Easy Pumpkin Layer Cake

Instructions

Prepare the pumpkin cake.

Preheat the oven to 350°F (180°C). Butter a 12 × 16-inch (30 × 40 cm) baking pan and line it with parchment paper.

In a large bowl, add the eggs, sugar and vanilla.

Mix for 57 minutes, until pale yellow, thick, and foamy.

Add the pumpkin puree and lemon juice and mix until incorporated.

Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the egg mixture.

Gently fold with a spatula until just combined, being careful not to deflate the batter.

Pour the batter into the prepared pan.

Spread it evenly.

Bake for 1315 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Prepare the cream.

In a medium bowl, beat the mascarpone or cream cheese with the powdered sugar, cinnamon, and vanilla extract until smooth.

Add the cold whipping cream.

Continue mixing until the frosting is thick and holds stiff peaks. Be careful not to overbeat.

Assemble the cake.

Once the cake has cooled completely, cut it into four equal rectangular pieces.

Place one piece of cake on a serving platter. Spread one-third of the frosting evenly over the top.

Repeat with the remaining cake layers and frosting.

Finish with a layer of cake on top. Refrigerate the cake for at least 4 hours, or until set.

Trim the edges for clean, neat layers, if desired.

Cut the cake into 8 rectangular slices.

Pipe sweetened whipped cream on top of each slice.

Dust with cinnamon and garnish with candied pecans and blueberries before serving, if desired.

How to make honey-candied walnuts, optional.

Preheat the oven to 350F (180C). Heat the honey with salt over low heat until runny. Pour it over the walnuts and give them a gentle stir to coat evenly.

Place the walnuts onto a parchment paper-lined baking sheet. Bake for about 8-10 minutes until toasted. Let them cool completely.

Dessert