Introduction

This Perfect Pumpkin Layer Cake is a delightful treat for the fall season or any time you crave warm, cozy flavors. Layered with spiced pumpkin cake and creamy cream cheese buttercream, it’s sure to impress both in taste and presentation.

This cake has two visible layers covered in smooth white frosting with a crumbly brown crust around the bottom edge. On top, there are three colors of frosting dollops—orange, white, and light blue—piped in small swirls that form a crescent shape along the top edge. Each dollop has a small chocolate drop on top. The cake sits on a white marble-textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 Cups (290g) sifted cake flour*
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground ginger
1 Cup (226g) unsalted butter, room temperature
3/4 Cup (150g) packed brown sugar
1 Cup (200g) white granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1 1/2 Cups (12 oz, 378g) canned pumpkin puree
1 Cup (240ml) buttermilk*
1 Cup (226g) unsalted butter, room temperature (for buttercream)
16 Oz (226g) cream cheese, room temperature (brick-style, not spreadable)
8 Cup (960g) powdered sugar
1 Tbsp pure vanilla extract
1/2 tsp salt

Instructions

Step 1: Preheat the oven to 350ºF. Prepare three 6-inch or two 8- or 9-inch cake pans by spraying the sides with baking spray and placing a parchment paper circle on the bottom of each pan.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, salt, ground cinnamon, allspice, nutmeg, and ground ginger. Set aside.
Step 3: In the bowl of a stand mixer, cream the butter on high for two minutes until light and fluffy. Add the granulated sugar and brown sugar, mixing on medium-high for another two minutes, scraping down the bowl as needed.
Step 4: Add the eggs one at a time, mixing thoroughly after each. Then mix in the pumpkin puree and vanilla for one minute on medium-high, scraping the bowl again. The batter may look curdled but this is normal.
Step 5: With the mixer on low, add the dry ingredients and mix until just combined. Slowly add the buttermilk, mixing until just incorporated. Scrape the bowl to ensure no lumps remain. The batter should be thick but pourable.
Step 6: Pour the batter evenly into the prepared pans, filling no more than two-thirds full. Bake for 35-40 minutes until a toothpick inserted comes out clean. Let cakes cool in pans for five minutes, then transfer to a wire rack to cool completely.
Step 7: For the cream cheese buttercream, beat the butter and cream cheese on high speed for about five minutes until light, fluffy, and smooth. On low speed, gradually add powdered sugar a few cups at a time, mixing well after each addition.
Step 8: Add vanilla and salt, mixing on low for another 30 seconds until well combined.
Step 9: Once cakes are fully cooled, spread and stack the layers with the buttercream frosting. Decorate as desired.

Tips & Variations

To make your own cake flour, combine 2 3/4 cups all-purpose flour with 3 tablespoons cornstarch and sift together.
You can substitute homemade buttermilk by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk; let it sit for 5 minutes before using.
Add chopped toasted pecans or walnuts between the layers for extra texture and flavor.
For a simpler finish, dust the top lightly with cinnamon or garnish with candied pumpkin seeds.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw in the refrigerator overnight before frosting.

How to Serve

A slice of three-layer carrot cake with a light brown color and moist texture sits on a white plate. Between each cake layer is a thick layer of smooth white cream cheese frosting. The top layer of frosting is also white and smooth, with small colorful decorations on the side, including orange and blue swirls and tiny brown drop shapes. The plate rests on a white marbled surface with a red and white checkered cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree provides consistent moisture and flavor, which helps keep the cake tender and moist.

How do I prevent my cream cheese buttercream from being too soft?

Make sure your butter and cream cheese are at room temperature but not too warm. Chilling the frosting briefly in the refrigerator can help firm it up before spreading on the cake.