Pumpkin Cranberry Stack Cake Recipe
Introduction
This delicious pumpkin cranberry stack cake is a unique, rich and moist cake that will be a hit at any family gathering or holiday celebration. It is made with fresh pumpkin puree, juicy cranberries and a blend of warm spices that will tantalize your taste buds. The moist layers of cake are stacked and held together with a creamy frosting, creating a stunning presentation that is sure to be the talk of the party. This recipe is surprisingly easy to make and will be a favorite among your friends and family!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 cups pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1 cup chopped walnuts
For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
Instructions
Making the Cake:
1. Preheat oven to 350F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
3. In a large bowl, cream together sugars and oil until light and fluffy. Beat in eggs one at a time, then add pumpkin puree and vanilla and mix until combined.
4. Slowly add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
5. Fold in cranberries and walnuts. Divide batter evenly among the three prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
Making the Frosting:
1. In a large bowl, cream together cream cheese and butter until smooth and creamy.
2. Add powdered sugar and mix until combined. Add vanilla and heavy cream and mix until light and fluffy.
3. Assemble cake by placing one layer of cake on a cake stand or plate, top with a generous amount of frosting, then repeat with remaining layers of cake and frosting. Top with remaining frosting, spreading it around the sides of the cake. Refrigerate cake until ready to serve.
Nutrition
Serving Size: 1 slice (1/12 of cake)
Calories: 518 kcal
Total Fat: 23.7 g
Saturated Fat: 9.2 g
Cholesterol: 73.7 mg
Sodium: 213.6 mg
Total Carbohydrate: 71.3 g
Dietary Fiber: 2.4 g
Sugars: 47.3 g
Protein: 7.2 g
Conclusion
This pumpkin cranberry stack cake is a delicious and beautiful treat that will impress your family and friends. It's easy to make and the combination of spiced pumpkin and tart cranberries is truly irresistible. The moist layers of cake and creamy frosting will have everyone coming back for seconds! Serve this at your next gathering or holiday celebration and it is sure to be a hit!
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