Pumpkin Layer Cake with Cream Cheese Frosting Recipe
Introduction
This Pumpkin Layer Cake with Cream Cheese Frosting is a moist and flavorful dessert perfect for autumn celebrations. The rich pumpkin pairs beautifully with the tangy cream cheese frosting to create a classic treat everyone will love.
Ingredients
- 2 cups pumpkin puree
- 3 cups all-purpose flour
- 4 large eggs
- 2 cups granulated sugar
- 8 oz cream cheese, softened (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Step 3: In another bowl, beat the eggs and sugar until light and fluffy. Stir in the pumpkin puree.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Step 6: To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Step 7: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with remaining layers. Finish by frosting the top and sides of the cake.
Tips & Variations
- For extra spice, add a pinch of ground cloves or ginger to the batter.
- Use canned pumpkin puree for ease, or homemade for fresher flavor.
- If you prefer, substitute half the all-purpose flour with whole wheat flour for a nuttier taste.
Storage
Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor. The cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin. Make sure to cook and strain it well to achieve the right texture for the cake.
How do I prevent the cake from drying out?
Be careful not to overbake the layers. Also, keep the cake well wrapped or covered to maintain moisture.
PrintPumpkin Layer Cake with Cream Cheese Frosting Recipe
A moist and flavorful pumpkin layer cake topped with rich cream cheese frosting, perfect for fall gatherings and festive occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake Layers
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix Wet Ingredients. In a large bowl, beat granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and creamy.
- Combine Batter. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which could lead to a dense cake.
- Bake Cake Layers. Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow layers to cool completely.
- Make Cream Cheese Frosting. In a bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Frost and Assemble Cake. Place one cake layer on a serving plate, spread an even layer of cream cheese frosting on top, then place the second cake layer over it. Frost the top and sides of the entire cake with the remaining frosting. Chill for at least 30 minutes before serving for best results.
Notes
- You can add chopped nuts or raisins to the batter for added texture.
- Ensure the cake layers are completely cool before frosting to prevent melting.
- Store the cake in the refrigerator for up to 4 days.
- Bringing cream cheese and butter to room temperature prior to making frosting helps achieve a smooth consistency.
Keywords: pumpkin cake, pumpkin layer cake, cream cheese frosting, fall dessert, holiday cake, homemade cake
