Pumpkin Tiramisu Layer Cake Fall
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 16 ounces mascarpone cheese, chilled
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar
- Unsweetened cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures that your pumpkin cake layers release easily after baking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this mixture aside for later use.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs until the mixture is pale and slightly fluffy. Stir in the vegetable oil, pumpkin puree, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain, being careful not to overmix, which can make the cake tough.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, combine the cooled espresso and the coffee liqueur if you are using it. Set this aside to use during the assembly process.
- In a large chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. In a separate bowl, gently stir the mascarpone to soften it slightly, then fold it into the whipped cream. Continue to beat until the mixture reaches stiff peaks.
- Once the cakes are completely cool, slice each layer in half horizontally to create four thin layers. Place the first layer on a serving plate. Brush it generously with the espresso soak. Spread a layer of the mascarpone cream over the top. Repeat with the remaining cake layers.
- Cover the entire cake with the remaining mascarpone cream. Chill the cake in the refrigerator for at least 4 hours, or ideally overnight, to let the flavors meld. Just before serving, dust the top generously with cocoa powder.