Description
This Pumpkin Layer Cake is so soft and moist! It’s loaded with warm spices and filled and frosted with a rich, velvety cream cheese frosting. Perfect for the holidays!
Ingredients
Pumpkin Cake Layers
- 1 1/2 cups (338g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups (466g) canned pumpkin puree
- 2 1/2 cups (325g) all-purpose flour (measured correctly)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 teaspoon salt
Cream Cheese Frosting
- 16 ounces (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 teaspoons vanilla extract
Toppings
- Caramel Sauce, optional
Instructions
- Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
- Add the brown sugar, vegetable oil, vanilla extract, eggs and pumpkin puree to a bowl and mix together until well combined.
- In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Divide the cake batter between the three prepared cake pans and bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, add the cream cheese and butter to a large mixer bowl and mix until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Set aside.
- To build the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. Place the first cake layer on a serving plate or on a cardboard cake circle. Spread about 1 cup of frosting on top of the cake layer. Add the second layer of cake and another cup of frosting.
- Top the cake with the third layer and frost the top and outside of the cake with the remaining cream cheese frosting.
- If adding a caramel drip, add that now. I like to use a squeeze bottle to add the drip. I find it’s best to add the caramel when it’s at room temperature or just slightly warmer. You don’t want it to be too warm or it’ll just slide down the cake.
- Pipe shells of the remaining cream cheese frosting around the top edge of the cake. Finish it off with candy pumpkins, if desired.
- Store cake in an air tight container in the fridge for up to 4-5 days. Best when served slightly cool, but not cold.
Notes
- To make this as a 9×13 cake: Pumpkin Cake
- To make this as cupcakes: Pumpkin Cupcakes
Nutrition
- Serving Size: 1 Slice
- Calories: 869
- Sugar: 107.3 g
- Sodium: 390.6 mg
- Fat: 38.3 g
- Carbohydrates: 129.4 g
- Protein: 6.6 g
- Cholesterol: 112 mg
