This Pumpkin Layer Cake is a delightful treat, perfect for fall! With moist pumpkin spice layers and creamy frosting in between, it feels like a warm hug on a plate.
Honestly, I love how the spices dance on my tastebuds. It’s like the essence of autumn made sweet! Enjoy a slice with your favorite warm drink—you’ll feel cozy in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cake. If you’re gluten-free, you can try a 1:1 gluten-free flour blend. I often add a bit of cornstarch to lighten the cake texture.
Pumpkin Puree: Canned pumpkin is easy to use and consistent. For a fresher taste, you can make your own by cooking and pureeing fresh pumpkin. Just be sure to remove excess moisture.
Spices: The warm spices bring out the pumpkin flavor beautifully. If you don’t have all the spices, a pumpkin pie spice mix can be a good substitute! I love using fresh nutmeg for an extra kick.
Cream Cheese: For frosting, full-fat cream cheese is best for rich flavor. If you prefer something lighter, mascarpone can work well, but it will change the taste slightly.
How Do I Achieve the Perfect Cake Texture?
Getting a fluffy and moist cake is all about mixing well and baking at the right temperature. Here’s how you can do it:
- Make sure your eggs and cream cheese are at room temperature for better blending.
- When combining the wet and dry ingredients, mix until just combined—overmixing can lead to a dense cake.
- Check your cakes a few minutes before the baking time is up. Every oven is different! Use a toothpick to check for doneness. It should come out clean or with a few crumbs.
Additionally, letting the cakes cool in the pans before transferring them helps prevent breakage. Enjoy baking this lovely cake!
Delicious Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (240ml) vegetable oil
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 4 large eggs
- 1 (15-ounce) can (425g) pumpkin puree
- 1 teaspoon 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 vanilla extract
- Pinch of salt
Optional Topping:
- Caramel sauce for drizzle
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 25-30 minutes to bake, plus additional time for cooling and chilling the cake. In total, you can expect about an hour and a half before it’s ready to serve, including the frosting and optional garnishing!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing and flouring them, or you can line them with parchment paper for easier removal later. This will ensure that your cake layers come out smoothly!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the spices (cinnamon, ginger, nutmeg, and cloves) until everything is well combined. This step adds flavor and helps the cake rise.
3. Combining Wet Ingredients:
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk them together until the mixture is smooth. Then, add the eggs one at a time, ensuring to beat well after each addition for a well-blended mix. Stir in the pumpkin puree and vanilla until everything is perfectly mixed.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture, stirring gently until just incorporated. Make sure not to overmix the batter; this will help keep your cake light and fluffy!
5. Baking the Cakes:
Divide the batter evenly among the three prepared pans. Bake them in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary based on your oven, so keep an eye on them!
6. Cooling Down:
After baking, allow the cakes to cool in the pans for about 10 minutes. Then, carefully invert them onto wire racks to cool completely. This is important for ensuring they don’t become soggy.
7. Making the Frosting:
While the cakes cool, prepare the cream cheese frosting. Beat the softened cream cheese and butter together with an electric mixer until it becomes light and fluffy. Gradually incorporate the sifted powdered sugar and mix until smooth. Finally, add the vanilla extract and a pinch of salt.
8. Assemble the Cake:
Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Repeat this with the second and third layers, then ensure the entire outside and top of the cake is frosted smoothly.
9. Optional Drizzle and Chill:
If you want to add a sweet touch, drizzle caramel sauce over the top and sides of the frosted cake. Lastly, chill the cake in the refrigerator for at least 30 minutes to let the frosting set before slicing.
Enjoy every delightful bite of your Pumpkin Layer Cake, perfect for sharing with friends and family during all your cozy occasions!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it. Make sure to remove any excess moisture to keep your cake from becoming soggy. One medium-sized pumpkin will yield about 1 1/2 to 2 cups of puree, which is perfect for this recipe.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it; wrap slices in plastic wrap and place them in an airtight container or freezer bag. Thaw in the fridge overnight when you’re ready to enjoy more cake!
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend, preferably one that contains xanthan gum or is specifically designed for baking. This should give you a similar texture while keeping the delicious pumpkin flavor intact.
How Can I Make the Frosting Sweeter or Less Sweet?
If you want a sweeter frosting, feel free to add more powdered sugar a little at a time until you reach your desired sweetness. For a less sweet option, you can reduce the sugar by a few tablespoons, but keep in mind that this might change the frosting’s texture slightly. You could also add a bit of lemon juice or zest for a tangy contrast!
