Description
A rich, spiced layer cake featuring pumpkin and topped with creamy frosting, perfect for cozy family gatherings in the fall.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree (fresh or canned)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine well.
- In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined, ensuring not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Watch for a light golden color on the edges.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, vanilla, and cinnamon, beating until fluffy and well combined.
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake generously.
- Serve and enjoy your delicious fall layer cake!
Notes
Use fresh spices for a brighter flavor. Mix gently to keep the cake light and fluffy. Cool cakes completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American