This Pumpkin Layer Cake is a festive treat with soft, spiced pumpkin layers and creamy frosting. It’s perfect for fall celebrations or whenever you crave something sweet!
Who can resist a cake that tastes like autumn on a plate? I love serving it with a side of coffee for an extra cozy moment. You’ll want a second slice, I promise! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you want a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is convenient and yields great flavor. If you prefer, you can use homemade puree made from roasted pumpkin.
Spices: The blend of cinnamon, ginger, nutmeg and cloves brings warmth to the cake. You can adjust the spices or use pumpkin pie spice if you have that on hand!
Cream Cheese: For the frosting, full-fat cream cheese gives a rich flavor. If you’re looking for a lighter option, you can use Neufchâtel cheese instead.
How Do I Ensure My Cake Layers Are Fluffy and Tender?
The key to fluffy cake layers lies in the creaming method. Properly beating the butter and sugar creates air pockets that helps the cake rise. Here are some tips:
- Start with softened butter at room temperature for optimal mixing.
- Beat the mixture for 3-4 minutes until it’s light and pale in color.
- Incorporate eggs one at a time. This method helps maintain the structure.
- When adding dry ingredients, mix on low speed to avoid over-developing the gluten, which can make the cake tough.
Remember, the gentler you are during mixing at this stage, the fluffier your cake will be!
What’s a Good Way to Frost My Cake Smoothly?
Applying frosting can be tricky, but a few tips can make it easier:
- After your cake layers cool, apply a thin crumb coat first to seal in any loose crumbs. Chill for 20 minutes.
- Use an offset spatula for even spreading. This tool helps create a smooth, professional look.
- Start from the top of the cake and work your way down to the sides.
Chilling the cake after the crumb coat is crucial, as it makes the final frosting layer smoother and easier to work with!
How to Make a Delicious Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For Garnish (Optional):
- Caramel sauce
- Chopped pecans or walnuts
How Much Time Will You Need?
This Pumpkin Layer Cake takes about 20 minutes to prepare and 30-35 minutes to bake, followed by cooling time. Make sure to chill the cake for about an hour after frosting for the best results!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). While it’s heating, grease and flour two 9-inch round cake pans or line them with parchment paper circles to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This will add flavor and lift to your cake. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until it’s light and fluffy—this should take around 3-4 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, giving it all a good mix.
5. Incorporate the Pumpkin:
Now, mix in the pumpkin puree until everything is blended together smoothly.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix here!
7. Prepare for Baking:
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake:
Put the pans in the oven and bake for 30-35 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, they’re ready!
9. Cool the Cakes:
Take the cakes out of the oven and let them cool in the pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely.
10. Make the Frosting:
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth. Add 3 cups of powdered sugar gradually, mixing on low until combined. Increase to medium-high speed and beat until fluffy. If you want it sweeter, you can add more sugar to taste. Finally, mix in the vanilla extract and a pinch of salt.
11. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick, even layer of frosting on top.
12. Add the Second Layer:
Carefully place the second cake layer on top. Spread a thin crumb coat of frosting over the whole cake to seal in the crumbs. Refrigerate for about 20 minutes.
13. Final Frosting:
After chilling, spread the remaining frosting over the top and sides of the cake evenly.
14. Garnish (Optional):
For a special touch, drizzle caramel sauce down the sides and sprinkle with chopped pecans or walnuts if desired.
15. Chill Before Serving:
It’s best to chill the cake for at least an hour to let the frosting set. Then, slice and enjoy a piece of this delightful Pumpkin Layer Cake!
Enjoy your cozy, warmly spiced pumpkin layer cake with creamy frosting and optional caramel and nuts for an extra treat! 🍰
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, simply roast a small pumpkin until tender, then puree it in a blender or food processor until smooth. Make sure to measure out 1 ¾ cups of the puree for the recipe.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Just remember to let it thaw in the fridge before enjoying!
Can I Make This Cake Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 baking mix. Make sure it contains xanthan gum, which helps provide the right texture for cakes!
How Can I Make the Frosting Sweeter or Less Sweet?
If you want your frosting sweeter, simply add more powdered sugar until you reach your desired sweetness. Conversely, if it becomes too sweet, you can balance it by adding a pinch of salt. Tasting as you go is key!
