Pumpkin Spice Layer Cake
A moist and flavorsome pumpkin spice layer cake, perfect for fall gatherings, topped with dreamy cream cheese frosting.
Servings 12 servings
Calories 400kcal
Ingredients
Cake 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.
Cream Cheese Frosting
- 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.
Optional Garnishes
- Whipped cream For decoration.
- Chocolate balls For decoration.
- Berries For decoration.
- Star anise For decoration.
- Cinnamon sticks For decoration.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, combine pumpkin purée, both sugars, oil, eggs, and vanilla. Whisk until smooth.
Baking
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between your pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in their pans for about 10 minutes, then flip onto a wire rack to cool completely.
Frosting and Assembly
- Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, whipping until light and fluffy.
- Once cakes are cool, slice each in half to make 4 thinner layers. Spread frosting between each layer, covering the top and sides.
- Decorate with whipped cream swirls, chocolate balls, berries, and finish with a sprinkle of cinnamon or cocoa.
Notes
Use room temperature ingredients for better mixing. Don’t overmix to keep the cake fluffy. Store leftovers in an airtight container in the fridge for up to 4-5 days.
