Pumpkin Layer Cake Recipe

Introduction

There’s something truly magical about the flavors of fall, and nothing captures that essence quite like a Pumpkin Layer Cake. This delightful dessert combines the warm, spiced notes of pumpkin with the rich sweetness of a Brown Sugar Frosting, making it an irresistible treat for any autumn gathering. Whether you’re hosting a holiday dinner or simply craving a cozy easy pumpkin dessert, this cake is sure to impress with its tender layers and decadent topping.

As the leaves turn and the air grows crisp, fall desserts like this one become a staple in my kitchen. The blend of cinnamon, nutmeg, and pumpkin puree creates a warm cake that feels like a hug in every bite. Plus, with the option to pair it with a spiced whipped cream or a cinnamon cream cheese frosting, you can customize it to your taste. Let’s dive into why this recipe is a must-try for the season!

In this article, I’ll walk you through every step to create this stunning dessert, from gathering ingredients to assembling the perfect layers. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. So, grab your apron and let’s bake a Pumpkin Layer Cake that will steal the show at your next fall celebration.

Recipe Overview

Cuisine: American

Category: Dessert

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes (plus cooling)

Servings: 12 slices

What You’ll Need

Creating a Pumpkin Layer Cake requires a balance of ingredients that contribute to both flavor and texture. Here’s a breakdown of the key components and their roles in making this fall dessert easy and delicious:

• Pumpkin Puree: The star of the show, providing moisture and that signature autumnal taste.
• Spices: A mix of cinnamon, nutmeg, and cloves to enhance the pumpkin flavor with warm, cozy notes.
• Flour and Leavening Agents: These form the structure of the cake, ensuring it rises beautifully into soft layers.
• Brown Sugar: Used in both the cake and the Brown Sugar Frosting, it adds a deep, caramel-like sweetness.
• Butter and Oil: These fats keep the cake tender and moist while also forming the base of the frosting.
• Cream Cheese: For those opting for a cinnamon cream cheese frosting, this adds tangy richness to balance the sweetness.

INGREDIENTS

For the Cake:

• – 2 cups all-purpose flour
• – 1 1/2 teaspoons baking powder
• – 1 teaspoon baking soda
• – 1/2 teaspoon salt
• – 2 teaspoons ground cinnamon
• – 1/2 teaspoon ground nutmeg
• – 1/4 teaspoon ground cloves
• – 1 1/2 cups pumpkin puree
• – 1 cup granulated sugar
• – 1/2 cup brown sugar, packed
• – 1/2 cup vegetable oil
• – 1/2 cup unsalted butter, softened
• – 4 large eggs
• – 1 teaspoon vanilla extract

For the Brown Sugar Frosting:

• – 1 cup unsalted butter, softened
• – 1/2 cup brown sugar, packed
• – 4 cups powdered sugar
• – 2 tablespoons heavy cream
• – 1 teaspoon vanilla extract

Optional Spiced Whipped Cream:

• – 1 cup heavy cream
• – 2 tablespoons powdered sugar
• – 1/2 teaspoon ground cinnamon

PREPARATION

1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, or line with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
3. In a large mixing bowl, beat the pumpkin puree, granulated sugar, brown sugar, oil, and butter until smooth and well combined, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
8. For the Brown Sugar Frosting, beat the butter and brown sugar together until creamy. Gradually add the powdered sugar, followed by the heavy cream and vanilla, beating until smooth and fluffy.
9. Once the cakes are cool, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the Pumpkin Layer Cake with the remaining frosting.
10. (Optional) For a spiced whipped cream topping, whip the heavy cream, powdered sugar, and cinnamon until soft peaks form. Dollop or pipe onto the cake for an extra touch.

NUTRITION INFORMATION

• Calories: 520 per slice
• Total Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 65g
• Sugar: 48g
• Protein: 5g
• Sodium: 320mg

Values are approximate and based on a serving size of 1 slice (1/12 of the cake).

Tips for Perfect Cake Layers

Ensuring even, moist layers for your Pumpkin Layer Cake is key to a stunning presentation. Always measure your ingredients accurately, and don’t skip sifting the dry ingredients if they appear lumpy. Additionally, avoid opening the oven door during baking to prevent the cakes from sinking. If your layers dome too much, trim them flat with a serrated knife before frosting for a polished look.

Alternative Frosting Ideas

While the Brown Sugar Frosting is divine, you can switch things up with a cinnamon cream cheese frosting for a tangy twist. Simply blend cream cheese with butter, powdered sugar, and a dash of cinnamon. This pairs beautifully with the spiced cake and adds a creamy contrast to every bite.

Storing and Freezing Tips

If you’re baking ahead, store your unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, freeze the layers for up to three months. Frosted cakes should be refrigerated in an airtight container for up to five days, though the texture is best enjoyed within the first couple of days.

Pairing with Other Fall Desserts

This Pumpkin Layer Cake shines on its own but also complements other fall desserts easy to make, like pumpkin cheesecake bars. Serve alongside a slice of cheesecake or a warm apple crisp for a dessert spread that celebrates the season. Check out my collection of pumpkin cheesecake recipes for more inspiration.

Customizing for Dietary Needs

Adapting this recipe for dietary restrictions is simpler than you might think. Swap all-purpose flour for a gluten-free blend, and use a plant-based butter and milk alternative for a dairy-free version. The pumpkin flavor will still shine through, ensuring everyone can enjoy this easy pumpkin dessert.

FREQUENTLY ASKED QUESTIONS

Can I make this Pumpkin Layer Cake ahead of time?

Absolutely! You can bake the cake layers up to two days in advance and store them as an unfrosted cake at room temperature, wrapped tightly. Alternatively, freeze the layers for up to three months. Frost the cake on the day of serving for the freshest taste and texture. If frosted, refrigerate and let it sit at room temperature for about 30 minutes before slicing to soften the frosting.

What if I don’t have pumpkin puree?

If you’re out of canned pumpkin puree, you can make your own by roasting and blending fresh pumpkin. Alternatively, substitute with butternut squash puree in a pinch—it offers a similar texture and sweetness. Just ensure the substitute is smooth and not too watery to maintain the structure of your Pumpkin Layer Cake.

Can I use a different pan size?

Yes, you can adapt this recipe to different pan sizes, though baking times will vary. For a 9-inch pan, reduce the baking time by about 5 minutes and check for doneness with a toothpick. If using a single larger pan for a sheet cake, extend the baking time slightly and monitor closely to avoid overcooking.