Layered Pumpkin Cake
A delicious layered pumpkin cake with a creamy cheese filling, perfect for autumn.
Ingredients
Cake Ingredients
- 2 eggs
- 1 cup sugar (180g)
- 150ml vegetable oil
- 200g grated raw pumpkin
- 50g chopped walnuts or almonds
- 50g raisins or finely chopped dates
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 200g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
Filling Ingredients
- 120g cream cheese (Philadelphia or similar)
- 50g soft butter
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 150°C (300°F).
- In a large bowl, combine the eggs, sugar, and oil. Beat until smooth. In a separate bowl, mix the flour with baking soda, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, stirring until well combined. Fold in the grated pumpkin, nuts, raisins (or dates), vanilla, and cinnamon.
- Pour the batter into a small baking pan (21x21 cm) or a similarly sized form. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the filling, beat the cream cheese together with the butter for about 5 minutes until the mixture is fluffy. Gradually add the powdered sugar, continuing to mix for another 2 minutes.
- Once the cake is cool, slice it horizontally to create layers. Spread the filling between the layers and reassemble the cake. You can also spread a layer of filling on top of the cake. Store in the refrigerator.