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A slice of golden pumpkin spice cake with white frosting on a white plate with a fork, beside a teacup on a blue placemat

Old-fashioned pumpkin layer cake

Course Dessert
Author Sara Noel

Ingredients

Cake ingredients

  • 2½ cups sifted cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ⅔ cup vegetable shortening
  • ¾ cup milk divided
  • 1 cup canned or homemade pumpkin puree
  • 2 eggs

Brown sugar frosting ingredients

  • 2 egg whites at room temperature
  • 1½ cups packed brown sugar
  • ⅓ cup water
  • 2 teaspoons light corn syrup
  • Pinch of salt
  • 1 teaspoon vanilla

Directions

Cake directions

  • Heat the oven to 375 F. Grease and flour two deep 8-inch round cake pans.
  • Put the shortening in a large mixing bowl.
  • Sift the flour, baking powder, salt, sugar, and pumpkin pie spice together over the shortening.
  • Add ½ cup of the milk and the pumpkin. Beat with a mixer for 1 minute.
  • Add the remaining ¼ cup milk and the eggs. Beat 2 more minutes, scraping the bowl often.
  • Divide the batter between the pans. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the layers completely before frosting.

Frosting directions

  • In the top of a double boiler, beat the egg whites, brown sugar, water, corn syrup, and salt for about 1 minute, until blended.
  • Set the pan over simmering water, without letting the bottom touch the water. Beat on high for about 7 minutes, until the frosting is glossy and holds stiff peaks. If you have an instant-read thermometer, it should reach at least 161 F.
  • Take the pan off the heat. Beat in the vanilla for 1 to 2 minutes, until thick and fluffy.
  • Spread it between the layers and over the top and sides right away, because it sets quickly.