Introduction

This Pumpkin Layer Cake with Cream Cheese Frosting is a delightful treat that combines warm spices and creamy sweetness. Perfect for autumn gatherings or any time you crave a cozy dessert, it’s sure to impress with its soft texture and rich flavors.

Pumpkin Layer Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

1 cup pumpkin puree
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 large eggs
8 oz cream cheese, softened
Optional: baking powder, spices such as cinnamon and nutmeg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and flouring them, then mix the pumpkin puree, flour, sugar, eggs, and any spices or leavening agents you are using until smooth. Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Step 2: While the cake cools, prepare the cream cheese frosting by beating the softened cream cheese until smooth and fluffy. Once the cake layers are cool, spread a thick layer of frosting on the first layer, then place the second layer on top and frost the entire cake evenly. Chill briefly if needed before serving.

Tips & Variations

For a spiced pumpkin flavor, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to the batter.
Use canned pumpkin puree when fresh pumpkin isn’t available for convenience and consistent texture.
To lighten the frosting, fold in a little whipped cream or use half the amount of cream cheese with some mascarpone.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Before serving, bring it to room temperature for the best texture and flavor. Leftover cake can be frozen for up to a month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can cook and puree fresh pumpkin. Be sure to remove excess moisture by cooking it down to avoid a watery batter.

How do I prevent the cake from drying out?

Avoid overbaking and ensure you measure your flour correctly by spooning it into the measuring cup rather than scooping. Also, keeping the cake wrapped or covered retains moisture.

Pumpkin Layer Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 124 reviews

This Pumpkin Layer Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for the fall season. The cake features tender layers infused with warm pumpkin and spices, complemented by a rich and tangy cream cheese frosting. Ideal for holiday gatherings or any cozy occasion.

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

Ingredients

Scale

Cake Layers

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

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. In another bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy. Add the pumpkin puree, vegetable oil, and vanilla extract to the egg mixture and mix until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cake batter.
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely in pans on a wire rack.
Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition until the frosting is light and fluffy. Stir in the vanilla extract.
Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting. Smooth or decorate as desired.
Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. Slice and serve chilled or at room temperature for best flavor and texture.

Notes

For best results, use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.
Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
You can add chopped nuts or raisins to the batter for added texture if desired.
Store the cake covered in the refrigerator for up to 4 days.
Bring slices to room temperature before serving for enhanced flavor.

Keywords: Pumpkin Cake, Cream Cheese Frosting, Fall Dessert, Layer Cake, Holiday Cake