Pumpkin Date Stack Cake with Mascarpone Frosting
Prep time
Cook time
Total time
Serves: 12 - 16 servings
  • ¾ cup unsalted butter + more for pans
  • 2 cups cake flour + more for pans
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1½ cups granulated sugar
  • 3 tablespoons molasses
  • 3 large eggs
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup pitted chopped dates
  • 4 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, room temperature
  • chopped pitted dates for garnish
  1. Preheat the oven to 350° F.
  2. Butter and flour three 8-inch round cake pans.
  3. In a medium bowl, sift the cake flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
  4. With an electric mixer, beat the butter and granulated sugar on medium speed for 3 minutes, or until light and fluffy.
  5. Add the molasses, blend thoroughly.
  6. Add the eggs one at a time, mixing well between each egg.
  7. In a medium bowl mix the pumpkin, buttermilk and vanilla.
  8. Alternately add the dry ingredients and pumpkin mixture to the butter mixture in three additions, beating on low speed after each addition until combined.
  9. Stir in the dates.
  10. Divide the batter between the prepared pans.
  11. Bake the cakes for 30 minutes, or until a cake tester inserted in the cake comes out clean.
  12. Place the cakes on a wire and cool for 10 minutes.
  13. Remove the cakes from the pans and cool completely.
  14. With an electric mixer beat the cream cheese and butter on medium speed, until smooth and creamy.
  15. Add the powdered sugar to the mixture slowly.
  16. Add the vanilla extract, mix well.
  17. Add the mascarpone cheese and beat until smooth.
  18. Place one cooled cake layer on a serving plate.
  19. Spread one third of the frosting on top.
  20. Repeat with the remaining layers.
  21. Chill for at least one hour.
  22. Garnish the cake with chopped dates before serving.
Recipe by Black Girl Chef's Whites at http://blackgirlchefswhites.com/the-dairy-good-cookbook/