This Pumpkin Layer Cake is a seasonal treat that’s both moist and fluffy! With rich pumpkin flavor and warm spices, it’s perfect for cozy gatherings.
The creamy frosting on top just makes everything better! I always have a slice ready to enjoy with a hot cup of coffee. It’s like a hug in cake form! 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for ease, but if you’re feeling adventurous, you can make your own by roasting a sugar pumpkin and pureeing it. Just make sure it’s pure pumpkin, not spiced pumpkin pie filling!
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives this cake its warm flavor. If you’re missing one, try substituting with pumpkin pie spice, which contains many of these. You can adjust the quantity to your taste!
Butter: I always use unsalted butter for baking, but if you only have salted butter, just cut back a little on the added salt in the recipe.
Buttermilk: If you don’t have buttermilk, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes, and you’ll have a quick substitute!
How Do I Get My Cake Layers Even?
Getting even cake layers can be tricky, but there are some simple tricks to help! First, use a kitchen scale to measure your batter for each layer. This ensures that the same amount goes into each pan.
- After mixing the batter, weigh the entire bowl of batter.
- Divide that total by three to know how much batter should go in each cake pan.
- Use a ladle or measuring cup to scoop out the right amount for each pan.
Another tip: once you pour the batter into the pans, gently tap them on the counter to release any air bubbles and level the batter. It’ll help the cakes rise evenly in the oven!
How to Make a Delicious Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk or whole milk
For the Cream Cheese Frosting:
- 16 ounces (450g) cream cheese, softened
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
For the Topping:
- Chopped toasted pecans or walnuts (optional)
How Much Time Will You Need?
This recipe will take approximately 20 minutes of prep time and around 30 minutes to bake, plus an additional hour to chill. In total, set aside about 2 hours for the whole process of making this delicious cake, including cooling and frosting time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, or you can line them with parchment paper to make it easier to remove the cakes later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will ensure your spices are evenly distributed throughout the cake. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat them until the mixture is light and fluffy, which usually takes about 3-5 minutes.
4. Add the Eggs:
Next, add the eggs one at a time to the butter mixture. Make sure to beat well after each egg is added so they are fully incorporated.
5. Add Pumpkin and Vanilla:
Now it’s time to add the pumpkin puree and vanilla extract. Mix everything until it’s nice and smooth.
6. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Blend everything together just until combined; be careful not to overmix!
7. Divide and Prepare for Baking:
Evenly divide the cake batter among your three prepared pans, smoothing out the tops to make them as even as possible.
8. Bake the Cakes:
Place the pans in the preheated oven and bake for 25-30 minutes. Check if the cakes are done by inserting a toothpick into the center; it should come out clean.
9. Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This is important, so your frosting doesn’t melt when you apply it!
10. Make the Cream Cheese Frosting:
In a mixing bowl, beat together cream cheese and softened butter until they’re smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and a pinch of salt, mixing until fluffy.
11. Assemble the Cake:
To assemble, place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top and frost again. Add your final layer and cover the entire cake with the remaining frosting.
12. Garnish the Cake:
If you’d like, sprinkle chopped toasted pecans or walnuts on top for added texture and flavor. Gently press them into the frosting.
13. Chill and Serve:
For best results, refrigerate the cake for at least 1 hour before slicing. This allows the frosting to set for cleaner cuts.
Enjoy your deliciously moist Pumpkin Layer Cake with friends and family—a perfect way to celebrate the flavors of autumn!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast a sugar pumpkin until tender, then puree it until smooth. Make sure it’s not too watery to keep the cake from being soggy!
How Should I Store Leftover Cake?
Store the leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month!
Can I Make the Cake Ahead of Time?
Yes, you can bake the cakes in advance. Just let them cool completely, then wrap them tightly in plastic wrap and store in the fridge for up to 3 days. Frost just before serving for the best results.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk. Let it sit for 5-10 minutes, and it’s ready to use.
