4-LAYER PUMPKIN CAKE WITH CREAM CHEESE ICING

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk

FROSTING:1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.

TIP: Cake layers may be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.

Using an electric mixer beat butter and cream cheese together until smooth. Add orange peel and orange juice until blended in. Add powdered sugar, about a cup at a time, beating until smooth.

Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).

TIP: Cake may be completed (without walnut garnish) 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Garnish cake with the walnuts before serving.

I have seen this several places on the internet. My version and this photo are from superfashion.us

Disclaimer: I have not made this cake. It looked so good I am putting on my blog for future use.