Delicious Pumpkin Torte Recipe

Indulge in the flavors of fall with this delicious pumpkin torte. A moist and flavorful cake is layered with a creamy pumpkin filling and topped with a sweet cream cheese frosting. This dessert is perfect for any occasion and will leave your guests wanting more. Enjoy the warm and cozy taste of pumpkin in every bite.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• For the filling:
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup heavy cream
• For the frosting:
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• For garnish:
• Ground cinnamon

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, cream together the granulated sugar and butter until light and fluffy. Add the pumpkin puree and mix until well combined.
4. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
9. To make the filling, beat the cream cheese and powdered sugar in a medium bowl until smooth and creamy.
10. Add the pumpkin, cinnamon, nutmeg, and ginger. Mix until well combined.
11. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
12. To make the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy.
13. Gradually add the powdered sugar and vanilla extract. Beat until well combined and smooth.
14. To assemble the torte, place one cake layer on a serving plate. Spread half of the pumpkin filling over the top. Place the second cake layer on top and press gently.
15. Spread the cream cheese frosting over the top and sides of the cake.
16. Sprinkle ground cinnamon on top for garnish.
17. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
18. Slice and serve chilled. Enjoy!

Interesting Facts