The Ultimate Moist Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting
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Prepare to fall in love with the most incredibly delicious Pumpkin Layer Cake you’ll ever bake! This cake captures the essence of a cozy pumpkin spice latte, transforming it into an unforgettable dessert experience. Each slice features unbelievably soft, supremely moist pumpkin cake layers, generously slathered with a luscious cinnamon cream cheese frosting. It’s the quintessential fall layer cake, promising to steal your heart and leave you craving a second, or even third, slice.
This exceptional pumpkin cake recipe is a dream come true for all pumpkin enthusiasts! It boasts rich, flavorful layers of moist pumpkin cake perfectly paired with a smooth, tangy cinnamon cream cheese frosting. Every bite will transport you straight to fall dessert paradise. Bursting with warm, inviting spices, this cake offers a comforting embrace, making it the perfect centerpiece for any autumn gathering or a delightful treat for a quiet evening at home.
If you adore the comforting flavors of pumpkin, be sure to explore more of our delightful pumpkin recipes. Try our highly-rated Pumpkin Cupcakes for a smaller, individual treat, indulge in the decadent Pumpkin Coffee Cake with Cream Cheese perfect for breakfast or brunch, or enjoy the fluffy Pumpkin Cream Cheese Muffins.
WHY THIS PUMPKIN LAYER CAKE RECIPE WORKS
- Rich Pumpkin Cake Layers: This cake is packed with an authentic, deep pumpkin flavor that truly shines. We achieve this ultimate pumpkin essence by incorporating both real pumpkin puree and a generous blend of pumpkin spice into the cake batter. The result is a wonderfully moist and tender crumb that’s incredibly satisfying.
- Luscious Cinnamon Cream Cheese Frosting: The smooth, velvety texture and balanced sweetness of our cinnamon cream cheese frosting are truly divine. It’s remarkably easy to whip up and offers a delightful tanginess and warm cinnamon note that perfectly complements the rich pumpkin cake. This frosting adds an irresistible creaminess that elevates every bite.
- A Stunning Showstopper: Beyond its incredible taste, this pumpkin layer cake is designed to impress visually. Simple yet elegant, it’s beautifully decorated with a dusting of cinnamon and charming mini fondant pumpkins, transforming it into a true centerpiece. Whether it’s for a holiday feast or a cozy fall gathering, this cake is guaranteed to be a conversation starter and a feast for the eyes.
ESSENTIAL INGREDIENT NOTES FOR YOUR PUMPKIN CAKE
Understanding the role of each ingredient is key to baking a perfect pumpkin layer cake. Here are some of the essential components for this recipe, along with important tips to ensure success. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card below.
- All-purpose flour: This provides the primary structure for our cake layers, contributing to their light, tender, and airy texture. For the best results, I recommend using an all-purpose flour with a protein content between 10-11%. This balance ensures the cake is neither too dense nor too fragile, creating a perfect crumb.
- Dark brown sugar: While granulated sugar provides sweetness, dark brown sugar is crucial here for several reasons. Its molasses content adds a wonderful depth of flavor, giving the cakes a subtle toffee-like richness. Furthermore, the moisture in brown sugar contributes significantly to the cake’s incredibly moist texture, preventing it from drying out during baking.
- Baking powder and Baking soda: These are our essential leavening agents. Baking powder provides the initial lift, while baking soda reacts with the acidic pumpkin puree to create additional carbon dioxide, helping the cakes rise beautifully and achieve a fluffy, tender texture. Ensure they are fresh for maximum effectiveness.
- Salt: A small but mighty ingredient, salt doesn’t just add salinity; it plays a vital role in enhancing and balancing the flavors of the cake. It makes the pumpkin and spice notes more pronounced and cuts through the sweetness, ensuring a well-rounded taste profile.
- Eggs: For optimal emulsification and a smoother batter, it’s crucial that your eggs are at room temperature. Take them out of the fridge 1-2 hours before you plan to start baking, depending on how warm your kitchen is. Room temperature eggs combine more easily with other ingredients, creating a more uniform cake texture.
- Vegetable oil: Using a flavor-neutral oil, such as canola oil, is paramount for this recipe. Unlike butter, oil remains liquid at room temperature, contributing to an incredibly moist and tender cake crumb that stays soft for days. It also allows the pumpkin and spice flavors to be the star without any competing buttery notes.
- Pumpkin puree: This is the heart of our pumpkin cake. Be absolutely sure to use canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened, which will throw off the carefully balanced flavors of this recipe. If you’re feeling ambitious, you can also make a homemade pumpkin puree; check out the FAQ section further down this blog post for instructions.
- Pumpkin spice: This aromatic blend brings all the warm, comforting flavors of fall to our cake. You can use either a high-quality store-bought pumpkin spice mix or prepare your own homemade blend. For the recipe for a homemade pumpkin spice, see the notes section directly under the recipe card. Adding pumpkin spice to the cake layers intensifies the natural pumpkin flavor, creating a truly irresistible aroma and taste.
- Cream cheese: For the truly decadent cinnamon cream cheese frosting, I highly recommend using full-fat cream cheese. The higher fat content results in a richer, tangier, and much smoother frosting that is easier to work with and delivers superior flavor and texture. Ensure it’s softened to room temperature for smooth creaming.
STEP-BY-STEP INSTRUCTIONS: BAKING YOUR PERFECT PUMPKIN CAKE
Creating this delightful Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting is a rewarding process. While it yields an impressive result, the steps are straightforward. You’ll need a few basic tools: an electric mixer (either a stand mixer or a handheld one), two large mixing bowls, a whisk, and a rubber spatula. Precision and patience are your best friends here!
You can find the comprehensive, full recipe with exact measurements and detailed instructions in the recipe card located further down this page.
Preparation is key: Before you begin, preheat your oven to 170ºC (340ºF) in a conventional oven setting. Thoroughly prepare three 20 cm (8-inch) baking pans by greasing them lightly and lining the bottoms with parchment paper. This crucial step ensures your cake layers release easily and bake evenly.
STEP 1: Combine Dry Ingredients. In your first large mixing bowl, thoroughly combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Use a whisk to ensure all the ingredients are evenly distributed and there are no lumps. This helps in the consistent leavening and flavoring of the cake.
STEP 2: Mix Wet Ingredients. In your second large mixing bowl, add all the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract. Using a hand whisk, vigorously whisk these ingredients together until they are well combined and uniform in consistency. This ensures proper emulsification and distribution of moisture and flavor throughout the batter.
STEP 3: Combine and Bake Cake Layers. Gently pour the wet ingredients mixture into the bowl containing the dry ingredients. Using either a whisk or a rubber spatula, stir everything together until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake. Scrape down the sides of the bowl to ensure no dry flour pockets remain. Divide the cake batter evenly among the three prepared baking pans. Spread the batter into an even layer in each pan. Bake in the preheated oven for approximately 23-25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before gently inverting them onto the rack to cool completely. Cooling completely is essential before frosting.
STEP 4: Cream the Butter for Frosting. For the luscious cinnamon cream cheese frosting, begin by placing the softened butter in the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on high speed for a full 5 minutes. This extended creaming time incorporates air, making the frosting light and fluffy. Stop the mixer, scrape down the sides of the bowl thoroughly with a spatula, and then mix for another 2 minutes to ensure consistent aeration.
STEP 5: Add Flavor and Cream Cheese. To the creamed butter, add the ground cinnamon, vanilla extract, and softened full-fat cream cheese. Cream these ingredients together with the butter for 1 minute on medium speed until just combined. Avoid overmixing the cream cheese, as this can make the frosting too thin. Next, with the mixer on low speed, gradually add the sifted powdered sugar in two parts. Allow the first half of the powdered sugar to fully incorporate with the butter and cream cheese mixture before adding the second half. Scrape down the bowl again, then increase the speed to medium-high and mix for a final 2 minutes until the frosting is smooth, light, and perfectly fluffy.
STEP 6: Assemble and Decorate Your Cake. Once your cake layers are completely cooled and your frosting is ready, it’s time to assemble. Place the first cooled cake layer onto your serving dish or a cake board, ideally on a turntable for easier decorating (though it’s certainly possible without one!). Dollop two large scoops of the cinnamon cream cheese frosting onto the center of the cake layer. Using an offset spatula, carefully spread the frosting evenly to the edges. Gently place the second cake layer on top and repeat the frosting process. Add the final cake layer and then use the remaining frosting to cover the entire cake – the top and all sides. Smooth out the frosting over the cake using your offset spatula. For an optional decorative touch, you can create a wavy pattern on the frosting with the edge of your offset spatula and then garnish the top with a light dusting of ground cinnamon and charming mini pumpkin decorations, if desired.
EXPERT BAKING TIPS FOR A FLAWLESS PUMPKIN CAKE
Achieving baking perfection often comes down to a few key techniques. Here are some expert tips to ensure your Pumpkin Layer Cake turns out beautifully every single time, from mixing to baking:
- Embrace a Kitchen Scale: For consistent and precise baking, a kitchen scale is an absolute game-changer. Our recipes are typically developed using grams as the default measurement because it eliminates the variability that comes with volumetric measurements (like cups), which can differ based on how ingredients are packed. Investing in a digital kitchen scale is the most accurate way to measure your ingredients, leading to more reliable and delicious results.
- Avoid Overmixing Your Batter: Once the wet and dry ingredients are combined, mix until *just* combined. Overmixing develops the gluten in the flour excessively, which can result in a tough, dense, and chewy cake rather than the desired soft and tender crumb. To ensure everything is fully incorporated without overmixing, I always finish with a gentle final fold using a rubber spatula. This technique ensures no pockets of dry flour are left at the bottom of the mixing bowl.
- The Importance of Baking Pan Color: The type of baking pan you use significantly impacts the final texture and color of your cake. For the best, most evenly baked results, opt for aluminum baking pans. These pans are lighter in color and reflect heat more effectively, which allows the cake to bake more gently and slowly. This gentle baking process results in a softer, lighter-colored crust and a wonderfully moist interior. Conversely, if you use a dark-colored baking pan, it will absorb more heat, leading to a darker, potentially tougher crust and a drier cake. Always grease your pans and line the bottoms with parchment paper for easy release.
- Room Temperature Ingredients: Beyond eggs, ensure butter and cream cheese are also at room temperature for the frosting. This allows them to cream together smoothly, creating a light and airy texture without lumps. Cold ingredients can lead to a lumpy, separated frosting.
- Don’t Rush Cooling: It’s tempting to frost a cake while it’s still warm, but resist the urge! Warm cake will melt your frosting, causing it to slide off and make assembly a sticky mess. Always allow your cake layers to cool completely on a wire rack before you even think about applying that delicious cream cheese frosting.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN LAYER CAKE
To accurately check if your cake layers are fully baked, gently insert a wooden cake tester or a clean toothpick into the center of one of the cakes. If it comes out clean, without any wet batter clinging to it, your cakes are done and ready to be removed from the oven. If it has wet crumbs, bake for a few more minutes and test again.
Absolutely! This pumpkin cake is perfect for making ahead. For the cake layers, once they’ve cooled completely to room temperature, wrap each layer tightly in plastic wrap and store them at room temperature. If you wish to prepare them more than a day in advance, you can safely store the wrapped cake layers in the freezer for up to a month. The cinnamon cream cheese frosting can also be made ahead; store it in an airtight container or covered tightly with plastic wrap in the fridge. Before frosting the cake, allow the chilled frosting to come to room temperature, then give it a quick whip with your electric mixer to remove any air bubbles and restore its smooth, fluffy texture.
Making your own pumpkin puree is surprisingly simple and adds a fresh touch to your cake! Preheat your oven to 200ºC (390ºF) conventional oven. Take a small pumpkin, such as a Hokkaido pumpkin, slice it in half, and scoop out the seeds and stringy bits. Place the pumpkin halves cut-side down on a baking tray lined with parchment paper. Roast in the preheated oven until the pumpkin is very soft when pierced with a fork, usually about 30-40 minutes depending on size. Once cooled enough to handle, scrape out the soft pumpkin meat and transfer it to a blender or food processor. Blend until completely smooth. Allow the puree to cool down fully before storing it in an airtight container in the fridge for up to a week, or freeze it for longer storage.
No problem at all! Not having three baking pans is a common situation and won’t hinder your baking process. If, for instance, you only have two 8-inch pans, simply divide two-thirds of the batter evenly between those two pans and let the remaining one-third of the batter stay in your mixing bowl. Bake the first two layers as directed. Once they’re baked and have cooled down in their pans for about 5 minutes, carefully release them and transfer them to a wire rack to cool completely. You can then quickly wash one of the baking pans, line it with new parchment paper, and pour in the remaining batter to bake your final layer. It’s perfectly fine for the cake batter to sit on your kitchen counter while the other cakes are baking – it won’t affect the final result.
Yes, you can! To freeze individual slices, place them on a baking sheet and freeze until firm (about 1-2 hours). Then, wrap each frozen slice tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Store in an airtight container or freezer bag for up to 2-3 months. Thaw individual slices in the refrigerator overnight or at room temperature for a few hours before serving.
EASY HOMEMADE PUMPKIN PIE SPICE RECIPE
While store-bought pumpkin spice blends are convenient, making your own at home ensures the freshest flavor and allows you to adjust the spice levels to your preference. Here’s a quick and simple recipe:
To create your own aromatic pumpkin spice mix, simply combine 2 tablespoons of ground cinnamon, 1 ½ teaspoons of ground nutmeg, 1 ½ teaspoons of ground ginger, ¾ teaspoon of ground cloves, and ¾ teaspoon of ground allspice. Whisk all the spices together until thoroughly blended. Store your homemade pumpkin spice in an airtight container in a cool, dark cupboard, and it will keep its potency for several months.
HOW TO STORE YOUR PUMPKIN LAYER CAKE
To maintain the freshness and deliciousness of your Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting, proper storage is essential. Due to the cream cheese frosting, the cake must be stored in the refrigerator. Place the entire cake or individual slices in an airtight container. When you’re ready to enjoy a slice, take it out of the fridge approximately 30-60 minutes before serving. Allowing it to come to room temperature will ensure the cake layers are perfectly soft and the frosting is creamy and flavorful. This cake is best enjoyed within 2-3 days of baking.
Other Fall Recipes To Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
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Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Equipment
- 3x 20 cm (8 in) baking pan see FAQ if you don’t have 3 baking pans
- Electric mixer (stand or hand mixer)
- Large mixing bowls
- Whisk
- Rubber spatula
- Offset spatula (optional, for frosting)
Ingredients
PUMPKIN CAKE LAYERS
- 360 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon + 2 teaspoon pumpkin spice see notes below recipe to make homemade pumpkin spice
- 450 g dark brown sugar
- 560 g pumpkin purée room temperature, not pumpkin pie filling
- 150 g oil room temperature, flavor neutral like canola oil
- 4 eggs room temperature
- 2 teaspoon vanilla extract
CINNAMON CREAM CHEESE FROSTING
- 300 g butter softened, unsalted
- 150 g full-fat cream cheese softened
- 540 g powdered sugar sifted
- 2 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
PUMPKIN CAKE LAYERS
- Preheat the oven to 170ºC/340ºF (conventional oven setting). Lightly grease and line the bottoms of three 20 cm (8-inch) baking pans with parchment paper.
- In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt until well combined and free of lumps.360 g all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 tablespoon + 2 teaspoon pumpkin spice, 450 g dark brown sugar
- In a separate large mixing bowl, add all of the wet ingredients: pumpkin puree, oil, eggs, and vanilla extract. Whisk them together thoroughly until smooth and fully combined.560 g pumpkin purée, 150 g oil, 4 eggs, 2 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Gently stir it all together with a whisk or a rubber spatula until just combined. Ensure there is no dry flour left at the bottom of the batter; be careful not to overmix.
- Divide the cake batter evenly among the three prepared baking pans, spreading it into an even layer in each. Bake for 23-25 minutes in the preheated oven, or until a cake tester inserted into the center comes out clean.
- Allow the cakes to cool in their pans on a cooling rack for 10-15 minutes. After this initial cooling, gently remove the cakes from the tins and place them directly on the wire rack to cool down completely to room temperature. This is crucial before frosting.
CINNAMON CREAM CHEESE FROSTING
- Ensure your butter and full-fat cream cheese are softened to room temperature (take them out of the fridge at least 10 minutes before starting). Cut the butter into cubes and sift the powdered sugar to remove any lumps.300 g butter, 150 g full-fat cream cheese, 540 g powdered sugar
- In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter on high speed for 5 minutes. Scrape down the sides of the bowl thoroughly with a spatula, then mix for another 2 minutes to ensure it’s light and fluffy.
- Add the ground cinnamon, vanilla extract, and softened cream cheese to the creamed butter. Beat together with the butter for just 1 minute on medium speed until combined. Be careful not to overmix the cream cheese.2 teaspoon ground cinnamon, ½ teaspoon vanilla extract
- Scrape down the sides of the bowl. With the mixer on low speed, gradually add the sifted powdered sugar in two parts, ensuring each addition is fully incorporated with the butter and cream cheese before adding the next. Once all powdered sugar is added, scrape down the sides of the bowl one last time and mix on medium-high speed for a final 2 minutes until the frosting is smooth, airy, and fluffy.
ASSEMBLING YOUR CAKE
- Place the first completely cooled cake layer onto your chosen serving dish or a cake board. If you have a cake turntable, use it to make frosting easier; otherwise, you can still easily decorate the layer cake without one.
- Add two generous scoops of the cinnamon cream cheese frosting to the center of the first cake layer. Using an offset spatula (or the back of a spoon), spread the frosting evenly to the edges. Carefully place the second cake layer on top and repeat the frosting process. Add the last cake layer and then cover the entire cake – the top and all sides – with the remaining frosting, smoothing it out evenly.
- For an optional, elegant touch, use your offset spatula to create a wavy or decorative design on the frosting. Finish by decorating with a light dusting of ground cinnamon and, if desired, some mini fondant pumpkin decorations for a festive look.
Notes
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.