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Layered Pumpkin Spice Cake
This layered pumpkin spice cake brings together the warm, comforting flavors of fall in a stunning two-layer dessert that’s perfect for any autumn celebration. With its moist pumpkin-infused layers and creamy cinnamon buttercream frosting, this cake delivers the perfect balance of spice and sweetness that will have your guests asking for seconds.
Why You'll Love This Recipe
- Incredibly moist texture thanks to the pumpkin puree that keeps each bite tender and flavorful
- Perfect spice balance with cinnamon throughout both the cake and frosting for consistent flavor
- Simple ingredients that you likely already have in your pantry, making it accessible any time
- Beautiful presentation with two distinct layers that look impressive but are surprisingly easy to make
- Versatile recipe that works perfectly for birthdays, holidays, or any special autumn gathering
Why This Layered Pumpkin Spice Cake Recipe Works
The secret to this recipe’s success lies in its carefully balanced wet-to-dry ingredient ratio. The pumpkin puree provides natural moisture while the combination of granulated and brown sugar creates depth of flavor and tender crumb structure.
The dual sugar approach ensures your cake stays moist for days. Brown sugar adds molasses notes that complement the pumpkin, while granulated sugar provides the right sweetness level without overwhelming the spices.
Why You’ll Love This Layered Pumpkin Spice Cake
This cake strikes the perfect balance between impressive presentation and simple execution. You don’t need professional baking skills to create a dessert that looks like it came from a high-end bakery.
The cinnamon buttercream frosting adds a luxurious finish without being overly sweet. It pipes beautifully and holds its shape, making decorating both easy and rewarding for bakers of all skill levels.
What You’ll Need for Your Layered Pumpkin Spice Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 2 cups | Provides structure and foundation for the cake |
| Baking powder | 1 tsp | Creates lift and fluffy texture |
| Ground cinnamon | 1 tsp | Main spice flavor throughout the cake |
| Pumpkin puree | 1 cup | Adds moisture and signature pumpkin flavor |
| Granulated sugar | 1 cup | Primary sweetener and texture builder |
| Brown sugar | 1 cup | Adds molasses depth and extra moisture |
| Unsalted butter (softened) | 1/2 cup + 1/2 cup | Fat for cake and buttercream base |
| Large eggs | 3 | Binding agent and structure |
| Vanilla extract | 1 tsp + 1 tsp | Enhances overall flavor profile |
| Powdered sugar | 2 cups | Creates smooth buttercream texture |
Tools
| Tool | Purpose |
|---|---|
| Two round cake pans | Creates distinct layers for stacking |
| Electric mixer | Ensures proper butter and sugar creaming |
| Medium mixing bowl | Combines dry ingredients evenly |
| Large mixing bowl | Mixes wet ingredients and final batter |
| Wire cooling racks | Allows proper cake cooling before frosting |
How to Make Layered Pumpkin Spice Cake
| Step | Instructions |
|---|---|
| 1. Prep | Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly |
| 2. Dry Mix | In a medium bowl, whisk together flour, baking powder, and ground cinnamon |
| 3. Wet Mix | In a large bowl, beat granulated sugar and softened butter until fluffy. Add eggs one at a time, followed by pumpkin puree and vanilla extract |
| 4. Combine | Gradually add dry ingredients to the wet mixture until just combined |
| 5. Bake | Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean |
| 6. Frosting | Cool completely before frosting with cinnamon buttercream made by beating softened butter, then gradually adding powdered sugar, vanilla extract, and ground cinnamon |
Chef's Helpful Tips
- Room temperature ingredients mix more easily, so take eggs and butter out 30 minutes before baking
- Don’t overmix the batter once you add flour – this can create a tough, dense cake texture
- Test doneness with a toothpick in the center – it should come out with just a few moist crumbs
- Cool cakes completely before frosting to prevent melting and sliding layers
- Sift powdered sugar for buttercream to avoid lumps and achieve silky smooth frosting
Serving and Storage Tips
Serving Tips
Serve this layered pumpkin cake at room temperature for the best flavor and texture. The buttercream will be perfectly creamy, and the cake layers will showcase their moist, tender crumb.
Store covered at room temperature for up to three days, or refrigerate for up to one week. For longer storage, wrap unfrosted layers in plastic wrap and freeze for up to three months.
This cake pairs beautifully with coffee or spiced tea. For an extra special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream alongside your favorite cake recipes.
Mistakes to Avoid When Making Layered Pumpkin Spice Cake
The most common mistake is using cold ingredients, which prevents proper creaming and results in dense layers. Always bring butter and eggs to room temperature before starting.
Another frequent error is overbaking. Check your cake at 25 minutes – it should spring back lightly when touched and pull slightly from pan sides. Overbaked pumpkin cake becomes dry quickly.
Don’t skip the cooling step. Frosting warm cake will melt your buttercream and create a messy presentation. Patience here ensures professional-looking results every time.
You Must Know
- Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar that will throw off the recipe balance
- Measure flour correctly by spooning it into the cup and leveling off – packed flour creates heavy, dense layers
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap for easier assembly
- If your buttercream seems too thick, add a tablespoon of milk; if too thin, add more powdered sugar gradually
Tips and Tricks for Layered Pumpkin Spice Cake
For extra flavor depth, toast your ground cinnamon in a dry pan for 30 seconds before adding to the batter. This simple step intensifies the spice and adds complexity to your finished cake.
Create perfectly even layers by weighing your batter and dividing equally between pans. This professional technique ensures uniform baking and a polished final presentation.
For easier frosting, place your first layer on the serving plate and build from there. A offset spatula makes spreading buttercream smooth and effortless, similar to techniques used in other layered dishes.
Suggestions for Layered Pumpkin Spice Cake
Transform this recipe by adding chopped pecans or walnuts to the batter for extra texture and nutty flavor. Fold in 1/2 cup of nuts with the dry ingredients for best distribution.
Try a cream cheese frosting variation by replacing half the butter with softened cream cheese. This creates a tangy contrast that complements the sweet pumpkin beautifully.
For a more complex spice profile, add 1/4 teaspoon each of nutmeg and ginger to your dry ingredients. This creates a more traditional pumpkin pie spice blend throughout the cake.
Consider this professional pumpkin cake approach for additional techniques, or explore other seasonal recipes to complete your autumn menu.
FAQ for Layered Pumpkin Spice Cake
FAQs:
Yes, you can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. The assembled cake can be made 1 day ahead and refrigerated.
Ensure your butter is properly softened (should give slightly to pressure but not be melted) and sift your powdered sugar before adding. Beat on high speed for 3-4 minutes for the fluffiest texture.
Absolutely! Use 1 cup of fresh pumpkin puree, but make sure to drain any excess liquid by placing it in a fine-mesh strainer for 30 minutes before using.
Dense layers usually result from overmixing the batter after adding flour, using cold ingredients, or measuring flour incorrectly. Mix just until combined and ensure all ingredients are at room temperature.
The cake is done when it springs back lightly when touched in the center, pulls slightly from the pan sides, and a toothpick inserted in the center comes out with just a few moist crumbs.
Conclusion
This layered pumpkin spice cake delivers everything you want in a fall dessert – warm spices, moist texture, and beautiful presentation that’s surprisingly achievable for home bakers. With its foolproof technique and accessible ingredients, you’ll have a show-stopping cake that captures the essence of autumn in every bite.
The combination of pumpkin puree and cinnamon buttercream creates a perfect balance of flavors that will make this recipe a seasonal favorite in your baking repertoire. Whether you’re celebrating a special occasion or simply embracing the flavors of fall, this cake delivers impressive results every single time.
More Easy desserts Recipes:
- Salted Caramel Ice Cream Recipe – Best Homemade Version
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📖 Recipe Card
Layered Pumpkin Spice Cake
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A delicious and moist layered pumpkin spice cake with warm cinnamon flavors and creamy buttercream frosting, perfect for fall celebrations.
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1/2 cup + 1/2 cup Unsalted butter (softened)
- 3 Large eggs
- 1 tsp + 1 tsp Vanilla extract
- 2 cups Powdered sugar
Instructions
- 1. Prep: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly
- 2. Dry Mix: In a medium bowl, whisk together flour, baking powder, and ground cinnamon
- 3. Wet Mix: In a large bowl, beat granulated sugar and softened butter until fluffy. Add eggs one at a time, followed by pumpkin puree and vanilla extract
- 4. Combine: Gradually add dry ingredients to the wet mixture until just combined
- 5. Bake: Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean
- 6. Frosting: Cool completely before frosting with cinnamon buttercream made by beating softened butter, then gradually adding powdered sugar, vanilla extract, and ground cinnamon
Notes
- Room temperature ingredients mix more easily, so take eggs and butter out 30 minutes before baking
- Don’t overmix the batter once you add flour – this can create a tough, dense cake texture
- Cool cakes completely before frosting to prevent melting and sliding layers
- Sift powdered sugar for buttercream to avoid lumps and achieve silky smooth frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 685 calories
- Sugar: 78g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 112g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 185mg
Keywords: layered pumpkin spice cake, pumpkin cake, fall dessert, spice cake, homemade cake, autumn recipe
