Pumpkin Layer Cake Recipe

If you’re looking to capture all the glorious flavors of fall in one irresistible dessert, look no further than this Pumpkin Layer Cake. Plush, moist cake layers boast the deep caramel and spice notes of pumpkin pie, while silky cream cheese frosting blankets every bite. Whether you’re hosting a festive gathering or just want to treat yourself to the coziest of homemade bakes, this cake is the ultimate autumn showstopper you’ll want to make (and share!) year after year.

Pumpkin Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin Layer Cake lies in a handful of simple but powerful ingredients. Each one adds something special, from the rich pumpkin purée to the warm pumpkin pie spice and the tangy cream cheese. Let’s break down what makes these components shine:

  • All-purpose flour: The foundation of the cake, yielding that classic, tender crumb.
  • Baking powder: Lifts the cake and gives it a light, fluffy texture.
  • Baking soda: Reacts with the acidity of the pumpkin for extra lift and softness.
  • Pumpkin pie spice: Delivers a heady, cozy bouquet of cinnamon, nutmeg, and cloves throughout every layer.
  • Salt: Balances and enhances all the sweet, spicy notes.
  • Vegetable oil: Keeps the cake moist and tender, even days after baking.
  • Brown sugar (packed): Adds moisture and a deep, caramel-like sweetness.
  • Granulated sugar: Sweetens while keeping the crumb light and structured.
  • Large eggs: Bind everything together and give the cake a lovely rise.
  • Pumpkin purée (15 oz can): The star of the show, infusing layers with bright color and rich flavor.
  • Vanilla extract: Adds aroma and warmth, deepening the cake’s overall flavor.
  • Cream cheese (softened): Essential for that tangy, classic frosting.
  • Unsalted butter (softened): Blends with cream cheese for a dreamy, spreadable texture.
  • Powdered sugar: Sweetens the frosting and makes it fluffy and smooth.
  • Vanilla extract (for frosting): Brightens up the creamy frosting beautifully.
  • Cinnamon (optional): Adds a warm, aromatic twist to the frosting (a must-try if you love spice!).

How to Make Pumpkin Layer Cake

Step 1: Prepare and Preheat

Before you get going, preheat your oven to 350°F (175°C) and take a moment to grease and line two 9-inch round cake pans with parchment paper. Trust me, lining the pans makes removing the finished cakes so easy, and helps keep those beautiful layers intact.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This step evenly distributes the leaveners and spices, so every bite of your Pumpkin Layer Cake will be packed with flavor and fluffiness.

Step 3: Combine Wet Ingredients

Grab a large bowl and beat together the vegetable oil, brown sugar, and granulated sugar until well combined and glossy. This pairing of oil and sugars is the secret to that ultra-moist cake crumb we all crave.

Step 4: Add Eggs, Pumpkin, and Vanilla

One at a time, add the eggs to the sugar mixture, beating well after each addition. Then stir in your can of pumpkin purée and a splash of vanilla extract. The batter should now be thick, creamy, and richly colored—absolutely irresistible.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet, mixing just until you don’t see any more streaks of flour. Be careful not to overmix; just a gentle stir is all you need for a tender Pumpkin Layer Cake.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the oven and bake for 28–32 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the layers cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.

Step 7: Make the Cream Cheese Frosting

While the cakes are cooling off, whip together the softened cream cheese and butter until fluffy. Gradually mix in the powdered sugar, vanilla, and a little cinnamon if you like things extra cozy. Beat until your frosting is pale, creamy, and irresistible.

Step 8: Assemble and Frost Your Pumpkin Layer Cake

Once the cakes are cool, spread a thick layer of frosting over the first cake layer, top with the second, and then lavishly frost the top and sides. Stand back and marvel at your masterpiece before slicing in!

How to Serve Pumpkin Layer Cake

Pumpkin Layer Cake Recipe - Recipe Image

Garnishes

A sprinkle of chopped toasted pecans or walnuts makes this cake look like it came from a bakery, and adds a pleasant crunch to each bite. For a festive touch, consider dusting the top with a bit more pumpkin pie spice or even arranging a few edible flowers or sugared cranberries for a real wow factor.

Side Dishes

This Pumpkin Layer Cake pairs perfectly with a hot cup of chai tea, maple latte, or spiced cider. If you’re aiming for a more decadent dessert table, serve slices alongside a scoop of vanilla or butter pecan ice cream to double down on comfort.

Creative Ways to Present

For a rustic look, leave the sides semi-naked so the golden pumpkin layers peek through the frosting. Make mini Pumpkin Layer Cakes by cutting rounds from baked sheet cake, or turn it into cupcakes for hand-held fun. However you cut it, it’s guaranteed to draw a crowd!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Layer Cake (if you have any!) can be covered with plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. The flavors in the cake and frosting meld and deepen as it sits, making those next-day slices even more irresistible.

Freezing

You can freeze individual slices or even a whole (unfrosted or frosted) cake for up to two months. Wrap tightly in plastic and foil, or place in an airtight container. To thaw, simply transfer to the fridge overnight. If frosted, expect the texture of the frosting to be slightly softer after thawing—but every bit as delicious.

Reheating

This cake is delicious straight from the fridge, but if you love a slightly warm slice, pop a piece in the microwave for 10–15 seconds. The frosting becomes silky and the pumpkin spices will waft through your kitchen all over again!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure the purée is very well-drained so the batter doesn’t become too wet—it should be close in consistency to canned pumpkin for best results in your Pumpkin Layer Cake.

Is it possible to make this recipe as cupcakes?

Yes! The batter works beautifully for cupcakes. Fill lined muffin tins about two-thirds full and bake at 350°F for 18–22 minutes until a toothpick comes out clean.

Can I add nuts or chocolate chips?

Yes, feel free to fold in up to 1/2 cup chopped toasted pecans, walnuts, or chocolate chips to the batter for extra texture and flavor. Just be sure not to overload the batter so the layers bake evenly.

Does this Pumpkin Layer Cake need to be refrigerated?

Because of the cream cheese frosting, it’s best to store the cake in the refrigerator—especially if you’re keeping it for more than a day. Let slices sit at room temperature for 15–20 minutes before serving for best texture.

Can I double the recipe for a taller cake?

You sure can! Double all the ingredients and bake in four 9-inch pans (or two deep 8-inch pans, adjusting bake time as needed). It makes for a true centerpiece dessert at big celebrations.

Final Thoughts

This Pumpkin Layer Cake captures everything I love about autumn baking—cozy spices, rich pumpkin, and clouds of fluffy cream cheese frosting. It’s simple enough for a weeknight treat, but extra-special for birthdays and holidays. I hope you’ll bake it soon and fall just as hard for it as I have!

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Pumpkin Layer Cake Recipe

Pumpkin Layer Cake Recipe


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4.8 from 22 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in the flavors of fall with this delightful Pumpkin Layer Cake. Moist layers of spiced pumpkin cake are filled and frosted with a decadent cream cheese frosting, creating a perfect dessert for any autumn gathering.


Ingredients

Scale

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup vegetable oil
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 (15 oz) can pumpkin purée
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 (8 oz) block cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Combine wet ingredients: In a large bowl, beat oil, brown sugar, and granulated sugar. Add eggs one at a time, then mix in the pumpkin purée and vanilla.
  4. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing until just combined. Divide batter between pans and bake for 28–32 minutes.
  5. Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and cinnamon (if using).
  6. Assemble cake: Once cakes are cool, spread frosting between layers and over the top and sides of the cake.

Notes

  • For added texture, mix 1/2 cup chopped toasted pecans into the batter or sprinkle them on top.
  • The cake can be made ahead and stored in the fridge for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 270mg
  • Fat: 24g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

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