Pumpkin Layer Cake recipe
Soft, perfectly spiced pumpkin cake layers stacked with velvety cream cheese frosting — this is the fall dessert of your dreams. Cozy, nostalgic, and full of heart, it's a seasonal centerpiece perfect for gatherings big and small.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Cake Pans
- Parchment Paper
- Wire Rack
- Offset Spatula
Ingredients
Cake
- 2 1/2 cups cake flour sifted
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup buttermilk room temperature
Cream Cheese Frosting
- 8 oz cream cheese brick-style, softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Prepare cake pans with parchment circles and baking spray.
- Whisk together cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger.
- Cream butter until fluffy. Add sugars and mix well. Beat in eggs one at a time, then add pumpkin puree and vanilla.
- Alternate adding dry ingredients and buttermilk, mixing on low until just combined.
- Divide batter evenly between pans. Bake until a toothpick comes out clean. Cool in pans briefly, then transfer to racks.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Mix until fluffy.
- Frost the cooled cake layers, smoothing the outside. Decorate as desired and chill before serving.
Notes
Use room-temp ingredients. Avoid overmixing. Chill the cake before frosting. Always use brick-style cream cheese. For cleaner edges, apply a crumb coat and chill before the final layer.