This Pumpkin Layer Cake is a cozy dessert filled with warm spices and creamy frosting. It’s like autumn on a plate, with soft layers of pumpkin goodness stacked high!
Honestly, I can’t resist a slice of this cake! Each bite feels like a warm hug, and it’s perfect for sharing with friends or enjoying on a chilly evening. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, which usually works well in cakes.
Canned Pumpkin Puree: Make sure to use 100% pumpkin, not pumpkin pie filling. If you can’t find canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives this cake its cozy flavor. If you’re missing any, feel free to use pumpkin pie spice as a substitute for the blend.
Buttermilk: Buttermilk adds moisture and tang. In a pinch, you can make your own by mixing regular milk with a tablespoon of vinegar or lemon juice; let it sit for about 5 minutes.
Cream Cheese: For the frosting, if you’re not a fan of cream cheese, mascarpone cheese is a nice alternative—it adds creaminess with a slightly different flavor.
How Do You Ensure Your Cake Layers Are Light and Fluffy?
Getting fluffy layers is crucial for the texture of your Pumpkin Layer Cake! Here’s how to do it:
- Start by beating the butter and sugar together until it’s light and fluffy—this incorporates air into the mix.
- Add eggs one at a time, fully mixing in between. This helps them emulsify better.
- Don’t overmix once you add the dry ingredients. Stop mixing as soon as you see no streaks of flour. This keeps your cake tender.
- Properly measure your flour—too much can make the cake dense. Spoon flour into your measuring cup and level it with a knife.
With these tips, you can achieve perfectly light and fluffy cake layers that are bursting with pumpkin flavor!
How to Make a Delicious Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 ½ cups canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (as needed for consistency)
How Much Time Will You Need?
This Pumpkin Layer Cake requires about 20 minutes for preparation and about 35-40 minutes for baking. After baking, allow for cooling time (around 30 minutes). Including chilling for the frosting, your total time will be around 1 to 1.5 hours before you can serve it. Perfect for an afternoon treat or dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. This will help your cake layers come out easily when they’re done baking!
2. Mix the Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This helps to mix the spices evenly and aerate the flour. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer and beat until the mixture is light and fluffy—this should take about 3-4 minutes. This step is essential for a nice texture!
4. Add Eggs and Pumpkin:
Add the eggs one at a time, making sure to beat well after each one. Then, mix in the canned pumpkin puree and vanilla extract until everything is well combined. Your batter will start to look creamy and delicious!
5. Combine Wet and Dry Ingredients:
Now, it’s time to add the flour mixture and buttermilk to the pumpkin mixture. Do this alternating—start with the flour mixture and end with flour. Mix just until everything is combined; be careful not to overmix, or your cake could turn out dense!
6. Prepare to Bake:
Divide the batter evenly between the two prepared pans and smooth the tops. This helps them bake evenly!
7. Bake the Cake:
Place the cake pans in the preheated oven and bake for about 30-35 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, they’re ready!
8. Cool Down:
Once baked, let the cakes cool in the pans for about 10 minutes. After that, turn them out onto wire racks to cool completely. This is super important; frosting a warm cake can melt your frosting.
9. Make the Cream Cheese Frosting:
For the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Finally, mix in the vanilla. If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
10. Frost The Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Then, carefully place the second cake layer on top and frost the top and sides of the entire cake.
11. Decorate:
For a lovely finishing touch, pipe some little dollops of frosting around the edge of the cake if you like. It makes the cake look extra special!
12. Chill (Optional):
If you want to help the frosting firm up a bit, you can chill the cake in the fridge for about 30 minutes before serving. This step is optional, but it’ll make slicing easier!
Now, you’re ready to slice into your beautiful Pumpkin Layer Cake! Enjoy every slice of this cozy, sweet treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! To do this, roast a small pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor until smooth. Just make sure to measure out 1 ½ cups for the recipe!
How Do I Adjust for High Altitude?
If you’re baking at high altitude, you may need to make a few adjustments: reduce the baking powder slightly (about 1/4 tsp), increase the liquid (add an extra tbsp or two of buttermilk), and shorten the baking time a bit. Keep an eye on the cake as it bakes!
Can I Make This Cake Gluten-Free?
Definitely! Use a 1:1 gluten-free flour blend instead of all-purpose flour. Make sure the blend contains xanthan gum for adequate structure. The cake should still turn out moist and flavorful!
How to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for about a week. You can also freeze slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
