Cakes & Cupcakes

Pumpkin Tiramisu Cake

Beth-Branch-pumpkin-tiramisu-cake
Beth-Branch-pumpkin-tiramisu-cake

Recipe by Beth Branch

Ingredients

Pumpkin Cake

  • 3 cups all-purpose flour
  • 1 tbsp Clabber Girl Baking Powder
  • ¼ tsp Clabber Girl Baking Soda
  • 1 tsp Spice Islands Pumpkin Pie Spice
  • 1/2 tsp salt
  • 1 ½ cups sugar
  • 4 large eggs
  • 3/4 cup Crisco Pure Vegetable Oil
  • 1 cup pumpkin purée
  • 1 tsp Spice Islands Pure Vanilla Extract
  • 1 ½ cups milk
  • ¾ cup strongly brewed coffee, cooled
  • 2 tbsp coffee liqueur

Mascarpone Frosting

  • 1 ½ (8-oz) package mascarpone cheese, room temperature
  • 4-oz Crisco All-Vegetable Shortening
  • 1 tsp Spice Islands Pure Vanilla Extract
  • 1 tbsp heavy cream
  • 6 cups powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • Chocolate shavings for garnish, optional

Directions

Pumpkin Cake

  1. Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with nonstick spray.
  2. Whisk together cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine sugar, eggs, oil, vanilla, and butter flavoring. Mix on medium speed with an electric mixer until just blended.
  4. Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Repeat with remaining milk and flour mixture. Mix well.
  5. Divide batter evenly between cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they’re done!)
  6. Let cakes cool in pans for about 5 minutes before transferring to a wire rack to cool completely.
  7. Once cool, level cake layers by cutting off any domed tops with a serrated knife or cake saw. Use a wooden pick or skewer to poke holes over the top of the cake. Stir together the cooled coffee and coffee liqueur. Drizzle about ¼ cup over the top of each cake.

 

Mascarpone Frosting

  1. Cream mascarpone and shortening on medium-high speed with an electric mixer until smooth and creamy.
  2. Add vanilla, cream, and half of the powdered sugar; mix until well blended. Repeat with the second half of powdered sugar and mix for 1 minute.

 

CAKE ASSEMBLY DIRECTIONS

  1. Place one cake layer on a plate or cake stand. Using a piping bag and an open star tip, pipe frosting over the top of the cake. Using a duster or mesh sieve, dust cocoa powder over the frosting. Repeat with the remaining two cake layers. Top with chocolate shavings, if desired.
  2. Store cake loosely covered in the refrigerator. Thaw for 15 to 20 minutes before serving.

Pumpkin Tiramisu Cake

Beth-Branch-pumpkin-tiramisu-cake

Ingredients

Pumpkin Cake

  • 3 cups all-purpose flour
  • 1 tbsp Clabber Girl Baking Powder
  • ¼ tsp Clabber Girl Baking Soda
  • 1 tsp Spice Islands Pumpkin Pie Spice
  • 1/2 tsp salt
  • 1 ½ cups sugar
  • 4 large eggs
  • 3/4 cup Crisco Pure Vegetable Oil
  • 1 cup pumpkin purée
  • 1 tsp Spice Islands Pure Vanilla Extract
  • 1 ½ cups milk
  • ¾ cup strongly brewed coffee, cooled
  • 2 tbsp coffee liqueur

Mascarpone Frosting

  • 1 ½ (8-oz) package mascarpone cheese, room temperature
  • 4-oz Crisco All-Vegetable Shortening
  • 1 tsp Spice Islands Pure Vanilla Extract
  • 1 tbsp heavy cream
  • 6 cups powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • Chocolate shavings for garnish, optional

Directions

Pumpkin Cake

  1. Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with nonstick spray.
  2. Whisk together cake flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine sugar, eggs, oil, vanilla, and butter flavoring. Mix on medium speed with an electric mixer until just blended.
  4. Add half of milk and half of flour mixture to the wet ingredients. Mix until just combined. Repeat with remaining milk and flour mixture. Mix well.
  5. Divide batter evenly between cake pans. Bake for 23-25 minutes or until cakes are golden brown and set in the center. (Test by inserting a toothpick into the center of each cake layer. If it comes out clean, they’re done!)
  6. Let cakes cool in pans for about 5 minutes before transferring to a wire rack to cool completely.
  7. Once cool, level cake layers by cutting off any domed tops with a serrated knife or cake saw. Use a wooden pick or skewer to poke holes over the top of the cake. Stir together the cooled coffee and coffee liqueur. Drizzle about ¼ cup over the top of each cake.

 

Mascarpone Frosting

  1. Cream mascarpone and shortening on medium-high speed with an electric mixer until smooth and creamy.
  2. Add vanilla, cream, and half of the powdered sugar; mix until well blended. Repeat with the second half of powdered sugar and mix for 1 minute.

 

CAKE ASSEMBLY DIRECTIONS

  1. Place one cake layer on a plate or cake stand. Using a piping bag and an open star tip, pipe frosting over the top of the cake. Using a duster or mesh sieve, dust cocoa powder over the frosting. Repeat with the remaining two cake layers. Top with chocolate shavings, if desired.
  2. Store cake loosely covered in the refrigerator. Thaw for 15 to 20 minutes before serving.

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