Pumpkin Layer Cake with Velvety Vanilla Frosting

Photo by Leigh Beisch.

Butter, room temperature
2 cupsAll-purpose flour, plus extra for dusting the pans
2 cupsGranulated sugar
2 teaspoonsBaking soda
2 teaspoonsGround cinnamon
1 teaspoonKosher or sea salt
½ teaspoonFreshly grated nutmeg
¼ teaspoon Ground cloves
3 largeEggs, beaten
1 cupCanola or vegetable oil
2 teaspoonsPur vanilla extract
1 ¼ cupsCanned unsweetened pumpkin puree
1 cupLightly packed sweetened flaked coconut
¾ cupCanned crushed pineapple, undrained
⅓ cupDried currants
2 pouchesThe Frosting Queens Velvety Vanilla Frosting


Position a rack in the center of the oven and preheat to 350°F.

Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

In a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves.

In a medium bowl, combine the eggs, oil, and vanilla.

In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.

Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined.

Add the pumpkin mixture and stir just until combined.

Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean.

Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

Spread the Velvety Vanilla Frosting on the bottom layer, top with second layer and frost it, too.

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