Pumpkin Layer Cake Recipe
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.
Servings: 24 slices
Calories: 288kcal
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.
Notes
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.
Nutrition
Serving: 24serving | Calories: 288kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 110mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2320IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
