Pumpkin layer cake is the perfect festive dessert to bring to your next Halloween or fall-themed party or as a Thanksgiving dessert.
Original post: September 2018 | Updated: September 2020
Why This Recipe Works
Are you one of those pumpkin spice latte fanatics? I’ve never gotten hooked on the drink, but I love pumpkin spice everything else including this scrumptious layer cake.
If you have never made pumpkin spice cake before, promise me you’ll make this recipe. BONUS – It is easy (waaaay easier than it looks), delicious and beautiful. The layers make it fun and the pumpkins on top make it look really cool. It doesn’t cost a lot either, simple ingredients.
Bring it to a Halloween or fall-themed party if you want to become everyone’s new best friend (this Candy Corn Cake is a best-friend-maker, as well). Check out the video below for a tutorial on how to create the rustic ombre look you see in the photos.
Also, I cannot not mention the cream cheese frosting involved in this cake because it is quite possibly the creamiest, dreamiest frosting my lips have ever touched.
When it was done mixing and I removed the whisk attachment that was filled with its ooey-gooeyness, I almost fell to my knees. Never had I seen or tasted such a delicious creamy frosting in all my life.
Recipe Ingredients
Pumpkin puree – You can purchase a can of pumpkin puree for this recipe. Or consider making your own pumpkin puree in your Instant Pot.
Pumpkin pie spice mixture – If you don’t have pumpkin pie spice mixture on hand, you can combine 2 tbsp cinnamon, 1 1/2 tsp ground ginger and 1 tsp allspice, cloves and nutmeg.
Eggs – Place the eggs in a bowl for 10-15 minutes prior to starting this recipe. This will allow the eggs to become room temperature. They will mix in the batter well and rise. Also, the time to bake the cake won’t be impacted by cold eggs.
Cream cheese – This recipe calls for softened cream cheese when making frosting so the easiest way to prepare it is to take it out of the paper wrapper, open the block from the packaging and allow it to sit out for 10-15 minutes on the counter. If you press a spoon into it, it should give easily.
How To Make Pumpkin Layer Cake
Make The Cake
Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Make sure you’ve set out your eggs so they are at room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the butter. Add eggs, oil, sugars and vanilla extract and beat on medium speed until creamy and free of lumps. Add the pumpkin puree and mix until just combined.
In a separate medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Divide the mixture evenly between the prepared baking dishes and bake one at a time in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers come out clean.
Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake. Wrap individually in plastic wrap and freeze for later, if needed.
Prepare The Frosting
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), mix 3/4 cup salted butter, cream cheese and vanilla until smooth. Add the powdered sugar and beat on medium-high speed for 3 minutes.
Divide the frosting between three same-size bowls, adding a bit more to one than the other two. Keep the bowl with the most frosting white, not adding any food coloring.
To one of the remaining bowls, add orange (or neon orange) food coloring and stir until deep orange in color. Add half the amount of food coloring to the last bowl and stir until light orange.
Assemble The Cake
Place one cake in the center of a rotating cake stand cut side down to begin to add your first cream cheese layer. Spread white frosting evenly and generously over the top in an even layer. Top with another cake and repeat with a layer of frosting. Top with the remaining cake.
Using the back of a spoon or an offset spatula, apply a row of the dark orange frosting to the outside of the bottom cake layer. Apply the light orange to the outside sides of cake of the middle cake layer and apply the white to the outside of the top cake layer.
Use the spatula (or spoon) to blend the frosting colors together as you rotate the cake stand. Drop the different frosting colors on the top and blend together, rotating the stand and using the offset spatula. Top with pumpkin candies, cover and refrigerate until ready to serve.
How To Stack Pumpkin Layer Cake
First, make sure that you have removed the top rounded part of each cake that you plan to stack so that both of the surfaces are as flat as possible. A serrated bread knife works great for this.
Once the cakes have cooled completely, wrap them in either plastic wrap or foil that you have first sprayed with cooking spray. Place the wrapped cakes in the freezer for fifteen minutes before frosting them.
Smear a spoonful of frosting on the stand or serving plate you’ll be using and place a cake straight from the freezer onto the center of the stand (pressing down into the glob of frosting so it sticks). Coat a generous layer of frosting over the top of the cake, spreading all the way to the edges.
Center the next cake directly over the top (preferably top-side-down) and repeat with remaining frosting and cakes. If your cake is more than three layers, consider using a dowel rod to stick down the center of the cake while you frost and decorate it.
Storing Leftover Cream Cheese Frosting
A cream cheese based buttercream needs to be stored in the refrigerator and is good for about a week. When getting ready to use it again, give it a few minutes to come to room temperature.
If you don’t think you’ll have a use for it right away, freeze it! That’ll give you a couple of months to put it away and then make another batch of these cookies.
FAQ About Pumpkin Puree
Pumpkin puree can be eaten raw. However, it is not necessarily delicious until you have added the ingredients to a recipe you are including it in.
Pumpkin puree can be frozen. Add the puree to an air tight container and you can safely freeze it for 4-5 months.
Good news! Pumpkin puree is full of healthy vitamins, minerals and antioxidants. It’s low calorie and it’s a benefit to your eyes, heart and skin.
Pumpkin puree can go bad after you open it and remove it from the can. If you don’t need to use up the entire batch with baking, then you can put the leftovers in an airtight container and refrigerate it for 3-5 days. Alternatively, you can freeze it for 2-3 months in the same container to use it later.
Pumpkin puree is known to be a good addition to a dog’s diet. Fresh pumpkin puree has a lot of water in it so canned pumpkin puree will offer the most fiber, nutrients and vitamins to their diet.
Other Delicious Layer Cakes To Try
Perfect Fall Treats
- These best pumpkin bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor. Dab some whipped cream on top! Great for your next fall gathering.
- This sweet and salty Halloween snack mix is a great fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for fall or Halloween-themed parties!
- Caramel pecan bars are a delicious replacement for pecan pie. These bars are packed with caramel and pecans and are easier than pie!
- This delicious best apple crisp recipe is the best. It is tried, tested and NEVER fails and it’s is the perfect way to use up apples in the fall. Also, it tastes great with a scoop of vanilla ice cream!
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Pumpkin Layer Cake Recipe
Ingredients
CAKE
- 1/2 cup salted butter softened
- 1/2 cup vegetable oil or canola oil
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 15 oz pumpkin puree
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
FROSTING
- 3/4 cup salted butter softened (1 1/2 sticks)
- 2 8 oz cream cheese softened
- 2 tsp vanilla extract
- 6 cups powdered sugar
TOPPING
- 12 candy corn pumpkin candies
Instructions
MAKE THE CAKE
- Preheat the oven to 350°F and generously spray three 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps. Add the pumpkin and mix until just combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
PREPARE THE FROSTING
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), mix the butter, cream cheese and vanilla until smooth. Add the confectioners’ sugar and beat on medium-high speed for 3 minutes.
- Divide the frosting between three same-size bowls, adding a bit more to one than the other two. Keep the bowl with the most frosting white, not adding any food coloring. To one of the remaining bowls, add orange (or neon orange) food coloring and stir until deep orange in color. Add half the amount of food coloring to the last bowl and stir until light orange.
ASSEMBLE THE CAKE
- Place one cake in the center of a rotating cake stand. Spread white frosting evenly and generously over the top in an even layer. Top with another cake and repeat with a layer of frosting. Top with the remaining cake.
- Using the back of a spoon or an offset spatula, apply a row of the dark orange frosting to the outside of the bottom cake layer. Apply the light orange to the outside of the middle cake layer and apply the white to the outside of the top cake layer. Use the spatula (or spoon) to blend the frosting colors together as you rotate the cake stand. Drop the different frosting colors on the top and blend together, rotating the stand and using the offset spatula. Top with pumpkin candies, cover and refrigerate until ready to serve.
Notes
- A cream cheese based buttercream needs to be stored in the refrigerator and is good for about a week. When getting ready to use it again, give it a few minutes to come to room temperature.
- If you don’t think you’ll have a use for it right away, freeze it! That’ll give you a couple of months to put it away and then make another batch of these cookies.
- Consider making your own batch of pumpkin puree for an even fresher taste!
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