Pumpkin Tiramisu Layer Cake

Give your favorite coffee-flavor dessert a fall twist. Pumpkin makes the perfect pairing with the warm spices and coffee syrup that infuses every layer.

layered spice cake covered in white frosting on white and gold cake stand
Photo: Carson Downing
Hands On Time:
30 mins
Bake Time:
15 mins
Chill Time:
2 hrs
Servings:
12

Ingredients

  • 1 cup all-purpose flour

  • 2 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 4 eggs, room temperature

  • 1 ⅓ cup granulated sugar

  • 1 cup canned pumpkin

  • 1 tablespoon lemon juice

  • 1 cup finely chopped toasted hazelnuts

  • 1 Coffee Syrup

  • 1 Maple-Mascarpone Cream

  • Unsweetened cocoa powder (optional)

Coffee Syrup

  • ½ cup sugar

  • ½ cup water

  • 2 tablespoon instant espresso coffee powder

  • 1 tablespoon amaretto

  • 1 tablespoon hazelnut liqueur

Maple-Mascarpone Cream

  • 2 cup heavy cream

  • 1 ounce mascarpone cheese

  • ¼ cup maple syrup

Directions

  1. Lightly grease three 9-inch round cake pans; line bottom of pans with parchment paper. Grease and flour parchment. In a small bowl stir together first six ingredients (through nutmeg).

  2. Preheat oven to 375°F. In a large mixing bowl beat eggs with a mixer on high about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium until light and fluffy. Beat in pumpkin and lemon juice on low. Add flour mixture; beat just until combined. Divide batter among prepared pans, spreading evenly. Sprinkle with nuts.

  3. Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cakes from pans. Remove cakes from pans and carefully peel off the parchment. Cool cakes, nut sides up, on wire racks. Sprinkle any loose nuts on cakes.

  4. To assemble, place one cake layer, nut side up, on a serving plate. Drizzle with one-third of the Coffee Syrup. Spread with 3/4 cup of the Maple-Mascarpone Cream. Repeat cake, syrup, and cream layers. Add remaining cake layer; drizzle with remaining syrup and generously frost the top with cream. Spread remaining cream around layers. Angle a long, clean spatula vertically against the cake to scrape excess cream off the sides.

  5. Cover and chill 2 to 24 hours. Before serving, top with additional hazelnuts and sprinkle with cocoa powder (if using).

Coffee Syrup

  1. In a small saucepan combine sugar, water, and coffee powder. Bring to boiling over medium, stirring to dissolve sugar. Gently boil 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.

Maple-Mascarpone Cream

  1. In a large bowl beat cream, mascarpone cheese, and maple syrup with a mixer on medium to high until soft peaks form (tips curl).

Coffee Syrup

In a small saucepan combine 1/2 cup sugar, 1/2 cup water, and 2 Tbsp. instant espresso coffee powder. Bring to boiling over medium, stirring to dissolve sugar. Gently boil 1 minute. Remove from heat. Stir in 1 Tbsp. each Amaretto and hazelnut liqueur.

Maple-Mascarpone Cream

In a large bowl beat 2 cups heavy cream, one 8-oz. container mascarpone cheese and 1/4 cup maple syrup with a mixer on medium to high until soft peaks form (tips curl).

If you only have one or two baking pans to work with, you can bake these cakes in batches--just keep the extra batter in the refrigerator.

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