Description
This Pumpkin Layer Cake is a moist, warmly spiced dessert perfect for fall gatherings and special occasions. Three layers of tender pumpkin cake are filled and frosted with a creamy cinnamon-infused cream cheese frosting, creating a deliciously rich and festive treat.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, which usually takes about 3-5 minutes.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure smooth blending.
- Combine wet ingredients: Mix in the pumpkin puree, buttermilk, and vanilla extract until the batter is well combined and smooth.
- Add dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until the batter is smooth and all components are fully incorporated, being careful not to overmix.
- Divide batter: Evenly pour the batter into the prepared cake pans, smoothing the tops to ensure even layers.
- Bake: Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely, preventing sogginess.
- Make the frosting: While the cakes cool, beat together the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually incorporate the powdered sugar one cup at a time into the cream cheese mixture, beating well after each addition until smooth and fluffy.
- Flavor the frosting: Stir in the vanilla extract and ground cinnamon until evenly combined.
- Assemble the cake: Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top.
- Add second layer: Place the second cake layer atop the first and spread another layer of frosting evenly.
- Top the cake: Place the third cake layer on top and frost the entire top and sides of the cake with the remaining frosting.
- Decorate: Optionally, decorate with cinnamon sticks or a light sprinkle of nutmeg for an elegant finish.
Notes
- Ensure all ingredients, especially the butter and cream cheese, are softened to room temperature for smooth mixing.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin if fresh is not available.
- The cake layers can be baked a day ahead and stored wrapped tightly to save time.
- For a deeper spice flavor, you can increase the cinnamon to 3 teaspoons or add a pinch of cloves.
- If you prefer a less sweet frosting, reduce the powdered sugar slightly or adjust to taste.
- Make sure cakes are completely cooled before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
