Introduction

This Pumpkin Layer Cake with Cream Cheese Frosting is a cozy, flavorful dessert perfect for autumn or any time you crave a rich, moist cake. The spiced pumpkin layers combine beautifully with the tangy, smooth cream cheese frosting for a classic treat everyone will love.

Pumpkin Layer Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

1 cup pumpkin puree
2 cups all-purpose flour
1 1/2 cups sugar
3 large eggs
8 oz cream cheese, softened
Additional ingredients for frosting: butter and powdered sugar (quantities as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
Step 2: In a mixing bowl, combine pumpkin puree, sugar, and eggs until smooth. Gradually add flour and mix until fully incorporated.
Step 3: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
Step 4: While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese with butter and powdered sugar until smooth and fluffy.
Step 5: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake evenly.

Tips & Variations

For extra spice, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to the cake batter.
Use canned pumpkin puree for convenience or homemade for a fresher taste.
Chill the cream cheese frosting before spreading to make it easier to work with.
Add chopped nuts or chocolate chips between the layers for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Yes, both canned and fresh pumpkin puree work well in this recipe. Canned pumpkin is convenient and consistent, while fresh puree adds a slightly fresher flavor.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.

Pumpkin Layer Cake with Cream Cheese Frosting Recipe

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4.5 from 407 reviews

This delightful Pumpkin Layer Cake with Cream Cheese Frosting is a perfect autumn treat combining moist, spiced pumpkin cake layers with a rich and tangy cream cheese frosting. Ideal for celebrations or cozy gatherings, this cake offers a comforting blend of warm spices and creamy sweetness that everyone will love.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 to 4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the spices (cinnamon, ginger, nutmeg, cloves). In a large bowl, beat the granulated sugar, brown sugar, eggs, and pumpkin puree until smooth. Gradually add the oil, then mix in the buttermilk and vanilla extract. Slowly blend the dry ingredients into the wet mixture until just combined.
Bake Cake Layers: Grease and flour two 9-inch round cake pans. Evenly divide the batter between the pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, one cup at a time, mixing well until the frosting reaches your desired sweetness and consistency. Stir in vanilla extract and a pinch of salt for balance.
Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Carefully place the second layer over it and frost the top and sides of the entire cake evenly. Decorate as desired.

Notes

For best results, use room temperature ingredients to create a smooth batter and frosting.
You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
Make sure to fully cool the cake layers before frosting to prevent melting the frosting.
Store the frosted cake in the refrigerator and bring to room temperature before serving for optimal texture.
Optional: Add chopped nuts or raisins to the batter for additional texture and flavor.

Keywords: Pumpkin Layer Cake, Cream Cheese Frosting, Autumn Dessert, Spiced Cake, Holiday Cake