Name: Pumpkin Spice Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups All-Purpose Flour (Go for the classic here—no cake flour tricks necessary!); 1.5 teaspoons Baking Powder (Leavening agent for fluffy texture.); 1 teaspoon Baking Soda (Leavening agent for fluffy texture.); 0.5 teaspoons Salt (Balances the sweetness.); 2 teaspoons Ground Cinnamon (For autumn spice flavor.); 1 teaspoon Ground Ginger (For autumn spice flavor.); 0.5 teaspoons Ground Nutmeg (For autumn spice flavor.); 0.5 teaspoons Ground Cloves (Don't skip this!); 1 cup Pumpkin Purée (Look for pure pumpkin for best flavor.); 1 cup Granulated Sugar (For sweetness.); 0.5 cup Brown Sugar (For moisture and depth.); 0.75 cups Vegetable Oil (Makes the cake tender.); 4 large Eggs (At room temperature for easier mixing.); 1 teaspoon Vanilla Extract (For warmth.); 8 oz Cream Cheese (Softened to room temp.); 0.5 cups Unsalted Butter (For richness.); 3 cups Powdered Sugar (Sifted for fluffier frosting.); 1 teaspoon Vanilla Extract (For extra flavor.); Whipped cream (For decoration.); Chocolate balls (For decoration.); Berries (For decoration.); Star anise (For decoration.); Cinnamon sticks (For decoration.)

Jump to Recipe Print Recipe

The Coziest Fall Treat: Pumpkin Spice Layer Cake

There’s something special about autumn that always pulls me back into the kitchen—maybe it’s the crisp air, maybe it’s the golden leaves, or maybe (okay, definitely) it’s pumpkin spice season. The very first time I made my pumpkin spice layer cake, my whole house smelled like a blend of cinnamon, ginger, and nutmeg—like the warm hug of fall itself. I remember dusting the final cake with cinnamon, stepping back, and thinking: yes, this is what sweater weather tastes like. There’s nothing quite like a classic pumpkin spice cake to bring a little comfort to chilly evenings or festive gatherings, and I’m so excited to share my go-to recipe with you.

Why You’ll Adore This Pumpkin Spice Layer Cake

Mouthwateringly Moist Layers: Thanks to pure pumpkin purée and a splash of oil, every bite of this pumpkin spice layer cake is incredibly tender and impossibly moist.
All the Autumn Spices: It delivers those cozy, warm flavors we all crave—think cinnamon, ginger, nutmeg, and just a hint of cloves. Each forkful feels like a taste of pure fall.
Dreamy Cream Cheese Frosting: The tangy cream cheese frosting (honestly, my favorite part!) perfectly balances the sweetness and spice, making each layer even more irresistible.
A Celebration Centerpiece: This easy pumpkin spice cake isn’t just delicious—it looks stunning with whipped cream swirls, a sprinkle of cinnamon, and a few festive garnishes. It’s the one dessert I bring to every fall potluck!

Ingredients You’ll Need for Pumpkin Spice Layer Cake

All-Purpose Flour (2 cups): Go for the classic here—no cake flour tricks necessary!
Leavening Agents: 1½ teaspoons baking powder and 1 teaspoon baking soda create a lovely, fluffy crumb.
Salt (½ tsp): Just enough to balance the sweetness.
Spices: 2 tsp ground cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp cloves—don’t skip the cloves, they’re the secret to the “spiced” in pumpkin spice!
Pumpkin Purée (1 cup): Look for pure pumpkin (not pumpkin pie filling) for the best flavor.
Granulated Sugar (1 cup) + Brown Sugar (½ cup): Combining both brings depth and keeps the cake moist.
Vegetable Oil (¾ cup): I find oil makes the cake more tender than butter.
Large Eggs (4): At room temperature for easier mixing.
Vanilla Extract (1 tsp): For warmth and a bakery-style finish.
Cream Cheese (8 oz/225g): Softened to room temp so your frosting is silky and lump-free.
Unsalted Butter (½ cup): For velvety, rich frosting.
Powdered Sugar (3 cups): Sifted if you want fluffier frosting.
Optional Garnishes: Whipped cream, chocolate balls, berries, star anise, cinnamon sticks, or a dusting of cocoa/cinnamon—it’s all about the vibe you want!

Step-by-Step Guide: Making the Perfect Pumpkin Spice Layer Cake

Prep Time! Start by preheating your oven to 175°C (350°F). Grease and line two 8-inch round cake pans (trust me, you’ll thank yourself later for the parchment).
Mix Dry Ingredients: In a medium bowl, sift together your flour, baking powder, baking soda, salt, and all those yummy spices. Sifting really helps the spices evenly distribute through the cake.
Get Mixing: In a large mixing bowl, combine pumpkin purée, both sugars, oil, eggs, and vanilla. Whisk it until smooth—you want everything well-blended (the batter smells so good already!).
Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture, just until combined. Don’t overmix (your cake will be fluffier that way).
Bake Away: Divide the batter evenly between your pans. Bake for 25–30 minutes, or until a toothpick comes out clean. I usually check at 25 minutes—nothing ruins a pumpkin spice cake faster than overbaking!
Cool Down: Let the cakes cool in their pans for about 10 minutes, then flip onto a wire rack to cool completely.
Frosting Magic: Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, whipping until light and fluffy.
Layer It Up: Once cakes are cool, carefully slice each in half to make 4 thinner layers. Spread frosting between each, then cover the top and sides. (Messy layering? No problem—rustic is in!)
Decorate: Pipe whipped cream swirls, toss on some chocolate balls or berries, and finish with a sprinkle of cinnamon or cocoa. I love popping a star anise or cinnamon stick on top for that extra fall touch.

My Secret Tips and Tricks for Pumpkin Spice Layer Cake Success

There’s nothing quite as satisfying as nailing a homemade pumpkin spice cake on the first try. Here are some of my favorite tips:

Use Room Temp Ingredients: Cream cheese, butter, and eggs mix much better when not cold (seriously, it’s a game-changer for smooth frosting).
Don’t Overmix: Once the flour’s in, gentle folding is your friend—overmixing can make the cake tough.
Level Up the Frosting: Add a pinch of cinnamon to the cream cheese frosting if you’re feeling daring (it’s so good).
Cool Completely Before Frosting: Frosting a warm cake = slippery disaster. Patience truly pays off!
Clean Slice Hack: Run your knife under hot water and wipe between cuts for those perfect bakery-style slices.

Creative Variations and Ingredient Swaps

Every family is different—let’s make this pumpkin spice cake your own!

Make It Gluten-Free: Swap in a 1:1 gluten-free flour blend.
Go Dairy-Free: Use a plant-based cream cheese and vegan butter—there are some fantastic ones out there (the flavor holds up!).
Extra Nutty: Fold in a handful of chopped toasted pecans or walnuts for a crunchy surprise.
Maple Magic: Drizzle the finished cake with a little pure maple syrup or add a bit to the frosting for extra autumn vibes.
Mini Cakes or Cupcakes: Just reduce the baking time (18-20 min for cupcakes) and you’ve got cozy, hand-held treats.

How to Serve and Store Your Pumpkin Spice Layer Cake

Best Served: Slightly chilled or at cool room temp so the cream cheese frosting holds up.
Pretty Up Your Plate: Garnish with extra cinnamon and whipped cream, or let everyone add their own toppings (interactive desserts are always a hit!).
Storing Leftovers: Keep leftover cake in an airtight container in the fridge for up to 4-5 days. I love sneaking a slice the next morning with coffee.
Freezing: Unfrosted cake layers freeze beautifully—wrap tightly in plastic and pop in the freezer for up to 2 months. Thaw, frost, and serve.

FAQs: Your Top Questions About Pumpkin Spice Layer Cake Answered

Q: Can I use fresh pumpkin instead of canned pumpkin purée?
A: Absolutely! Just make sure to roast and mash your pumpkin well, and let it drain in a sieve to remove extra moisture. You want a thick, not watery, pumpkin mash for a perfect pumpkin layer cake.

Q: How do I keep my cream cheese frosting from getting runny?
A: Make sure your butter and cream cheese are just softened (not melted) and always add powdered sugar gradually. If it’s too soft, chill the frosting in the fridge for 10-15 minutes before using.

Q: Can I make this pumpkin spice cake ahead of time?
A: Yes! The flavors actually deepen if you make it a day ahead. Just store it (frosted) in the fridge, and let it sit at room temp for about 30 minutes before serving.

Q: Do I have to slice the cakes into four layers?
A: Not at all. If you’d rather keep things simple, just layer and frost as two thicker layers—still delicious, just a little less fancy.

Q: Can I turn this into a pumpkin spice sheet cake?
A: Definitely! Bake it in a 9×13-inch pan and increase bake time to about 35-40 minutes. The flavor is just as amazing, with less fuss.

Let me know how your pumpkin spice layer cake adventure turns out! If you try a fun new twist or have a go-to garnish, I’d love to hear in the comments. Here’s to cozy kitchens, crumb-coated aprons, and cake that tastes just like fall. Happy baking!

Print Pin