Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched the maple cream.
1 1/2 cups (7 1/2 ounces) all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (8 3/4 ounces) sugar
8 tablespoons unsalted butter, melted and cooled
3 large eggs
1 (15-ounce) can unsweetened pumpkin puree
1 1/2 cups heavy cream, chilled
1/4 cup maple syrup
1/4 cup pecans, toasted and chopped
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds. Spread one-fourth of batter (about 1 cup) in even layer in each prepared pan. Bake until toothpick inserted in center comes out clean, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Invert each cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely. Reprep pans and repeat with remaining batter.
TO ASSEMBLE: Using dry, clean bowl and whisk attachment, whip cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes. Place 1 cake layer on cake plate or pedestal, then spread one-fourth of whipped cream (scant cup) evenly over top. Repeat with remaining cake layers and whipped cream. Sprinkle pecans on top and serve.
Copyright 2016 America's Test Kitchen. All rights reserved. Used with permission.
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