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–+ servings

Pumpkin Layer Cake with Cream Cheese Frosting

Pumpkin Spice Cake
Pumpkin Layer Cake is the most perfect moist pumpkin cake recipe you will ever make and an easy pumpkin dessert to serve up anytime of the year!  Made with pumpkin puree and all your favorite fall spices, this is the ultimate homemade pumpkin cake topped off with tangy cream cheese frosting.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 12 Pieces

Ingredients

Pumpkin Spice Cake

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 2 cups sugar
  • 3 large eggs
  • 1 1/2 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 15 ounce pumpkin puree
  • 1/3 cup vegetable oil
  • 3/4 cup milk

Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 2 teaspoons vanilla extract
  • 4 to 5 cups powdered sugar sifted

Instructions

  • Preheat oven to 350°F. Grease two 8-inch round cake pans and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt and set aside while you prepare the wet ingredients. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in the eggs one at a time and then add in vanilla, pumpkin, pumpkin pie spice and vegetable oil. Slowly stir in the milk and the flour mixture until all has been incorporated
  • Divide batter evenly into your prepared cake pans. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let sit for 5 minutes before removing from pan and moving to cooling rack. Let cake cool completely. When cooled, gently trim the top of the cakes to make your cake even on top (my cakes always 'round up'). Then gently slice each cake in half horizontally so that you have four layers.
  • To make your Cream Cheese Frosting, cream together softened butter and cream cheese until light and fluffy. Add sifted powdered sugar and vanilla extract and mix slowly until all has been incorporated ... once mixed well, mix on high for 1 minute. 
    Assemble the 4 cake layers with a layer of frosting in between each layer. Store cake in the refrigerator until ready to serve

Notes

  • I know it's a pain but be sure to sift powdered sugar before making your cream cheese frosting... anytime I haven't, I've ended up with lumps every time.  Every. Time.
  • Wait for your cake to cool COMPLETELY before cutting your cake into layers.  You can also just make this cake without cutting into four layers and it is equally delicious and gorgeous... I just had to be all extra.
  • If you are making this homemade cream cheese frosting, be sure to refrigerate your cake.  Cakes with homemade buttercream frosting can be left on the counter, homemade cream cheese frosted cakes need to be kept in the fridge.