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Perfect Pumpkin Layer Cake Recipe

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★★★★★

4.8 from 87 reviews

This Perfect Pumpkin Layer Cake is a moist, warmly spiced dessert featuring tender layers of pumpkin-infused cake with a luscious cream cheese buttercream frosting. The cake is beautifully decorated with colorful piped buttercream pumpkins and finished with a crunchy crumb coating, making it a stunning centerpiece for fall celebrations or holiday gatherings.

Ingredients

Scale

Pumpkin Layer Cake

  • 2 3/4 Cups (290g) sifted cake flour (DIY recipe in notes)
  • 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 (DIY recipe in notes)

Cream Cheese Buttercream

  • 1 Cup (226g) unsalted butter, room temperature
  • 16 Oz (226g) cream cheese, room temperature brick-style, not the spreadable kind
  • 8 Cup (960g) powdered sugar
  • 1 Tbsp pure vanilla extract
  • 1/2 tsp salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF. Spray the sides of three 6-inch cake pans (or two 8-inch or 9-inch pans) with baking spray and place parchment paper circles in the bottoms to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger until evenly combined, then set aside.
  3. Cream Butter and Sugars: Using a stand mixer or handheld mixer, cream the butter on high speed for two minutes until light and fluffy. Add granulated sugar and brown sugar, mixing on medium-high for another two minutes. Scrape the bowl and paddle to ensure even mixing.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing thoroughly after each addition. Mix in the pumpkin puree and vanilla extract on medium-high speed for one minute, scraping the bowl and paddle again. The batter may appear curdled but will smooth out.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients on low speed and mix just until combined. Gradually add the buttermilk in a steady stream, mixing until just incorporated. Scrape the bowl to remove any lumps. The batter should be thick but pourable.
  6. Pour and Bake: Evenly divide the batter among the prepared pans, filling each no more than two-thirds full. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for five minutes, then transfer to wire racks to cool completely.
  7. Prepare Cream Cheese Buttercream: In a stand mixer fitted with the paddle attachment, beat butter and cream cheese on high speed for about five minutes until smooth, light, and fluffy with no lumps. Reduce speed to low and gradually add powdered sugar in batches, mixing thoroughly after each addition. Add vanilla extract and salt, then mix on low for an additional 30 seconds.
  8. Assemble and Decorate: Once the cake layers are fully cooled, spread and frost them with the cream cheese buttercream. Divide leftover buttercream into four bowls and tint three with food gel colors for orange, light blue, and brown; leave the last bowl plain. Fit piping bags with Wilton tips 8B and 4B for decorating. Pipe pumpkins in a crescent moon pattern on top of the cake using the colored frostings, topping each pumpkin with a dot of brown to resemble stems. Finish by pressing Biscoff cookie crumbs or toasted cake crumbs around the sides and over the top for texture and decoration.

Notes

  • For DIY cake flour, substitute 3 tablespoons of cornstarch for 3 tablespoons of all-purpose flour in each cup of flour measured.
  • DIY buttermilk can be made by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  • Biscoff cookie crumbs or toasted cake crumbs add a lovely crunchy texture and rustic look when pressed onto the frosted sides and sprinkled on top.
  • Use room temperature ingredients for best mixing results and to ensure a tender crumb.
  • The cake freezes well either before or after frosting; thaw in the refrigerator for best texture.

Keywords: pumpkin layer cake, cream cheese buttercream, fall dessert, pumpkin spice cake, layered cake recipe, autumn baking

Find it online: https://nayabaker.com/perfect-pumpkin-layer-cake-recipe/