Description
This moist and flavorful Pumpkin Layer Cake combines warm spices and creamy cream cheese frosting for a perfect autumn dessert. Featuring layers of tender pumpkin cake infused with cinnamon, ginger, and nutmeg, it’s a festive treat ideal for holiday gatherings or cozy nights.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating thoroughly after each addition to create a smooth batter.
- Incorporate Wet Ingredients: Mix in pumpkin puree, buttermilk, and vanilla extract until everything is well blended.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient blend into the wet ingredients, mixing just until the batter is smooth and no streaks of flour remain, avoiding overmixing.
- Fill Cake Pans: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula.
- Bake the Cakes: Place pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature.
- Prepare Frosting: Beat the cream cheese and softened butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, about one cup at a time, beating after each addition until the frosting is smooth and spreadable.
- Flavor the Frosting: Mix in vanilla extract and ground cinnamon to give the frosting an extra layer of warmth and flavor.
- Assemble First Layer: Place one cake layer on your serving plate. Spread an even layer of frosting over the top.
- Add Second Layer: Carefully place the second cake layer over the frosting and spread another layer of frosting on top.
- Top with Third Layer and Frost: Add the final cake layer and spread the remaining frosting evenly over the top and sides to cover the cake completely.
- Decorate: Optionally garnish the cake with cinnamon sticks or a light sprinkle of nutmeg for a festive touch before serving.
Notes
- Ensure all ingredients like butter, cream cheese, and eggs are at room temperature for the best texture.
- Do not overmix the batter to keep the cake tender and light.
- Use fresh spices for the most aromatic result.
- Store the cake refrigerated due to the cream cheese frosting and consume within 3-4 days.
- The cake layers can be baked a day ahead and wrapped tightly in plastic wrap to save time.
