Pumpkin Layer Cake with Creamy Cinnamon Whip {King Arthur Flour giveaway}

Our youngest daughter is always full of sweetness and compliments. And she’s a very truthful soul. So when she declared that this Pumpkin Layer Cake with Creamy Cinnamon Whip is the best thing I’ve made, EVER…well, you just gotta believe her!

A friend and I recently attended a free King Arthur Flour traveling baking demo in our area. The subject for the evening was “Baking with Yeast and Whole Grains”, two subjects I am interested in learning more about. I have to say that I walked away from the evening more convinced than ever that I have ALOT to learn about in these specific areas of baking. Frank, King Arthur’s speaker/demonstrator, was nothing short of amazing at sharing his knowledge. He deftly fielded question after question from the audience of obviously more-experienced-than-me bread bakers. I was in awe.

One of the things that particularly stood out for me that evening was learning about King Arthur’s white whole wheat flour. Because, truthfully, I’m not the biggest fan of regular whole wheat’s heavier flavor and texture. I’m just not willing to wholly sacrifice the milder flavor and lighter texture that all-purpose flour gives me. But I do, in fact, want the goodness that whole wheat delivers in terms of fiber and nutrition. So I was intrigued to try out this new-to-me product.

My first experiment in using King Arthur’s white whole wheat flour was with this pumpkin layer cake. And I was so pleased with how it turned out! The cake was moist, beautifully flavored and textured, and my family loved it! It made me excited to start swapping out the all-purpose flour in some of my favorite recipes.

This impressive dessert is comprised of alternating layers of moist spiced pumpkin cake and the dreamiest creamiest cinnamon spiked whippy frosting. It’s easy to put together. I purposefully didn’t use any special decorating equipment, like frosting tips and special spatulas, so you could see just how approachable a beautiful layer cake really can be. I’m confident that this fall pumpkin treat would look mighty gorgeous on anyone’s Thanksgiving table.

Pumpkin Layer Cake with Creamy Cinnamon Whip

Yield: 12 to 16 servings

Ingredients

    for the pumpkin cake:
  • 2-1/2 c. King Arthur white whole wheat flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1-1/2 c. sugar
  • 3 large eggs
  • 1 15-oz. can pumpkin (not pre-spiced)
  • 3/4 c. butter, melted
  • 1 tsp. pure vanilla extract
  • for the creamy cinnamon whip:
  • 1-1/2 c. heavy whipping cream
  • 1-1/2 c. powdered sugar, sifted
  • 12 oz. cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 tsp. cinnamon, plus more for dusting the assembled cake
  • 1/8 tsp. ground ginger

Preparation

for the pumpkin cake:

Preheat oven to 350°. Prepare two 9'' round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds, and butter the paper. Set aside.

In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside.

In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter may be just a bit lumpy). Divide batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into centers comes out clean. Do not overbake. Let cool completely in pans on a wire rack.

for the creamy cinnamon whip:

Using a chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator. Add cream cheese to the same chilled bowl and cream until very smooth, about 1 to 2 minutes. Blend in the vanilla, cinnamon, and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to combine.

to assemble the layer cake:

Arrange first layer of cake on platter or cake stand. Place about half of the creamy cinnamon whip on top of the cake, in the center. Using a spatula or the back of a serving spoon, start to gently spread the frosting out to the edge of the cake, making an even layer. Place the second layer of cake on top of the creamy cinnamon whip and press it down very gently to compress the layers just a bit. Add the remaining creamy cinnamon whip to the center of the top cake layer and spread it out to the edges in the same fashion. Incorporate swirls with the back of a spoon, if desired. Dust top of cake with additional cinnamon. Chill cake for 2 to 3 hours for best cutting results.

Source

Pumpkin cake adapted from my favorite pumpkin chocolate chip muffins. Creamy cinnamon whip adapted from my aunt Patsy's Strawberry Pie.

I’m linking up with:

I’m thrilled to partner with King Arthur Flour
and offer a most excellent giveaway to you!

This gift package from King Arthur Flour includes:

  • One coupon for a bag of King Arthur Flour – Try out the white whole wheat and tell me what you think!
  • One copy of King Arthur Flour Whole Grain Baking - I received a copy of this cookbook to review, and it’s FULL of awesomeness!
  • One $50 gift card to redeem at King Arthur Flour (online, via phone or mail, or at their Vermont store) – There’s SO MUCH to choose from…pans, appliances, baking mixes, gift sets, cookbooks…and, of course, flour!
To enter the giveaway, please use the widget below to sign in. If you would like to leave a comment without entering the giveaway, please leave a comment in the usual way. Thank you!!

a Rafflecopter giveaway

This giveaway is open to US residents 18 years and older. Giveaway will end on November 9, 2012 at 12:01 am EST. One winner will be chosen at random and then notified by email. Winner will have 48 hours to respond and claim their prize, or another winner will be selected. A farmgirl’s dabbles and King Arthur Flour are not responsible for lost or undelivered emails.
Disclosure: Thank you to King Arthur Flour for providing the gift package for this giveaway, and flour and cookbooks for my review. All text and opinions are 100% my own.
   

52 Responses to “Pumpkin Layer Cake with Creamy Cinnamon Whip {King Arthur Flour giveaway}”

  1. #
    1
    Kare @ Kitchen Treaty — November 2, 2012 at 6:54 am

    The things I adore about this: 1) It’s pumpkin. 2) The whipped frosting looks amazing with all that cream cheese + whipped cream + cinnamon. 3) And it looks soooo easy to put together. 4) Yum, infinity.

    I love simple cakes like these – the simple ones always seem to taste the very best, too.

    • Brenda replied on November 5th, 2012 at 11:09 am

      Thank you so much! :)

  2. #
    2
    Blog is the New Black — November 2, 2012 at 6:59 am

    Wow, this cake looks gorgeous!

  3. #
    3
    Katrina @ Warm Vanilla Sugar — November 2, 2012 at 7:09 am

    This is so pretty! And I love the flavour…so jealous you ate this cake. Mmmm.

  4. #
    4
    lisa — November 2, 2012 at 8:04 am

    Looks absolutely amazing! Creamy and sweet! Yummy :)

  5. #
    5
    Becca - Cookie Jar Treats — November 2, 2012 at 8:07 am

    Your food always looks so pretty. I love the look of that soft frosting between and on top of the layers.

  6. #
    6
    John Fennelly — November 2, 2012 at 8:57 am

    I love pumpkin cake, and this is a real show stopper! Thanks for posting it!
    John

  7. #
    7
    Amanda — November 2, 2012 at 9:08 am

    What a beautiful cake!

  8. #
    8
    maureen — November 2, 2012 at 10:17 am

    I love pumpkin and this cake looks so delicious.

  9. #
    9
    Nicole-Lynn — November 2, 2012 at 10:47 am

    Great giveway! My favorite thanksgiving dessert is pumpkin pie! Yumm!

    Seasidesemitten@aol.com

  10. #
    10
    Carole Resnick — November 2, 2012 at 11:48 am

    anything pumpkin — pie, cake, muffins, scones and some savory recipes, too.

  11. #
    11
    Lisa — November 2, 2012 at 12:18 pm

    That looks SO delicious! I’m definitely trying it this Thanksgiving!

  12. #
    12
    Shaina — November 2, 2012 at 1:52 pm

    This looks amazing, Brenda. I love that you did cinnamon whip frosting. Perfect.

  13. #
    13
    Mercedes — November 2, 2012 at 3:10 pm

    This cake looks yummy and elegant! And what a great giveaway! What I would do with a KAF gift card!! Thanks Brenda and have a great weekend!

  14. #
    14
    Mary Fanara Coleman — November 2, 2012 at 3:47 pm

    That cake and the frosting look delectable.Thx for the giveaway.

  15. #
    15
    Cassie | Bake Your Day — November 2, 2012 at 5:13 pm

    I totally believe your daughter…the cake looks so moist! I love KAF!

  16. #
    16
    Mom — November 2, 2012 at 8:32 pm

    Oh, this looks so yummy, Brenda!

  17. #
    17
    Thomas Murphy — November 3, 2012 at 12:57 am

    I love pumpkin pie!

  18. #
    18
    Milan Todoroo — November 3, 2012 at 4:30 am

    I also love pumpkin pie

  19. #
    19
    zosia — November 3, 2012 at 1:46 pm

    PUMPKIN PUDDING!

    Great giveaway ;)

  20. #
    20
    TidyMom — November 3, 2012 at 7:11 pm

    That looks and sounds amazing Brenda! I love anything pumpkin!
    Thanks for linking up! I featured your post in my wrap up http://tidymom.net/2012/creative-thanksgiving/ Have a great weekend!

  21. #
    21
    sharonjo — November 3, 2012 at 9:15 pm

    My favorite Thanksgiving dessert is that pumpkin roll, with the cream cheese filling. To me, it just isn’t Thanksgiving without it. Thanks for a great giveaway!

    • Brenda replied on November 5th, 2012 at 11:17 am

      I’ve always wanted to try making that!!

  22. #
    22
    Stacy — November 3, 2012 at 10:03 pm

    I am not eligible for this give away because I live in Canada, but I DO have a question about the cake. Do you think it could be made from regular flour with the same measurements? It looks so good! OR, could you also use spelt flour? I have a friend that cannot have regular wheat flour but is able to eat spelt flour and I would love to make this for her birthday. Thoughts?

    • Brenda replied on November 6th, 2012 at 9:33 am

      I was intending to experiment with all-purpose flour, thinking I would get this very question, but have not had the time to do so yet. So I asked the experts at King Arthur Flour and they suggest adding an additional 1/4 cup of flour to this recipe when using all-purpose, as whole wheat absorbs moisture more than all-purpose. If you try this, I’d love to know how it turns out. Thanks, Stacy!

      • Stacy replied on November 21st, 2012 at 10:34 pm

        I made it with spelt flour using the extra quarter cup and it was amazing! Everyone raved!

        • Brenda replied on November 26th, 2012 at 12:53 pm

          Thank you so much for letting me know!

  23. #
    23
    Gretchen — November 3, 2012 at 10:12 pm

    This looks amazing! I will definitely be trying this recipe out sometime this fall!

    • Brenda replied on November 5th, 2012 at 11:18 am

      Wonderful, I’d love to know what you think of it!

  24. #
    24
    Miss @ Miss in the Kitchen — November 4, 2012 at 8:10 pm

    I love KAF! I know I would be eating that cinnamon whip right out of the bowl!

  25. #
    25
    nest of posies — November 4, 2012 at 8:53 pm

    the flavors in the cake sound perfect for thanksgiving!!!

  26. #
    26
    Jean | DelightfulRepast.blogspot.com — November 5, 2012 at 6:51 am

    What a delightful autumn recipe! And I love King Arthur Flour – an amazing company!

  27. #
    27
    Sommer@ASP — November 5, 2012 at 8:27 am

    Oh my goodness, that is one glorious cake! YAY for pumpkin season!

  28. #
    28
    Richelle — November 5, 2012 at 11:33 pm

    Ooo I heart all things pumpkin. Mmm. Thanks for the chance to win.

  29. #
    29
    Marly — November 6, 2012 at 1:26 pm

    Looks fabulous! I can feel a vegan version of this cake coming on!

  30. #
    30
    Tara @ Unsophisticook — November 6, 2012 at 1:58 pm

    I’m a total sucker for anything with pumpkin in it!

  31. #
    31
    Laura (Tutti Dolci) — November 6, 2012 at 7:27 pm

    I love pumpkin anything, what a cake!

  32. #
    32
    Julia {The Roasted Root} — November 6, 2012 at 9:35 pm

    Everything about this cake is very appealing. First, I love LOVE layer cakes. Can’t expain why…I just love them and think every cake should have at least two layers. Second: pumpkin. Third: creamy whip frosting. Amazing. Delicious. Want the whole thing to myself. :)

    • Brenda replied on November 12th, 2012 at 9:14 pm

      Thank you so much, Julia. There really is something about a layer cake. ;)

  33. #
    33
    Erin @ Texanerin Baking — November 7, 2012 at 2:09 pm

    Could it be that you’ve just had bad whole wheat baked goods? I know that before I started baking them myself, I thought of them as pretty terrible. Texture, taste, everything was off. The thing is that only some baked goods are good with whole wheat. You need something to cover up that whole wheat taste! But I suppose now that you’ve tried white whole wheat flour, it doesn’t matter. :) And great giveaway! I’d love to enter but unfortunately I don’t live in the US at the moment.

    • Erin @ Texanerin Baking replied on November 7th, 2012 at 2:14 pm

      Oh gosh. And somehow I forgot to mention the cake which is why I came here in the first place! It looks amazing. I’m all for not frosting the sides. It’s a pain in the butt and there’s enough frosting anyway. :) And thank you for not using Cool Whip in the cinnamon whip!

      • Brenda replied on November 12th, 2012 at 9:08 pm

        I rarely buy Cool Whip (maybe 1 or 2 tubs a year, for certain recipes). My dad pretty much banned it from our house when we were growing up (and he still does to this day), always insisting on real whipped cream. He is so right. :)

    • Brenda replied on November 12th, 2012 at 9:11 pm

      I definitely like whole wheat in breads, especially when they have just a touch of sweetness to them. But I’ve had a hard time with sweet baked goods. I need to do more experimenting in my own kitchen!

  34. #
    34
    Robyn — November 7, 2012 at 3:23 pm

    I love King Arthur flours! I use White Whole Wheat regularly.

    Your cake looks wonderful.

  35. #
    35
    Cindy — November 8, 2012 at 11:02 am

    My son wants “something pumpkin” but not pie so I think this will work perfectly!!! Thanks

    • Brenda replied on November 12th, 2012 at 9:02 pm

      Awesome! I hope you like it, too!

  36. #
    36
    Heather — November 8, 2012 at 11:32 am

    Great website…

  37. #
    37
    Heather — November 8, 2012 at 11:32 am

    Great Website, and recipes…

  38. #
    38
    Heather — November 18, 2012 at 6:54 am

    This cake looks wonderful! I pinned it and can’t wait to try it. I have a layered pumpkin pie recipe that has similar flavors that I love. Pumpkin pairs so well with whipped cream and cream cheese.

    I was as excited as you are about white whole wheat flour when I discovered it. Now I use it in everything. There are very few things where you can taste a difference (pie crust, sugar cookies, and gravy), but even some of these I have learned to make work or at least in part. Have fun experimenting with white whole wheat flour, I know you will love it!

Trackbacks/Pingbacks

  1. Pingback: Pumpkin Layer Cake with Creamy Cinnamon Whip {King Arthur … | Cake Baking Decorating

  2. Pingback: 12 Creative Thanksgiving Ideas | TidyMom

  3. Pingback: Banana Cake with Cinnamon Cream Cheese Frosting

Leave a Comment





Current day month ye@r *