This pumpkin layer cake is a cozy treat that brings fall to your table. With soft pumpkin sponge layers and rich cream cheese frosting, it’s perfect for any celebration or just because!
I love how the spices in this cake remind me of warm autumn days. Plus, it’s so easy to slice and share—everyone will want a piece! 🎃🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, you could use a 1:1 gluten-free flour blend. I’ve had great success with almond flour for a unique texture, but be mindful it may change the flavor slightly.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced filling. If you can’t find it, homemade pumpkin puree is simple to make by roasting and pureeing fresh pumpkin. Sweet potato puree works well too!
Spices: The mix of cinnamon, ginger, nutmeg, and cloves creates a warm, festive flavor. Feel free to adjust the spices based on your taste—adding more cinnamon always makes me happy!
Cream Cheese: For the frosting, full-fat cream cheese offers the best flavor. If you want a lighter version, try using Neufchâtel cheese. You can also use Greek yogurt for a healthier twist, but the texture may change.
How Do I Ensure My Cake is Moist and Fluffy?
To achieve a moist and fluffy cake, there are a few important techniques to follow. First, make sure you measure your ingredients accurately. Too much flour can make the cake dense.
- Don’t overmix once you add the dry ingredients to the wet ones. Mix just until combined to keep the cake light.
- Use room-temperature eggs and other ingredients for a smoother batter.
- Don’t skip the cooling process! Letting your cakes cool properly helps retain moisture and ensures they don’t fall apart when you frost them.
- When frosting, make sure the cake is completely cool. Otherwise, the frosting will melt!
These simple tips will help guarantee your Pumpkin Layer Cake is a hit on your table!
How to Make Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (packed, 220g) light brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 (15-ounce) can (425g) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of salt (optional)
For Decoration:
- Chopped walnuts (optional)
How Much Time Will You Need?
This Pumpkin Layer Cake takes about 20 minutes to prepare and 25-30 minutes to bake. Plus, you’ll want to chill it for about 30 minutes before serving. So overall, set aside about 1 hour and 30 minutes for the entire process, plus additional time for cooling.
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Start by preheating your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans, or you can line them with parchment paper for easy removal later. This will help ensure your cakes don’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until everything is well combined. This step is crucial for even distribution of the leavening agents and spices.
3. Mix Sugars and Wet Ingredients:
In a large bowl, take your granulated sugar and brown sugar, and whisk them together with the vegetable oil. Then, add the eggs one at a time, making sure to whisk well after each addition. Next, stir in the pumpkin puree and vanilla extract until you have a smooth mixture.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture and fold gently. Stir just until everything is combined; be careful not to overmix, as this can make your cake dense.
5. Bake:
Now it’s time to bake! Divide the batter evenly among the prepared cake pans. Smooth out the tops with a spatula. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool:
When the cakes are done, allow them to cool in the pans for about 10 minutes. After that, carefully turn them out onto wire racks to cool completely. This ensures they don’t continue to cook in the pans and helps keep them moist.
7. Make the Frosting:
While the cakes are cooling, make the cream cheese frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the sifted powdered sugar and beat until fluffy. Finally, mix in the vanilla extract and a pinch of salt if you like.
8. Assemble the Cake:
Once the cakes are completely cool, take the first layer and place it on a serving plate. Spread a thick, even layer of frosting on top. Repeat this with the second layer. Once stacked, place the final layer on top and cover the entire cake with the remaining frosting.
9. Decorate:
If you’d like, sprinkle some chopped walnuts on top and around the sides of the cake. Press them gently into the frosting to help them stick.
10. Chill and Serve:
For best results, refrigerate the cake for about 30 minutes to let the frosting set. Before serving, allow the cake to come to room temperature for a few minutes to enhance the flavors.
Enjoy this deliciously moist Pumpkin Layer Cake with its creamy, tangy frosting—a delightful treat for any occasion!
Can I Use a Different Type of Sugar in This Cake?
Absolutely! While granulated and light brown sugar give the best flavor and texture, you can substitute coconut sugar or turbinado sugar if you prefer. Just keep in mind that using different sugars might slightly alter the final color and taste.
Can I Make This Cake Gluten-Free?
Yes! You can easily make this cake gluten-free by using a 1:1 gluten-free flour blend. Just check that the blend contains a binder like xanthan gum for the best results.
How Should I Store Leftover Pumpkin Layer Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Let the cake sit at room temperature for a bit before serving to bring back its fluffy texture!
Can I Freeze This Cake?
Definitely! You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. They will keep well for up to 3 months. When ready to enjoy, let them thaw in the fridge and frost them after they reach room temperature.
