Description
This Pumpkin Layer Cake is a moist and flavorful fall-inspired dessert featuring warm spices like cinnamon, ginger, and nutmeg. The cake layers are soft and tender, made with pumpkin puree and buttermilk for extra moisture. Finished with a creamy cinnamon-spiced cream cheese frosting, this beautiful three-layer cake is perfect for celebrations and seasonal gatherings.
Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender texture.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after adding each egg to ensure a smooth batter.
- Mix Wet Ingredients: Stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is well combined and uniform.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and free of lumps without overmixing.
- Divide Batter: Evenly distribute the batter among the prepared cake pans so the layers bake uniformly.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: While the cakes are cooling, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, adding one cup at a time, and beat well after each addition to keep the frosting fluffy.
- Flavor Frosting: Mix in the vanilla extract and ground cinnamon to add warmth and depth to the frosting flavor.
- Assemble Cake – First Layer: Place one cooled cake layer on a serving plate and spread a generous layer of frosting evenly over the top.
- Assemble Cake – Second Layer: Position the second cake layer on top of the frosted first layer and spread another even layer of frosting.
- Assemble Cake – Third Layer and Sides: Place the third cake layer on top and cover the top and sides of the entire cake with the remaining frosting for a smooth finish.
- Decorate: Optionally, decorate the cake with cinnamon sticks or a light sprinkle of nutmeg for an elegant, seasonal touch.
Notes
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute pumpkin puree with canned pumpkin for convenience.
- For easier layering, use a serrated knife to level the cakes before assembling if needed.
- Store leftover cake covered in the refrigerator for up to 3-4 days.
- This cake can be frozen, wrapped tightly, for up to 2 months.
