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
Scale
- 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