugar 3 large eggs 1 1/2 cups solid-pack pumpkin (not pie filling) 1 teaspoon pure vanilla extract 3/4 teaspoon grated peeled fresh ginger 1/2 cup buttermilk Goat Cheese Frosting Quince-Ginger Compote(optional)
Cook’s Notes Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 10 mins Servings: 12 Yield: Makes one 8-inch layer cake pumpkin layer cake with quince compote
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 10 mins Servings: 12 Yield: Makes one 8-inch layer cake
Recipe Summary
prep: 20 mins total: 2 hrs 10 mins
Servings: 12 Yield: Makes one 8-inch layer cake
prep: 20 mins
total: 2 hrs 10 mins
prep:
20 mins
total:
2 hrs 10 mins
Servings: 12
Yield: Makes one 8-inch layer cake
12
Makes one 8-inch layer cake
pumpkin layer cake with quince compote
pumpkin layer cake with quince compote
Ingredients
Ingredients
- 2 sticks unsalted butter, room temperature, plus more for pans and parchment 2 3/4 cups unbleached all-purpose flour, plus more for parchment 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 2 cups packed light-brown sugar 3 large eggs 1 1/2 cups solid-pack pumpkin (not pie filling) 1 teaspoon pure vanilla extract 3/4 teaspoon grated peeled fresh ginger 1/2 cup buttermilk Goat Cheese Frosting Quince-Ginger Compote(optional)
Directions
Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.
Cook’s Notes Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.
Cook’s Notes
Make Ahead: Unfrosted cakes can be stored, wrapped in plastic, at room temperature for up to 2 days.
Reviews (2)
Add Rating & Review 190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
Martha Stewart Member Rating: 5 stars 11/10/2017 This was delicious - can't imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can't get the canned kind where I live, so I don't know if the cake I made tastes terribly different from the 'original'. Martha Stewart Member Rating: 5 stars 09/27/2013 I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.
Reviews (2)
Add Rating & Review 190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
Add Rating & Review
190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
190 Ratings 5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
5 star values: 28 4 star values: 34 3 star values: 87 2 star values: 35 1 star values: 6
Martha Stewart Member Rating: 5 stars 11/10/2017 This was delicious - can't imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can't get the canned kind where I live, so I don't know if the cake I made tastes terribly different from the 'original'. Martha Stewart Member Rating: 5 stars 09/27/2013 I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.Martha Stewart Member
Rating: 5 stars 11/10/2017
This was delicious - can’t imagine why anyone would give it a low rating! Although I have to admit that I had to use fresh pumpkin rather than canned (baked to soften and then pureed) since I can’t get the canned kind where I live, so I don’t know if the cake I made tastes terribly different from the ‘original’.
Rating: 5 stars
Rating: 5 stars 09/27/2013
I made this cake for a work birthday. Everyone loved it! the fruit compote is a must. I used 5 pears instead of the quince and cut the amount of sugar in half since the pears are naturally sweeter. Perfect. Awesome cake and easy to make too.
All Reviews for Pumpkin Layer Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Layer Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
