Classic Pumpkin Spice Layer Cake: A Taste of Autumn
Oh, fall! It’s my absolute favorite season. The crisp air, the vibrant leaves… and of course, all the cozy baking! There’s something so special about bringing the warm flavors of autumn into my kitchen.
This Classic Pumpkin Spice Layer Cake is pure comfort in every bite. It’s the kind of cake that just screams “cozy gathering” or “perfect afternoon treat.” I love how the moist pumpkin cake pairs with the creamy frosting. It’s my go-to for family get-togethers.
Why You’ll Adore This Classic Pumpkin Spice Layer Cake
- It’s wonderfully moist and flavorful.
- The spice blend is just right for fall.
- It’s surprisingly easy to make at home.
- Perfect for any autumn celebration!
Gather Your Ingredients for Classic Pumpkin Spice Layer Cake
Getting ready to bake this beauty? It all starts with good ingredients. I always tell my friends that using quality items makes a world of difference. For this Classic Pumpkin Spice Layer Cake, make sure you grab 100% pure pumpkin puree. It’s crucial to avoid pumpkin pie filling; that stuff already has sugar and spices added. Trust me, you want that pure pumpkin flavor! Bringing your eggs and buttermilk to room temperature also helps everything mix together beautifully. It makes for a smoother batter. Let’s get our pantry stocked!
Dry Ingredients for Your Classic Pumpkin Spice Layer Cake
We’ll start with the dry goods. You’ll need 3 cups of all-purpose flour for that perfect cake structure. Then, for that signature warmth, we have 2 teaspoons of baking soda, 1 teaspoon each of ground cinnamon and ginger, 1/2 teaspoon of nutmeg, and a pinch of ground cloves. Don’t forget the 1/2 teaspoon of salt to balance all those sweet spices. I usually just whisk these together in a big bowl.
Wet Ingredients for Your Classic Pumpkin Spice Layer Cake
Now for the moist magic! Grab 1 1/2 cups of granulated sugar and 1 cup of packed light brown sugar. These give our cake its lovely sweetness and depth. We’ll also use 1 cup of vegetable oil for that incredible moistness. Then, 4 large eggs, 1 (15-ounce) can of pumpkin puree (remember, not pie filling!), 1/4 cup of buttermilk, and 1 teaspoon of vanilla extract. These all come together for that delicious pumpkin flavor.
Frosting Ingredients for Your Classic Pumpkin Spice Layer Cake
For the dreamy frosting, make sure you have 1 cup (that’s 2 sticks) of unsalted butter and 8 ounces of cream cheese, both softened. Softening them is key for a smooth, lump-free frosting. You’ll also need 4 cups of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract. This creamy frosting is the perfect complement to our spiced cake layers.
Crafting Your Classic Pumpkin Spice Layer Cake: Step-by-Step
Now for the fun part! Let’s bring this Classic Pumpkin Spice Layer Cake to life. It’s a process that’s totally doable for any home baker.
Preparing the Cake Pans and Oven
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). This ensures an even bake. Next, grab two 9-inch round cake pans. Grease them well, then dust them with flour. I like to tap out any extra flour. This little step prevents our beautiful cake layers from sticking. It’s a simple trick that makes a big difference.
Mixing the Cake Batter
In a large bowl, whisk together all your dry ingredients: flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This gets all those lovely spices distributed evenly. In another big bowl, cream together the granulated sugar, brown sugar, and vegetable oil until they’re nicely combined. Then, beat in the eggs one at a time. Stir in the pumpkin puree, buttermilk, and vanilla extract until it’s all smooth. Now, gradually add the dry ingredients to the wet. Mix until just combined. Please, don’t overmix! Overmixing can make the cake tough.
Baking and Cooling the Cake Layers
Divide your glorious batter evenly between the two prepared pans. Smooth the tops a bit. Bake them for about 30 to 35 minutes. You’ll know they’re ready when a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes. Then, carefully invert them onto a wire rack. Let them cool completely. Patience here is key for a perfect frosting application.
Creating the Creamy Frosting
While the cake layers cool, let’s whip up the frosting. In a large bowl, beat the softened butter and cream cheese until they’re light and fluffy. This is what makes the frosting so creamy! Gradually add the powdered sugar, alternating with the milk. Mix until it’s smooth and wonderfully creamy. Stir in the vanilla extract for that extra touch of sweetness. It should be spreadable, not too stiff.
Assembling Your Beautiful Cake
Once your cake layers are totally cool, it’s time to assemble! Place one cake layer on your serving plate. Spread a generous amount of that delicious frosting over the top. Carefully place the second cake layer on top of the first. Now, frost the entire cake – the top and the sides. Make it as smooth or rustic as you like! It’s your masterpiece.
Tips for a Perfect Classic Pumpkin Spice Layer Cake
Baking this Classic Pumpkin Spice Layer Cake is a joy, but a few little tips can make it even better. Room temperature ingredients are your best friend here. Softened butter and cream cheese for the frosting make it super smooth. For the cake, make sure your eggs and buttermilk aren’t straight from the fridge. This helps everything blend beautifully, creating a tender crumb.
Ingredient Substitutions and Additions
Want to customize your Classic Pumpkin Spice Layer Cake? I love adding a handful of chopped pecans or walnuts to the batter for a nice crunch. For an extra spice kick, you could add a pinch more cinnamon or a touch of cardamom to the dry ingredients. If you don’t have buttermilk, a tablespoon of lemon juice or vinegar mixed into regular milk and left to sit for five minutes works just as well. It’s all about making it your own!
Serving and Storing Your Classic Pumpkin Spice Layer Cake
This beautiful Classic Pumpkin Spice Layer Cake is perfect for any fall get-together. Serve it at room temperature for the best texture. Your guests will love it! Store any leftovers in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, pop it in the refrigerator. It’s still delicious cold!
Frequently Asked Questions About Classic Pumpkin Spice Layer Cake
Got some questions about whipping up this delightful Classic Pumpkin Spice Layer Cake? I’m happy to help!
Can I make this Classic Pumpkin Spice Layer Cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once completely cool, wrap them well in plastic wrap and store them at room temperature. You can also make the frosting ahead of time. Store it in an airtight container in the refrigerator. Just let it soften a bit at room temperature before frosting the cake. It’s a great way to break up the baking process for your autumn dessert.
What kind of pumpkin puree should I use for my Classic Pumpkin Spice Layer Cake?
For the best flavor in your Classic Pumpkin Spice Layer Cake, always use 100% pure pumpkin puree. It’s just the mashed pumpkin. Make sure it’s not pumpkin pie filling, which already has added sugar and spices. That can really change the taste and sweetness of your cake. You want that pure, natural pumpkin goodness!
How long does the Classic Pumpkin Spice Layer Cake last?
This delicious Classic Pumpkin Spice Layer Cake is best enjoyed within 3 days. Store it in an airtight container at room temperature. If you need to keep it longer, refrigerating it is a good option. The flavors are still wonderful, even if it’s a bit cooler. It’s perfect for enjoying over a few days of fall baking.
Estimated Nutritional Information for Classic Pumpkin Spice Layer Cake
This Classic Pumpkin Spice Layer Cake is a treat! A slice offers roughly 450-500 calories. It contains about 50-60g of sugar and 25-30g of fat. Remember, these numbers are estimates and can change based on your frosting. Enjoy this delicious slice of autumn!
Share Your Classic Pumpkin Spice Layer Cake Creations
I truly hope you loved making this Classic Pumpkin Spice Layer Cake as much as I do! Seeing your creations makes my day. Did you add any special touches? Please share your thoughts and rate the recipe below. Your feedback helps other bakers too!
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Heavenly Classic Pumpkin Spice Layer Cake: 7 Must-Try Tips
- Total Time: 60 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful Classic Pumpkin Spice Layer Cake perfect for fall gatherings, featuring moist pumpkin cake layers and creamy frosting. This recipe is designed to be straightforward and enjoyable for home bakers.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the pumpkin puree, buttermilk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar, alternating with the milk, and mixing until smooth and creamy. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For best results, bring eggs and buttermilk to room temperature before mixing.
- You can add chopped pecans or walnuts to the batter for extra texture.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 450-500 kcal (will vary based on frosting)
- Sugar: Approximately 50-60g
- Sodium: Approximately 300-400mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 100-120mg
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