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Delicious Pumpkin Tiramisu Layer Cake with creamy frosting and pumpkin flavor

Pumpkin Tiramisu Layer Cake

A delightful twist on the classic Italian dessert, infused with pumpkin and warm spices, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup pumpkin puree (canned or homemade) Use quality pumpkin puree for the best flavor.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
For the Filling
  • 1 cup mascarpone cheese
  • 1 cup heavy whipping cream For a lighter version, use whipped coconut cream.
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup brewed espresso or strong coffee, cooled
  • 2 tablespoons coffee liqueur (optional)
  • Cocoa powder and cinnamon for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Mix in the pumpkin puree, eggs, and vanilla extract, combining until smooth.
  5. Gradually fold the dry ingredient mixture into the wet mixture, being careful not to over-mix.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Whipping Cream and Coffee Mixture
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Gradually add in the powdered sugar and vanilla, whip until peaks are firm.
  3. Gently fold in the mascarpone cheese until smooth.
  4. In a shallow dish, combine the brewed espresso and coffee liqueur.
Assembly
  1. Once the cakes are cool, slice each cake in half horizontally.
  2. Dip each layer in the coffee mixture briefly, then place the bottom layer on a serving plate.
  3. Spread a layer of the mascarpone filling over the soaked cake layer.
  4. Continue layering the coffee-soaked cake and the filling. Finish with the last cake layer on top.
  5. Dust the top with cocoa powder and cinnamon.
  6. Refrigerate for at least 2 hours to allow the flavors to meld together before slicing and serving.

Notes

Allowing the cake to chill overnight improves flavor and texture. Store leftovers in an airtight container in the refrigerator for up to three days.