Irresistible Pumpkin Tiramisu Layer Cake Recipe to Savor

There’s something magical about a Pumpkin Tiramisu Layer Cake that makes it the perfect dessert for cozy gatherings. Imagine rich layers of pumpkin spice cake interspersed with creamy mascarpone, all dusted with cocoa that evokes the essence of autumn in every bite. cozy baked oats recipe mini pineapple upside down cheesecakes This is a dessert that not only looks impressive but tastes like a warm hug on a chilly day. For more inspiration, check out this easy yogurt cake recipe.

I remember the first time I made this cake; my kitchen transformed into a delightful chaos, with flour clouds and pumpkin purée splatters everywhere. Friends arriving at my house were greeted by the intoxicating aroma of spices wafting through the air. It’s hard to resist the allure of this showstopper, especially when it’s served at holiday dinners or cozy fall get-togethers.

I recall my cousin’s eyes widening with delight when I unveiled this masterpiece at Thanksgiving dinner last year.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade puree, but make sure it’s 100% pumpkin for the best flavor.

• Mascarpone Cheese: This creamy Italian cheese adds richness; ensure it’s at room temperature for easy blending.

• Eggs: Fresh eggs are essential for structure; room temperature eggs incorporate better into the batter.

• Granulated Sugar: Sweeten your layers perfectly; adjust to taste if you prefer a less sweet dessert.

• All-Purpose Flour: Standard flour works best; consider sifting for lighter layers.

• Baking Powder and Baking Soda: These leavening agents give your cake the perfect rise and texture.

• Cinnamon, Nutmeg, and Cloves: These spices infuse warmth and depth into your cake; fresh ground is always best!

• Cocoa Powder: Unsweetened cocoa adds color and flavor between the layers; sift before using to avoid clumps.

• Vanilla Extract: A splash of pure vanilla enhances all flavors beautifully; skip the imitation stuff if possible.

• Heavy Cream: Whipped cream will top off your creation wonderfully; chill before whipping for optimal results.

The full ingredients list, including measurements, is provided in the recipe card directly below. mediterranean lemon chicken soup.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes slide out effortlessly.

Mix Your Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until well combined. The aroma will transport you to a cozy café!

Create Your Batter Base: In another bowl, mix sugar and eggs until fluffy. Add pumpkin puree and vanilla extract while stirring gently until smooth.

Combine Everything Beautifully : Gradually add dry ingredients to wet ones in batches. Mix just until combined; overmixing can lead to dense cakes—nobody wants that!

Bake Those Layers : Pour equal amounts of batter into prepared pans. Bake for 25-30 minutes until a toothpick comes out clean from the center.

Prepare Your Mascarpone Mixture : While cakes cool, whip heavy cream in one bowl until soft peaks form. soft baked maple donut bars In another bowl, blend mascarpone cheese with sugar until smooth. Fold whipped cream into mascarpone gently for lightness.

Layer It Up! : Once cakes are cool, place one layer on a serving plate. Spread half of mascarpone mixture on top followed by a dusting of cocoa powder. Repeat with second layer and finish with remaining mascarpone on top.

There you have it—a glorious Pumpkin Tiramisu Layer Cake ready to impress! Add some extra cocoa powder or even caramel drizzle if you’re feeling fancy.

Always remember: baking is as much about joy as it is about precision! Enjoy each step as you create this beautiful cake that captures all the flavors of fall in every bite!

Perfecting the Cooking Process

To achieve the best results, start by baking the pumpkin cake layers, then whip up the mascarpone filling while they cool. This ensures everything comes together seamlessly.

Add Your Touch

Feel free to replace pumpkin puree with sweet potato or add chocolate chips for an extra twist. Customize it based on your taste preferences! For more inspiration, check out this maple sweet potato casserole recipe.

Storing & Reheating

Store leftover Pumpkin Tiramisu Layer Cake in an airtight container in the fridge for up to five days. For serving, enjoy chilled or at room temperature.

It was during a chilly autumn dinner party when I first served this cake. The looks of pure joy on my friends’ faces made all those hours in the kitchen worthwhile!

FAQ

Can I make this cake gluten-free?

Absolutely! Just swap all-purpose flour with a gluten-free blend for delicious results.

How can I make it less sweet?

Reduce the sugar in both the cake and filling to suit your taste preferences.

What can I substitute for mascarpone cheese?

Cream cheese mixed with a bit of heavy cream works well as a mascarpone alternative.

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Pumpkin Tiramisu Layer Cake

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• Author: Teprod
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the comforting flavors of fall with this Pumpkin Tiramisu Layer Cake. Rich layers of pumpkin spice cake are harmoniously paired with creamy mascarpone and dusted with cocoa, making it a show-stopping dessert for any gathering. Perfectly balanced between warm spices and velvety textures, this cake is sure to impress friends and family alike at your next cozy get-together.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (canned or homemade)
• 8 oz mascarpone cheese (room temperature)
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/3 cup unsweetened cocoa powder (sifted)
• 1 tsp vanilla extract
• 1 cup heavy cream (chilled)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat eggs and sugar until fluffy. Mix in pumpkin puree and vanilla until smooth.
4. Gradually add dry ingredients to wet mixture, mixing just until combined.
5. Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
6. While the cakes cool, whip heavy cream to soft peaks. Blend mascarpone with sugar until smooth; fold in whipped cream.
7. Once cooled, layer the first cake on a serving plate, spread half of the mascarpone mixture on top, dust with cocoa, then repeat with the second layer.
8. Finish by topping with remaining mascarpone and cocoa powder.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Autumn

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Keywords: Substitute pumpkin puree with sweet potato for a different flavor. For extra indulgence, mix in chocolate chips or a drizzle of caramel.