Between the spices and the maple cream cheese frosting, Pumpkin Layer Cake fits right into fall baking season. It’s great for holidays or just something sweet to keep in the fridge.
Seriously, I didn’t think it was possible to make a pumpkin cake this light and delicate. Most pumpkin breads or pumpkin cupcakes tend to be a bit heavier, but not this layered beauty. For a more delicious pumpkin cake recipe, try Pumpkin Praline Skillet Cake or Spiced Pumpkin Crumb Cake!
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Light and Tender Pumpkin Cake
I was definitely smitten by this easy double-layer cake. It’s made with simple ingredients, full of fall flavor, and topped with cream cheese frosting with a twist. This one’s going on repeat for holiday dinners. I seriously can’t wait to make it again.
So what makes this cake so special? It’s the specific blend of ingredients that makes it rich, tender, and full of unbelievable flavor. And the frosting? It’s one of my favorite cream cheese bases, turned into a soft, maple-flavored, vanilla bean–speckled layer of pure comfort.
Want to see why I’m hooked on this pumpkin layer cake with cream cheese frosting? Keep scrolling through the photos—this one’s worth saving for your next fall dessert.
Why We Love Pumpkin Layered Cake
- Maple vanilla bean frosting adds something extra to the classic cream cheese base.
- Kid-friendly dessert that’s flavorful without being too bold or heavy.
- Flavors deepen after a day in the fridge, making leftovers extra good.
Recipe Ingredients
Pumpkin – Use canned solid-pack pumpkin, not pumpkin pie filling. It adds moisture and flavor to the cake.
Fall Spices – Instead of using pumpkin pie spice, I like to blend my own with ground cinnamon, ginger, nutmeg, and cloves. It gives the cake a deeper flavor and a more balanced spice.
Butter – Both salted and unsalted butter will work, but I recommend unsalted for better control of flavor. Skip the vegetable oil—using 100% butter gives the cake a richer, more flavorful base.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Fold in Chopped Nuts – Add a handful of toasted pecans or walnuts to the batter for texture and a buttery crunch that complements the spice.
Use Pumpkin Pie Spice if Needed – This recipe uses individual spices for a more balanced flavor. But if pumpkin spice is all you have, use 2½ teaspoons in place of the cinnamon, ginger, nutmeg, and cloves.
How to Make Pumpkin Layer Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Lightly butter two 9-inch cake pans and line them with parchment rounds.
Step 2: Butter the parchment, then lightly dust with flour. Tap out any excess.
Step 3: In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3–4 minutes.
Step 4: Add the vanilla extract and the eggs one at a time, mixing until just incorporated.
Step 5: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Step 6: With the mixer on low speed, alternate adding the dry ingredients, buttermilk, and pumpkin puree. Beat the mixture until smooth.
Step 7: Divide the batter between the two prepared pans. Place in the oven and bake for 20–22 minutes or until a cake tester inserted into the centers comes out clean. Remove from the oven and allow to cool in the pans for 30 minutes before inverting onto wire racks to cool completely.
For the Frosting
Step 1: Meanwhile, using the paddle attachment, cream the butter, scraped vanilla bean, vanilla extract, maple syrup, and salt for 2 minutes or until light and fluffy. With the mixer on low speed, gradually add the powdered sugar. Beat until it forms a paste-like mixture. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP!
Step 2: Spread over the top of the first layer, then set the second layer on top. Frost the top and sides of the cake. Place the cake in the refrigerator for 30+ minutes to allow the frosting to set before slicing and serving.
Expert Tips
Let the Pumpkin Drain if Watery – Even canned pumpkin can sometimes hold extra moisture. If it looks thin, spread it on a few paper towels and let it sit for a few minutes before mixing it into the batter.
Use Parchment Paper for Easy Release – Lining the pans with parchment rounds helps the cakes release cleanly, especially since this batter is soft and tender.
FAQs
Insert a toothpick or cake tester into the center of each layer. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
If your layers bake evenly, leveling may not be necessary. However, trimming the tops with a serrated knife can help if you want a more polished, stackable finish.
Storage Information
STORE this Pumpkin Layer Cake with Cream Cheese Frosting at room temperature for 2–3 days if your kitchen is cool. Cover it with a bowl, cake dome, or place it in an airtight container to keep it protected. If it’s hot or humid, refrigerate the cake, covered, for up to 4–5 days.
To FREEZE, pre-freeze the frosted cake uncovered for about an hour until the frosting firms up. Then wrap it tightly in plastic wrap and foil or store it in an airtight freezer-safe container. It will keep in the freezer for up to 4 months.
Thaw in the fridge, then bring to room temperature before serving. You can microwave a slice for 10–15 seconds to slightly soften the frosting.
More Delicious Layer Cakes to Try
Pumpkin Layer Cake Recipe
Ingredients
- 1/2 cup unsalted butter - room temperature
- 1 cup brown sugar - firmly packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cup cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/4 cup canned pumpkin - solid-pack
Maple Vanilla Bean Frosting
- 4 1/2 cup powdered sugar
- 3/4 cup butter - room temperature
- 1 vanilla bean - scraped
- 1 1/2 teaspoon vanilla extract
- 2 tablespoon pure maple syrup
- 1/4 tsp salt
- 12 oz cream cheese - room temperature for 30 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Lightly butter two 9-inch cake pans and line them with parchment rounds.
- Butter the parchment, then lightly dust with flour. Tap out any excess.
- In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3–4 minutes.
- Add the vanilla extract and the eggs one at a time, mixing until just incorporated.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- With the mixer on low speed, alternate adding the dry ingredients, buttermilk, and pumpkin puree. Beat the mixture until smooth.
- Divide the batter between the two prepared pans. Place in the oven and bake for 20–22 minutes or until a cake tester inserted into the centers comes out clean. Remove from the oven and allow to cool in the pans for 30 minutes before inverting onto wire racks to cool completely.
For the Frosting
- Meanwhile, using the paddle attachment, cream the butter, scraped vanilla bean, vanilla extract, maple syrup, and salt for 2 minutes or until light and fluffy. With the mixer on low speed, gradually add the powdered sugar. Beat until it forms a paste-like mixture. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP!
- Spread over the top of the first layer, then set the second layer on top. Frost the top and sides of the cake. Place the cake in the refrigerator for 30+ minutes to allow the frosting to set before slicing and serving.
Thank you so much for this amazing recipe! So easy to make and tasted really good! Will surely have this recipe again, highly recommended!
The title and pictures were enough to want me to make this the other day! it tasted as good as you made the pictures look! So flavorful and perfect for this Fall weather!
This frosting is to die for! The flavor is amazing & goes so well with pumpkin.
Looks amazing and can’t wait to try it, I love pumpkin everything.
Thanks for sharing.
Fabby