This delightful Pumpkin Layer Cake is perfect for fall! With soft pumpkin-spiced layers and creamy frosting, it’s like a warm hug in dessert form. 🎃
Trust me, serving this cake at family gatherings will make you the star of the show! I can’t resist sneaking an extra slice when no one’s looking—pure bliss!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! For convenience, canned pumpkin puree works great, but you can also use homemade puree from roasted pumpkin. Just make sure to drain excess water.
Flour: All-purpose flour is standard, but for a gluten-free version, you can substitute it with a 1:1 gluten-free baking mix.
Oil: I use vegetable oil for moisture, but you can swap it for half melted butter or even applesauce for a lighter version.
Buttermilk: If you don’t have buttermilk, mix 1/3 cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
Frosting: I love using cream cheese for its tangy flavor, but if you prefer, whipped cream can be a lighter option. Just whip heavy cream with a bit of sugar until soft peaks form.
How Can I Ensure My Pumpkin Layers Are Perfectly Moist?
Achieving moist pumpkin layers is key to a delicious cake. Here are some essential tips:
- Use fresh ingredients: Eggs and baking powder should be fresh for the best rise and moisture.
- Avoid overmixing: When combining dry and wet ingredients, mix until just combined to keep the cake tender.
- Don’t skip the cooling step: Let the layers cool in the pans for 10 minutes to retain moisture before transferring to a wire rack.
- Chill before serving: Allowing the assembled cake to chill helps it set and enhances the flavors.
With these tips, you’ll have a remarkably moist and flavorful Pumpkin Layer Cake to enjoy! Happy baking!
How to Make Pumpkin Layer Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
For The Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful Pumpkin Layer Cake takes about 20 minutes for prep and 25-30 minutes for baking. Once it’s done, be sure to allow for cooling time (about 30 minutes) before frosting. Don’t forget to chill the cake for an hour post-assembly. In total, plan for around 2 hours before you can dig in!
Step-by-Step Instructions:
1. Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure your cakes don’t stick later, or you can line them with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This will create a flavorful base for your cake.
3. Combine Wet Ingredients:
In a large mixing bowl, whisk together the vegetable oil and granulated sugar until well combined. Add the eggs in one at a time, beating well after each addition to make sure everything is mixed well. Then, incorporate the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Ingredients:
Gradually stir in the dry ingredient mixture into the wet mixture. Mix until just combined—don’t overmix, or the cake might turn out dense.
5. Bake the Cakes:
Divide the cake batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking!
6. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, turn them out onto wire racks to cool completely.
7. Prepare the Frosting:
While the cakes cool, prepare the frosting. Beat together the softened cream cheese and unsalted butter in a mixing bowl until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is nice and fluffy.
8. Assemble the Cake:
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of frosting on top. Repeat this for the second and third layers.
9. Frost the Entire Cake:
Using a spatula, frost the top and sides of the cake. Letting some frosting drip down the edges gives it a lovely homemade look.
10. Add the Finishing Touches:
If you’d like, sprinkle some chopped walnuts or pecans on top for a nice crunch and garnish. It’s ready to impress!
11. Chill and Serve:
Chill the cake in the fridge for at least 1 hour before slicing to help the frosting set. This will make each slice beautifully presented!
Enjoy your moist, tender Pumpkin Layer Cake with its creamy frosting and warming spices! Perfect for any cozy occasion and a true fall favorite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of the cake.
How Can I Store Leftover Cake?
Store leftover cake in an airtight container in the fridge for up to 4 days. To keep the frosting fresh, ensure it’s well covered. You can also freeze the cake for up to 3 months—just wrap it tightly in plastic wrap before placing it in a freezer-safe container.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking mix, and check that your baking powder and other ingredients are gluten-free for the best results.
What’s the Best Way to Frost the Cake?
For smooth frosting, use an offset spatula to apply an even layer on the sides and top. If you’d like a rustic look, let some frosting drip down the sides a bit for a charming effect!
