Pumpkin Layer Cake Recipe

Pumpkin Layer Cake

prep time
cook time
total time
makes
12 servings

Even if you’re not a big fan of pumpkin, this lightly spiced pumpkin layer cake is worthy of a taste! Sugar, cinnamon, ginger and vanilla tone down the pumpkin flavor and the cream cheese frosting’s not too sweet.

Lining each pan with parchment paper is absolutely the best way to ensure that the cakes will pop out of the pans easily.

You’ll want to make sure your cakes have completely cooled before icing them or that creamy white icing won’t be picture-perfect.

Pumpkin Layer Cake Recipe

what you'll need
  • cake
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 cup brown sugar, firmly packed
  • 15 oz can pumpkin purée
  • 1 tsp pure vanilla extract
  • 1 1/4 cups oil
  • 5 large eggs, room temperature
  • 1/2 cup nuts, chopped, optional
  • frosting
  • 12 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 3 tsp pure vanilla extract
Nutrition Facts
Pumpkin Layer Cake Recipe
Amount Per Serving
Calories 720 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 13g 65%
Polyunsaturated Fat 13g
Monounsaturated Fat 13g
Cholesterol 129mg 43%
Sodium 673mg 28%
Potassium 283mg 8%
Total Carbohydrates 81g 27%
Dietary Fiber 2g 8%
Sugars 55g
Protein 9g 18%
Vitamin A 48%
Vitamin C 3%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. To make the cakes, preheat oven to 350 degrees and cut parchment paper to fit the bottom of two 9" round cake pans. Spray the bottom and sides of the pans with non-stick spray. Place parchment cutouts in the bottom of each pan then spray the pans again.
  2. Sift flour, sugar, baking powder, baking soda, salt, cinnamon and ginger into a medium-sized bowl. In a separate mixing bowl or the bowl of a stand mixer fitted with the paddle attachment mix brown sugar, pumpkin, vanilla, oil and eggs until completely combined and sugar is dissolved.
  3. Add dry ingredients in 3 stages, fully incorporating each addition before adding the next—if you want to add nuts, now’s the time! Divide the batter evenly between the two pans and bake 35–40 minutes or until a toothpick comes out with a few moist crumbs attached. (The center should be firm and spring back when you touch it.)
  4. Cool cakes on a cooling rack approximately 5 minutes then invert onto the rack and remove the pans and parchment paper. Allow the cakes to cool completely.
  5. To make the frosting, place cream cheese and butter in a bowl and beat until smooth, creamy and completely incorporated.
  6. Scrape the sides of the bowl and add powdered sugar and vanilla, mixing gently until the sugar has been absorbed. Increase the speed to high then beat until the frosting is light and fluffy.
  7. Place one of the cooled cakes right side up on a serving dish and add ½–¾ cup of frosting to the center. Spread the icing evenly over the top of the cake then place the other cake upside down on top of the icing to create the top layer. Remove any crumbs from the plate and use the remaining icing to frost the top and sides of the cake. Slice and enjoy!
Cheryl Says

Placing the top layer of the cake upside down will ensure a flat surface for the top of the cake. If you don’t mind a domed look for the top of your cake…just place it right side up.

Pumpkin Layer Cake Recipe