Pumpkin Spice Layer Cake

Pumpkin Spice Layer Cake always fills my kitchen with a cozy warmth the moment I start mixing the spices into the flour and I love how instantly it sets the mood for fall baking. I’m excited to share this recipe with you because every step from stirring the pumpkin puree into the batter to stacking the soft layers feels comforting and joyful.

I reach for this cake whenever I want something that tastes like autumn in every bite and I enjoy watching the batter transform into tall fluffy layers that smell like cinnamon and nutmeg. I’m bringing you along because this cake is so simple to create yet it looks beautifully impressive once frosted.

Pumpkin Spice Layer Cake makes me feel nostalgic and happy especially when I add a swirl of creamy frosting that pairs perfectly with the warm spices. I love decorating it with little pumpkins or fall-themed toppings because it adds fun to the baking process and makes the cake feel extra special.

I’m walking you step by step through each part so you can create a cake that tastes moist rich and completely irresistible and I can’t wait for you to enjoy that first festive slice.

Ingredients

Here’s what I use for this recipe and of course you can adjust flavors to your liking.

• Flour – Provides structure for the cake layers.
• Pumpkin spice – Brings warm cinnamon nutmeg ginger and cloves to the batter.
• Sugar – Sweetens the cake and keeps it soft.
• Brown sugar – Adds deeper flavor and moisture.
• Pumpkin puree – Makes the cake moist and gives it that classic fall flavor.
• Eggs – Bind everything together and help the cake rise.
• Vegetable oil – Adds richness and produces a tender crumb.
• Vanilla extract – Enhances all the warm flavors.
• Baking soda and baking powder – Ensure the cake rises evenly.
• Salt – Balances sweetness.
• Cream cheese frosting – Complements the spices with tangy creaminess.

Tools You’ll Need

• Mixing bowls – I use them to mix the dry and wet ingredients separately.
• Hand mixer or stand mixer – Helps me combine everything smoothly.
• Rubber spatula – Perfect for folding and scraping the bowl.
• Round cake pans – Create the layered look.
• Cooling racks – Allow the cakes to cool without getting soggy.
• Offset spatula – Helps me frost each layer neatly.

Instructions

Step 1: Mix Dry Ingredients

I start by whisking together the flour pumpkin spice baking soda baking powder and salt until everything looks evenly blended.

Step 2: Combine Wet Ingredients

In another bowl I whisk the pumpkin puree sugar brown sugar eggs oil and vanilla until the mixture becomes smooth and glossy.

Step 3: Bring the Batter Together

I gradually add the dry ingredients to the wet mixture and stir until a thick spiced batter forms making sure not to overmix.

Step 4: Bake the Layers

I divide the batter between greased cake pans and bake until the tops spring back when lightly touched and the edges pull away from the pan.

Step 5: Cool the Cakes

I let the layers cool in the pans briefly then transfer them to cooling racks to cool completely because frosting warm cake makes it melt.

Step 6: Frost and Decorate

I spread cream cheese frosting between each layer and around the cake and if I want a festive touch I add small pumpkin decorations or pretty piping.

Tips

I like to use canned pumpkin puree for consistent results and I often add extra cinnamon when I want a stronger spice flavor. If the frosting feels too soft I chill it for a few minutes before spreading it and when I need clean slices I refrigerate the finished cake before serving.

Ways to Serve

I love serving this Pumpkin Spice Layer Cake at fall gatherings Thanksgiving dinners cozy weekend brunches or anytime I want a dessert that truly tastes like autumn. It pairs beautifully with hot coffee chai tea apple cider or even a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

I store the cake covered in the refrigerator where it stays fresh for up to five days and the flavors deepen as it chills. If I want to serve it later I let it sit at room temperature for about 20 minutes to soften the frosting for the perfect bite.

Frequently Asked Questions

Can I use homemade pumpkin puree for Pumpkin Spice Layer Cake?

Yes just make sure it’s thick and not watery.

Can I freeze Pumpkin Spice Layer Cake?

Absolutely freeze the unfrosted layers or the fully frosted cake tightly wrapped.

Can I make Pumpkin Spice Layer Cake without cream cheese frosting?

Yes buttercream or maple frosting work deliciously.

Can I bake Pumpkin Spice Layer Cake in a 9×13 pan instead of layers?

Yes it bakes beautifully as a single sheet cake.

See You in the Kitchen

I hope you make this Pumpkin Spice Layer Cake soon because it brings such warm comforting flavor to any moment and I’d love to hear how yours turns out. Save it share it and enjoy every spiced slice.

Happy Cooking!

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