Pumpkin Layer Cake with Cream Cheese Frosting Recipe

There is something absolutely magical about a Pumpkin Layer Cake with Cream Cheese Frosting Recipe that feels like a warm hug on a plate. This cake marries the cozy spices of pumpkin and autumn with the rich tang of cream cheese frosting, creating a dessert that’s moist, flavorful, and irresistibly inviting. Whether you’re baking for a special occasion or just want to bring a little sweetness to your day, this recipe is one you’ll return to again and again.

Ingredients You’ll Need

The beauty of this Pumpkin Layer Cake with Cream Cheese Frosting Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role: from the flour that shapes the cake, to the warm spices that give it depth, and the cream cheese that adds the perfect smooth, tangy finish.

• 3 cups all-purpose flour: Provides structure and a tender crumb to the cake.
• 1 tablespoon baking powder: Helps the cake rise beautifully and stay light.
• 2 teaspoons baking soda: Works with the acidic buttermilk to boost rise and tenderness.
• 2 teaspoons ground cinnamon: Adds that classic, cozy pumpkin-spice flavor.
• 1 teaspoon ground ginger: Gives a subtle zing and warmth to the spice blend.
• 1 teaspoon ground nutmeg: Offers a sweet, nutty aroma that complements pumpkin perfectly.
• 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
• 1 cup unsalted butter, softened: Adds richness and helps create a tender texture.
• 2 cups granulated sugar: Sweetens the cake and adds moisture.
• 4 large eggs: Bind ingredients and contribute to the cake’s fluffiness.
• 1 cup pumpkin puree: Provides moisture, flavor, and that gorgeous pumpkin color.
• 1 cup buttermilk: Makes the cake tender and adds a gentle tang.
• 2 teaspoons vanilla extract: Enhances all the flavors beautifully.
• 8 oz cream cheese, softened (for frosting): The star of the frosting’s smooth, tangy richness.
• 1/2 cup unsalted butter, softened (for frosting): Ensures the frosting is creamy and spreadable.
• 4 cups powdered sugar (for frosting): Sweetens and thickens the frosting to perfection.
• 1 teaspoon vanilla extract (for frosting): Brightens the frosting’s flavors.
• 1 teaspoon ground cinnamon (for frosting): Adds a hint of spice that ties back to the cake.

How to Make Pumpkin Layer Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C), and grease and flour three 9-inch round cake pans. This step ensures your layers bake evenly and come out smoothly, saving you from a frustrating sticky mess later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Combining these upfront evenly distributes the spices and leavening agents, which is key for consistent flavor and cake rise.

Step 3: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This takes several minutes but is crucial for creating a tender crumb that practically melts in your mouth.

Step 4: Add Eggs

Add the eggs one at a time to the butter-sugar mixture, beating well after each one. This step ensures the eggs are fully incorporated, adding moisture and structure to your cake.

Step 5: Blend Wet Ingredients

Mix in the pumpkin puree, buttermilk, and vanilla extract until everything is beautifully combined. These ingredients add moistness and that signature pumpkin flavor that’s hard to resist.

Step 6: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet mixture, stirring gently just until smooth. Overmixing can make the cake tough, so be gentle and stop once everything is incorporated.

Step 7: Bake Your Layers

Divide the batter evenly between the prepared pans and bake for 25-30 minutes. You’ll know the cakes are ready when a toothpick inserted in the center comes out clean, and the tops are springy to the touch.

Step 8: Cool the Cakes

Allow the cakes to cool in their pans for about 10 minutes to set, then transfer them to wire racks to cool completely. Cooling fully is essential before frosting to prevent melting or sliding.

Step 9: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until silky smooth. Gradually add powdered sugar one cup at a time, beating until the frosting is creamy and luscious. Stir in vanilla extract and cinnamon to infuse the frosting with warm spice.

Step 10: Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Repeat with the second layer, then place the final cake layer on top. Cover the entire cake with the remaining frosting, smoothing it on the sides and top for that picture-perfect finish.

Step 11: Decorate as You Wish

Consider a simple sprinkle of ground nutmeg or strategically placed cinnamon sticks for a rustic, charming look that perfectly complements the cake’s flavors.

How to Serve Pumpkin Layer Cake with Cream Cheese Frosting Recipe

Garnishes

Adding garnishes like a light dusting of cinnamon or nutmeg, chopped toasted pecans, or even some candied ginger pieces gives the cake an inviting touch and layered flavor experience that makes each bite even more special.

Side Dishes

This pumpkin cake pairs wonderfully with a bright dollop of whipped cream or fresh berries to cut through the richness and add freshness. A hot cup of spiced chai or coffee also makes a perfect companion.

Creative Ways to Present

For a festive look, slice the cake into smaller, elegant mini-cakes or serve it in layered individual jars or glasses with extra frosting and crushed ginger snaps on top. It makes sharing this classic dessert fun and visually stunning.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your cake loosely with plastic wrap or store it in an airtight container in the refrigerator. This helps keep the cream cheese frosting fresh and the layers moist for up to 4-5 days.

Freezing

You can freeze individual cake layers (wrapped tightly in plastic wrap and then foil) before frosting for up to 3 months. When ready, thaw overnight in the refrigerator and then frost and assemble for a freshly baked taste.

Reheating

If you prefer serving the cake at room temperature, remove it from the fridge about 30 minutes before serving. Avoid microwaving the frosted cake as this can cause the frosting to melt and texture to change.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor, saving time without sacrificing taste.

What if I don’t have buttermilk, can I substitute it?

You can easily make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk, then letting it sit for 5-10 minutes before using. This mimics the acidity and helps tenderize the cake.

How do I make sure my cake layers come out evenly baked?

Using three pans of the same size and filling them with equal batter amounts is key. Rotate pans halfway through baking if your oven heats unevenly to ensure all layers bake evenly.

Can I add nuts or chocolate chips to the cake batter?

Yes! Fold in chopped pecans or walnuts for crunch, or chocolate chips for a little surprise sweetness. Just fold them gently in the last step before dividing batter among pans.

What’s the best way to get smooth frosting on the sides of the cake?

Use an offset spatula or a bench scraper dipped in warm water to smooth the frosting. The warm tool helps glide the frosting evenly without tearing the cake.

Final Thoughts

This Pumpkin Layer Cake with Cream Cheese Frosting Recipe is truly a soul-soothing dessert that brings warmth and joy with every bite. Its cozy spices, moist texture, and luscious frosting make it an absolute crowd pleaser. I can’t wait for you to try it and add it to your favorite seasonal treats—there’s nothing quite like the comfort of homemade pumpkin cake shared with the people you love.

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