Pumpkin Layer Cake with Creamy Cinnamon Whip

For the cake:
Before you start the cake, put your stand mixer bowl and beaters into the refrigerator to chill (you’ll want them nice and cold for when you start the cinnamon whip).

Preheat oven to 350°F. Prepare two 9″ round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds and butter the paper. Set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside.

In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once into the flour mixture. Stir until just moistened (batter may be just a bit lumpy). Divide batter evenly between the two prepared pans.

Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into the centers comes out clean. Do not overbake. Remove pans from the oven and let cakes cool completely in pans set on a wire rack.

For the creamy cinnamon whip:
Using the chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator.

Add cream cheese to the same stand mixer bowl that you used for the cream and whip the cream cheese until very smooth, about 1 to 2 minutes. Blend in the vanilla, cinnamon and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, gently folding to combine.

To assemble the layer cake:
Remove the cakes from the pans. Arrange the first layer of cake on a platter or cake stand, flat side up. Place about half of the creamy cinnamon whip on top of the cake, in the center of the cake. Using a spatula or the back of a serving spoon, start to gently spread the frosting out to the edge of the cake, making an even layer. Place the second layer of cake on top of the creamy cinnamon whip (flat side down) and press it down very gently to compress the layers just a bit. Add the remaining creamy cinnamon whip to the center of the top cake layer and spread it out to the edges in the same fashion. Then make swirls in the whipped topping with the back of a spoon, if desired. Dust top of cake with additional cinnamon. Chill cake for 2 to 3 hours for best cutting results.

Source: Pumpkin cake adapted from my favorite pumpkin chocolate chip muffins. Creamy cinnamon whip adapted from my Aunt Patsy’s Strawberry Pie.