This Pumpkin Tiramisu Cake Recipe is the perfect segue into the colorful Fall season and all its delicious flavors! It is not overly sweet but is very fluffy, moist and delicious.
Tiramisu Pumpkin Cake Batter Instructions
First things first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
Remove bowl from the mixer stand and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions. Carefully mix in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
Divide batter evenly into 3 – 10” baking pans greased with butter (I used a cup scooper to divide batter evenly into pans). Bake in a preheated oven at 350 F (180 C) for 18 minutes.
Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from baking pans.
Remove cake sponges from pans and cool completely before frosting.
Tiramisu Pumpkin Cake Frosting Instructions
Next, while the cake sponges are cooling, make the frosting. Start beating softened cream cheese and confections’ sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through. Then add heavy whipping cream, beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
Tiramisu Pumpkin Cake Assembling Instructions
Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream. Place cake sponge onto a cake platter and soak with freshly brewed espresso. Pipe out starts on top of the cake sponge. Then place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
Refrigerate the cake for at least 4 hours or overnight before serving.
Enjoy with a cup of hot tea or coffee.
Pumpkin Tiramisu Cake Recipe https://www.valyastasteofhome.com/pumpkin-tiramisu-cake-recipe/