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–+ servings

Pumpkin Layer Cake

A moist and flavorful pumpkin layer cake with warm spices and creamy frosting, perfect for autumn celebrations.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil Can substitute with unsweetened applesauce or melted coconut oil.
  • 4 large eggs Use room temperature for better emulsification.
  • 1 can (15 oz) pumpkin puree Can substitute with homemade, but ensure it's well-drained.
  • 1 teaspoon vanilla extract

For the frosting

  • 8 oz cream cheese, softened Can substitute with Greek yogurt but will change texture.
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar Sift before using for a smooth frosting.
  • 1 teaspoon vanilla extract For frosting.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. (Use parchment paper for extra assurance.)
  • In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  • In another bowl, beat granulated sugar, brown sugar, vegetable oil, and eggs until smooth and creamy; then, mix in pumpkin puree and vanilla extract.
  • Gradually add the dry mixture to the wet ingredients and mix until just combined.
  • Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  • Let cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.

Frosting and Assembly

  • Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
  • Once cakes are completely cooled, spread frosting between layers and over the top of the cake.
  • Decorate with additional spices or nuts if desired before serving.

Notes

Store leftover cake in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 250mgFiber: 2gSugar: 30g
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