This Pumpkin Layer Cake is a cozy treat for fall! With soft pumpkin spice layers and creamy frosting, it’s like a hug in dessert form.
Trust me, when the smell of this cake fills the kitchen, you’ll feel right at home. Perfect for gatherings or just a sweet snack! 🎃
I love serving it with a warm cup of tea. It’s easy to make and sure to impress your friends—everyone will be asking for the recipe!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cake structure. You can swap in gluten-free flour if needed, but check for a 1:1 blend designed for baking to get the best results.
Pumpkin Puree: Make sure to use pure pumpkin puree—not the spiced pie filling. If fresh pumpkins are in season, you can roast and puree them for an even fresher taste. Canned is a convenient option!
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin flavor. If you’re missing one, you can use a pumpkin pie spice mix instead—just adjust the amount based on your taste preferences.
Cream Cheese: Essential for tangy, creamy frosting. You can use Neufchâtel cheese as a lighter option, or try mascarpone for a richer taste.
Sugar: Granulated and brown sugars sweeten the cake. If you’re looking for less sugar, you can use coconut sugar or a sugar substitute, but be aware it might change the texture.
How Do I Avoid Overmixing the Batter?
A common challenge in cake baking is overmixing, which can lead to a dense texture. To keep your batter light:
- Mix the wet and dry ingredients just until you see no dry flour. It’s okay if a few lumps remain!
- Use a gentle folding motion when incorporating the dry ingredients instead of vigorous stirring.
- Consider using a spatula once most ingredients are combined to minimize mixing.
Remember, the less you mix, the lighter your cake will be!
Why Should I Chill the Cake Before Slicing?
Chilling your cake allows the frosting to set properly, making it easier to slice and serve. Here’s why it’s a good practice:
- The frosting firms up slightly, providing a cleaner cut when you slice the cake.
- Chilling helps the flavors meld together, enhancing the overall taste.
Just 30 minutes in the fridge is all you need for a perfect slice of pumpkin layer cake!
How to Make the Perfect Pumpkin Layer Cake
Ingredients You’ll Need:
For The Pumpkin Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons vanilla extract
For The Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 25 minutes for prep and another 30 minutes for baking. You’ll want to allow for cooling time, about 10 minutes in the pans and a couple of hours after assembling to let the frosting set. All in all, you’re looking at about 3 hours total, but most of that is just waiting!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Start by preheating your oven to 350°F (175°C). Get three 8-inch round cake pans ready by greasing and flouring them. This will keep the cake from sticking later on.
2. Mixing the Dry Ingredients:
In a large bowl, combine all your dry ingredients: flour, baking powder, baking soda, salt, and all those lovely spices (cinnamon, ginger, nutmeg, and cloves). Whisk them together until they’re well mixed—about a minute or so will do!
3. Combining the Wet Ingredients:
In a different bowl, mix together the granulated sugar, brown sugar, and vegetable oil until everything is nicely blended. Then, add in the eggs one at a time, mixing well after each addition. It should be all smooth and creamy now!
4. Adding the Pumpkin:
Stir in the pumpkin puree and vanilla. Make sure everything is combined well; this is where the pumpkin flavor really starts to come alive!
5. Mixing Dry and Wet Ingredients:
Gradually add the dry ingredients to your wet mixture, folding them in gently until just combined. Be careful not to overmix—this keeps your cake nice and airy.
6. Baking the Cakes:
Now, evenly pour the batter into your prepared pans. Bake them in the oven for about 25-30 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean, they’re ready!
7. Cooling the Cakes:
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack. Let them cool completely while you make the frosting.
8. Making the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Stir in the vanilla and pinch of salt. Beat it on high speed for a couple of minutes, making it light and fluffy!
9. Assembling the Cake:
Once the cakes are completely cooled, place one layer on your serving plate. Spread a nice layer of the cream cheese frosting on top. Add the second layer and do the same. For the top layer, apply frosting on top and around the sides of the cake.
10. Garnishing and Chilling:
If you like, you can garnish with a sprinkle of cinnamon or some chopped nuts for an extra touch. Chill the cake in the fridge for about 30 minutes to let the frosting set, making it easier to slice when you’re ready to serve.
And there you have it—your delightful Pumpkin Layer Cake is ready! Slice it up and enjoy with friends and family, or keep it all to yourself (we won’t tell!). Happy baking! 🎉
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree for a fresher flavor. Simply roast a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure to measure out 1 ¾ cups of fresh puree to match the canned amount!
What Can I Substitute for Cream Cheese in the Frosting?
If you need a substitute for cream cheese, you can use mascarpone cheese for a richer flavor or Greek yogurt for a lighter option. Keep in mind that the texture and taste may vary slightly.
How Do I Store Leftovers?
To store any leftovers, place the cake in an airtight container in the fridge. It will stay fresh for up to 3 days. If you’re freezing it, wrap individual slices tightly in plastic wrap and foil, and it can last up to 2 months.
Can I Make This Cake Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 baking blend to achieve a similar texture. The result should still be delicious!