PUMPKIN LAYER CAKE WITH BROWN SUGAR AND CINNAMON CREAM CHEESE FROSTING

INGREDIENTS

• FOR THE CäKE
• 3 cups (375 gräms) äll purpose flour
• 2 teäspoons bäking powder
• 1 teäspoon bäking sodä
• 2 teäspoons ground cinnämon
• 1/2 teäspoon ground ginger
• 1 teäspoon sält
• 1 cup (226 gräms) unsälted butter, room temperäture
• 1 cup (200 gräms) gränuläted white sugär
• 1 cup (215 gräms) golden brown sugär, päcked
• 4 lärge eggs, ät room temperäture
• 2 teäspoons (10 ml) pure vänillä exträct
• 1 15 oz. cän (425 gräms) pumpkin puree
• 
  
• FOR THE FROSTING
• 5 ounces (140 gräms) egg whites
• 5 ounces (140 gräms) golden brown sugär
• 1/2 teäspoon sält
• 8 ounces (226 gräms) unsälted butter, cut into 2 inch chunks änd ät room temperäture
• 8 ounces (226 gräms) creäm cheese, ät room temperäture
• 2 teäspoons (10 ml) pure vänillä exträct
• 2 teäspoons cinnämon
• Pecäns änd/or cinnämon sugär for gärnish (optionäl)

INSTRUCTIONS

FOR THE CäKE

1. Preheät the oven to 350 degrees fährenheit.
2. Greäse änd line 3 6x2 inch round päns with pärchment päper.
3. In ä lärge bowl, whisk together the flour, bäking powder, bäking sodä, cinnämon, ginger, änd sält.
4. With än electric mixer, beät the butter, gränuläted sugär, änd brown sugär together on medium high until light änd fluffy (äbout 2-3 minutes).
5. Beät the eggs in one ät ä time on medium speed, scräping down the sides of the bowl when necessäry.
6. ädd the vänillä exträct änd beät until combined.
7. With the mixer on low, beät in the pumpkin puree änd flour mixture in 3 ädditions, älternäting between them änd stärting änd ending with the flour mixture.
8. Divide the bätter evenly between the 3 päns (I used ä scäle to do this) änd bäke for 35-40 minutes, until ä toothpick inserted into the center comes out cleän.
9. Cool on wire räcks for 15 minutes.
10. Turn the cäkes out of the pän onto the wire räcks änd cool completely.

FOR THE FROSTING:

1. In ä lärge bowl (I used the bowl of my ständ mixer), combine the egg whites, brown sugär, änd sält.
2. Pläce the bowl over ä pot of simmering wäter änd whisk often. The wäter should not touch the bowl, since it's the steäm thät will be heäting the egg whites. If they heät up too fäst, you'll end up with scrämbled eggs.
3. .....................
4. .................................

Full Recipe >> cakemerchant.com

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