Pumpkin Layer Cake Recipe

A slice of pumpkin layer cake next to the rest of the cake.

Moist, lightly spiced pumpkin layer cake is covered in rich homemade cream cheese frosting for a delicious fall dessert.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 626kcal

Author Kate @ I Heart Eating

Equipment

8-inch round cake pans

Ingredients

Cake

¼ cup unsalted butter at room temperature
1 cup granulated sugar
3 large eggs at room temperature
15 ounce can of pumpkin puree
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup whole milk at room temperature

Cream cheese frosting

2-8 ounce bricks plain cream cheese at room temperature
½ cup unsalted butter at room temperature
8 cups powdered sugar
2 teaspoons vanilla extract
½ teaspoon kosher salt
2 tablespoons heavy cream

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Spray 2 (8-inch) round cake pans with nonstick spray and line with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy, about 3-4 minutes on medium speed.
¼ cup unsalted butter, 1 cup granulated sugar
Add eggs, one at a time, beating after each addition.
3 large eggs
Add pumpkin and vanilla, beating until combined.
15 ounce can of pumpkin puree, 1 teaspoon vanilla extract
In a large bowl, add flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Whisk to combine.
2 ¼ cups all purpose flour, 1 ½ teaspoons ground cinnamon, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
Add half the flour to the butter mixture, alternating between flour and milk. Beat until just combined and all flour and milk has been used.
½ cup whole milk
Divide batter evenly between the two pans.
Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for about 10 minutes before removing and placing cakes on a wire rack to cool completely.
Once cakes have cooled, make the frosting: Add butter and cream cheese to the bowl of your stand mixer. Beat for at least 2 minutes to combine.
2-8 ounce bricks plain cream cheese, ½ cup unsalted butter
Add powdered sugar, vanilla, and salt. Beat again to combine.
8 cups powdered sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
While beating, pour in the heavy cream. Beat until everything is combined, light, and fluffy, about 2 minutes.
2 tablespoons heavy cream
Frost the cakes by piping frosting in the center and smoothing in an even layer. Stack the cakes and frost the outside.

Notes

Butter: If using salted butter, reduce the salt in the cake to 1/4 teaspoon and omit the salt in the frosting.
Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
Flour: To properly measure the flour, either weigh or stir, lightly spoon into the measuring cup, and level.
Pumpkin pie spice: You can make homemade pumpkin pie spice with this recipe.
Cream cheese: I recommend using full-fat cream cheese for the richest, creamiest frosting.
Nutrition values are estimates.

Nutrition