Instructions
- 1
Preheat oven to 175°C (350°F). Grease and flour three 8-inch round cake pans, or line bottoms with parchment paper.
- 2
In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- 3
In a separate medium bowl, whisk together pumpkin puree, buttermilk, vegetable oil, eggs, and vanilla extract until thoroughly combined.
- 4
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined and no streaks of flour remain. Do not overmix.
- 5
Divide the batter evenly among the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- 6
Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Ensure they are fully cooled before frosting.
- 7
To make the frosting, beat the softened butter in a large bowl until creamy. Add the chilled cream cheese and beat until just smooth and no lumps remain. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high and beat until light and fluffy. Stir in vanilla extract and salt. Do not overbeat.
- 8
Once cakes are completely cool, level them if necessary using a serrated knife. Place one layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly. Repeat with the second layer and frosting. Top with the third cake layer.
- 9
Apply a thin crumb coat to the entire cake, then chill for 15-20 minutes to set. Finish frosting the cake smoothly with the remaining frosting. Optionally, dust with a sprinkle of ground cinnamon or chopped pecans for garnish.
Baker's Tip
To achieve the perfect cream cheese frosting consistency, ensure your butter is softened but your cream cheese is still cold from the fridge. This temperature contrast helps prevent a runny frosting, giving you a stable, pipeable texture without overbeating.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-spiced and sweetened, which will significantly alter the flavor and sugar balance of this recipe. Always use 100% pure unsweetened pumpkin puree for best results to control the sweetness and spice levels.
How should I store the leftover cake?
Due to the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For best flavor and a softer texture, bring individual slices to room temperature for 30 minutes before serving.
Can I make this cake ahead of time?
Yes, the cake layers can be baked, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days, or frozen for up to 2 months. The frosting can also be made a day ahead and refrigerated, then re-whipped briefly before use.
My frosting seems too soft or too stiff, what can I do?
If your frosting is too soft, chill it in the refrigerator for 15-30 minutes, then re-whip until firm. If it's too stiff, add a tiny bit of milk or cream (1 teaspoon at a time) and beat until desired consistency is achieved, being careful not to overmix.
About This Recipe
Indulge in this truly comforting Pumpkin Spice Layer Cake, featuring incredibly moist, fragrant pumpkin layers perfectly balanced with a dreamy, tangy cream cheese frosting. It's the ultimate fall dessert for any gathering!
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