Marry This Pumpkin Layer Cake Recipe is a moist and perfectly spiced recipe, which is made with pumpkin puree and a classic cream cheese frosting. It’s the perfect fall dessert, ready in about 2 hours and 15 minutes, plus cooling time.
Jump to RecipePumpkin Layer Cake Recipe Ingredients
FOR THE CAKE:
- Cooking spray
- 3 cups all-purpose flour, plus more for dusting
- 2 tsp. baking soda
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 1 (15-oz.) can pure pumpkin puree
FOR THE FROSTING:
- 2 (8-oz.) packages cream cheese, softened
- 10 Tbsp. salted butter, softened
- 1 Tbsp. vanilla extract
- 6 cups powdered sugar
How To Make Pumpkin Layer Cake
- Prep the oven and pans: Preheat the oven to 350ºF. Coat two 9-inch round cake pans with cooking spray, dust them with flour, and tap out any excess.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- Mix wet ingredients: In a large bowl, use an electric mixer on medium speed to beat the granulated sugar, brown sugar, and vegetable oil until combined, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Create the batter: Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with the pumpkin puree in two batches (begin and end with the flour mixture). Mix until the batter is smooth and just combined.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans. Tap the pans on the counter a few times to remove any large air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.
- Cool the cakes: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully invert the cakes onto the rack, remove the pans, and let them cool completely.
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese, softened butter, and vanilla with a mixer on medium speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and gradually beat in the powdered sugar, 1 cup at a time, until the frosting is smooth and creamy.
- Assemble and frost: If the cake layers have a dome, use a long serrated knife to trim the tops to be level. Place one cake layer on a stand or platter and spread about 2 cups of frosting evenly over the top. Place the second layer on top, and use the remaining frosting to cover the top and sides of the entire cake.
Recipe Tips
- How to get flat cake layers: For a professional-looking cake, it’s important that the layers are flat. If your cakes bake with a dome, simply use a long serrated bread knife to carefully slice off the top, creating a level surface before frosting.
- Why use room temperature ingredients? Using room temperature eggs for the cake allows them to mix more evenly into the batter. For the frosting, softened cream cheese and butter are essential for a smooth, lump-free consistency.
- How to prevent a dense cake: Be careful not to overmix the batter once you add the flour. Mix only until the streaks of flour disappear. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
- Make-ahead tips: The cake layers can be baked a day in advance. Once completely cool, wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days; let it come to room temperature and re-whip it briefly before using.
What To Serve With Pumpkin Layer Cake
This rich, frosted cake is a full dessert experience on its own. It’s best served with a simple beverage to balance its sweetness.
- A strong cup of hot black coffee
- A cold glass of milk
- A spiced chai tea
How To Store Pumpkin Layer Cake
Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Place it in a cake carrier or cover it loosely with plastic wrap. It will stay fresh for up to 5 days. For the best flavor and texture, let slices sit at room temperature for about 20-30 minutes before serving. Freeze: You can freeze the individual, unfrosted cake layers. Wrap them tightly in two layers of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Pumpkin Layer Cake Nutrition Facts
- Calories: 650kcal
- Carbohydrates: 95g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 12g
- Sodium: 450mg
- Fiber: 2g
- Sugar: 70g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe works perfectly as a sheet cake. Pour all the batter into a greased and floured 9×13-inch pan and bake for 35-45 minutes, or until a toothpick comes out clean. Cool completely before frosting.
This usually happens if the cream cheese or butter is too soft (verging on melted) or if it’s over-beaten, which can heat it up. Use ingredients that are softened, but still cool to the touch. If the frosting becomes too soft, you can chill it in the refrigerator for 20-30 minutes to help it firm up.
You can, but it will change the consistency. Powdered sugar provides the structure and stiffness for the frosting. Reducing it will result in a much softer, looser frosting.
Try More Recipes:
Pumpkin Layer Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes35
minutes650
kcalAn incredibly moist, two-layer pumpkin spice cake covered in a rich, tangy, and sweet cream cheese frosting.
Ingredients
Cake: 3 cups flour, 2 tsp baking soda, 1.5 tsp pumpkin pie spice, salt, 1.5 cups granulated sugar, 0.5 cup brown sugar, 1 cup oil, 3 eggs, 1 Tbsp vanilla, 1 can pumpkin puree.
Frosting: 2 (8-oz) packages cream cheese, 10 Tbsp butter, 1 Tbsp vanilla, 6 cups powdered sugar.
Directions
- Preheat oven to 350°F. Prep two 9-inch round cake pans. Whisk together dry cake ingredients.
- In a large bowl, beat sugars and oil. Add eggs one by one, then vanilla.
- Alternate adding dry ingredients and pumpkin puree to the wet mixture until just combined.
- Divide batter into pans, tap to remove air bubbles, and bake for 30-35 minutes. Cool completely.
- For frosting, beat softened cream cheese, butter, and vanilla until fluffy.
- Gradually beat in powdered sugar until the frosting is smooth.
- Level the cooled cake layers if needed, then assemble and frost the cake.
Notes
- Using room temperature eggs helps them incorporate better into the batter for a more uniform crumb.
- Softened, not melted, cream cheese and butter are the keys to a smooth, fluffy frosting that isn’t runny.
- Do not overmix the cake batter after adding the flour, as this can make the cake tough.
- For clean slices, chill the frosted cake for at least 30 minutes before cutting.
