This Pumpkin Layer Cake is a fall favorite! Soft and moist layers of pumpkin-flavored cake are filled with creamy frosting that makes it super delicious.
I can’t resist a slice—especially when I top it with a sprinkle of cinnamon! 🍂 Making this cake is as simple as mixing, baking, and layering—perfect for gatherings or cozy nights in!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cake structure. If you want a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. I like using a blend that contains xanthan gum for best results.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling, for authentic taste. If fresh pumpkin is available, roast and puree it. It’s a fun way to control the flavor and sweetness!
Spices: Ground spices like cinnamon, nutmeg, ginger, and cloves are key to that warm fall flavor. If you don’t have all of them, cinnamon alone can work in a pinch, or you could use pumpkin pie spice instead.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk at home, simply mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for five minutes.
Cream Cheese: For the frosting, you can use mascarpone cheese for a different twist. It’s a bit creamier and less tangy than cream cheese, but still delicious!
How Do You Ensure Your Cake Layers Are Even and Beautiful?
Getting even cake layers takes a little care but is totally worth it! Here’s how you can achieve that:
- Use a kitchen scale to measure your batter to ensure equal amounts in each pan.
- Level the batter by gently spreading it out with a spatula before baking.
- Rotate your pans halfway through baking to promote even cooking.
And don’t forget: letting the cakes cool completely before frosting them prevents the frosting from sliding off. I usually recommend placing them in the fridge for a bit if you’re in a hurry!
How to Make Pumpkin Layer Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups (312g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs
- 1 (15 oz) can (425g) pumpkin puree, not pumpkin pie filling
- 1/2 cup (120ml) buttermilk
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 1 cup (226g) unsalted butter, softened
- 8 oz (227g) cream cheese, softened
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- A pinch of salt
How Much Time Will You Need?
This pumpkin layer cake will take about 15 minutes for prep, around 30 minutes for baking, and at least 1 hour for cooling. If you want to chill the frosted cake before serving, toss in an extra 30 minutes in the fridge. Overall, you’re looking at about 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease and flour three 8-inch round cake pans to ensure your cakes come out easily after baking. You can also line the bottoms with parchment paper for extra insurance!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This will help combine the spices and ensure an even flavor throughout your cake. Set this bowl aside.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Fluffiness is key to a soft cake!
4. Add Eggs:
Now, add the eggs one at a time, making sure to beat well after each addition. This helps incorporate air and keeps your cake light.
5. Add Pumpkin:
Next, mix in the pumpkin puree until it’s fully blended with the other ingredients. You should have a smooth mixture at this point.
6. Combine Everything:
Now, it’s time to add the dry ingredients and buttermilk. Alternate adding them three times: start with the dry ingredients, then a bit of buttermilk, mixing just until combined, and repeat until everything is mixed without overdoing it!
7. Divide Batter:
Evenly divide the cake batter among the three prepared pans. Smooth the tops with a spatula so they bake evenly.
8. Bake:
Pop the pans in the oven and bake for 25-30 minutes. Keep an eye out for a toothpick inserted into the center to come out clean as your doneness cue!
9. Cool:
Once baked, let the cakes cool in their pans for about 10 minutes. Carefully transfer them to wire racks to cool completely.
10. Make Frosting:
While your cakes are cooling, it’s time to whip up that delicious frosting! In a large bowl, beat together the softened butter and cream cheese until you have a smooth and creamy texture. Then, add the vanilla and salt before gradually mixing in the powdered sugar until it’s fluffy.
11. Assemble Cake:
Take one layer of the cooled cake and place it on your serving platter. Spread a generous layer of frosting over the top. Repeat the process with the second and third layers.
12. Frost Outside:
Once all layers are in place, use the remaining frosting to cover the sides and top of the entire cake evenly. Don’t worry about making it perfect; a little rustic charm is part of the fun!
13. Serve:
Slice your beautifully frosted pumpkin layer cake and serve it up! For a little extra flair, feel free to sprinkle some cinnamon or nutmeg on top. Enjoy your delicious, moist cake with friends and family!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the cake’s flavor and consistency.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil for up to 3 months.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 baking blend for best results, and avoid using almond or coconut flour alone, as they will change the texture of the cake.
