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Layered Pumpkin Spice Cake
This layered pumpkin spice cake brings together the warm comfort of autumn spices with rich pumpkin flavor in every bite. Perfect for fall gatherings, holiday celebrations, or whenever you crave that cozy seasonal taste, this recipe creates a stunning two-layer dessert that’s surprisingly affordable at around $8-12 total cost. The cake offers nutritional benefits from real pumpkin puree, including vitamin A, fiber, and antioxidants that support eye health and immune function.
Why You'll Love This Recipe
- Budget-friendly recipe using simple pantry staples that won’t break the bank
- Rich in vitamin A and fiber from real pumpkin puree, supporting healthy vision and digestion
- Perfect centerpiece for Thanksgiving, Halloween parties, or cozy family dinners
- Moist, tender crumb that stays fresh for days when properly stored
- Impressive presentation that looks bakery-quality but requires only basic baking skills
Why This Layered Pumpkin Spice Cake Recipe Works
The secret lies in balancing moisture and structure. Pumpkin puree adds natural sweetness and keeps the cake incredibly moist, while the combination of granulated and brown sugar creates depth of flavor. The brown sugar contributes molasses notes that complement the warm spices perfectly.
Using softened butter instead of oil ensures a tender crumb that holds its shape when layered. The cinnamon buttercream provides the perfect sweet contrast to the spiced cake layers, creating a harmonious flavor profile that doesn’t overwhelm your palate.
Why You’ll Love This Layered Pumpkin Spice Cake
This cake transforms your kitchen into a warm, inviting space filled with autumn aromas. The recipe serves 8-12 people generously, making it ideal for entertaining without the stress of complicated techniques or exotic ingredients.
Each slice delivers the perfect balance of spice and sweetness. The pumpkin adds natural moisture while providing essential nutrients, making this dessert a slightly healthier option compared to traditional layer cakes. Plus, it’s incredibly forgiving for beginner bakers.
What You’ll Need
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 2 cups | Provides structure and base for cake layers |
| Baking powder | 1 tsp | Leavening agent for light, fluffy texture |
| Ground cinnamon | 1 tsp + 1 tsp | Warm spice for cake and buttercream |
| Pumpkin puree | 1 cup | Adds moisture, flavor, and nutrients |
| Granulated sugar | 1 cup | Sweetness and tender crumb structure |
| Brown sugar | 1 cup | Deep molasses flavor and extra moisture |
| Unsalted butter | 1 cup total | Richness for cake and buttercream |
| Large eggs | 3 | Binding and structure |
| Vanilla extract | 2 tsp total | Enhances overall flavor profile |
| Powdered sugar | 2 cups | Smooth, sweet buttercream base |
Tools
| Tool | Purpose |
|---|---|
| Two 9-inch round cake pans | Creates even, professional-looking layers |
| Electric mixer | Ensures proper butter creaming and smooth frosting |
| Medium mixing bowl | Combines dry ingredients evenly |
| Large mixing bowl | Accommodates wet ingredients and final batter |
| Wire cooling racks | Prevents soggy bottoms and ensures even cooling |
| Offset spatula | Professional frosting application and smooth finish |
How to Make Layered Pumpkin Spice Cake
| Step | Instructions |
|---|---|
| 1. Prep | Preheat oven to 350°F (175°C). Grease two 9-inch round pans and lightly dust with flour |
| 2. Mix Dry | Whisk flour, baking powder, and 1 tsp cinnamon in medium bowl until well combined |
| 3. Cream Base | Beat granulated sugar, brown sugar, and 1/2 cup softened butter until light and fluffy (3-4 minutes) |
| 4. Add Wet | Beat in eggs one at a time, then pumpkin puree and 1 tsp vanilla until smooth |
| 5. Combine | Gradually fold dry ingredients into wet mixture until just combined (don’t overmix) |
| 6. Bake | Divide batter evenly between pans. Bake 25-30 minutes until toothpick comes out clean |
| 7. Cool | Cool in pans 10 minutes, then turn out onto wire racks to cool completely |
| 8. Frosting | Beat remaining butter until fluffy, gradually add powdered sugar, vanilla, and cinnamon |
| 9. Assemble | Place one layer on serving plate, spread frosting, add second layer, frost top and sides |
Chef's Helpful Tips
- Room temperature ingredients mix more easily and create better texture, so remove eggs and butter from fridge 30 minutes before baking
- Don’t overmix the batter once flour is added – this develops gluten and creates tough, dense cake layers
- Test doneness with a toothpick inserted in the center; it should come out with just a few moist crumbs attached
- Cool layers completely before frosting to prevent melting and sliding – patience here ensures professional results
- Chill assembled cake for 30 minutes before serving for cleaner slices and better presentation
Serving and Storage Tips
Serving Tips
Serve this cake at room temperature for the best flavor and texture. The buttercream softens slightly, creating the perfect creamy contrast to the spiced cake layers. Pair with light dessert options for variety at gatherings.
For special occasions, dust with additional cinnamon or garnish with candied pumpkin seeds. A dollop of whipped cream alongside each slice adds extra richness. Store covered at room temperature for up to 3 days, or refrigerate for up to one week.
Mistakes to Avoid
Never substitute pumpkin pie filling for pure pumpkin puree – the added spices and sweeteners will throw off the recipe balance. Measure flour correctly by spooning it into the cup and leveling off, as packed flour creates dense, heavy layers.
Avoid opening the oven door frequently during baking, as temperature fluctuations cause uneven rising. Don’t rush the cooling process – warm cake layers will crack when handled and cause frosting to melt and slide off.
You Must Know
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels in your cake
- Measure ingredients by weight when possible for consistent results, especially with flour and sugars
- Cake layers can be wrapped and frozen for up to 3 months, making this perfect for advance preparation
- The buttercream can be made ahead and refrigerated for up to one week – just re-whip before using
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 recipe. This intensifies the spice and adds complexity. Consider adding a pinch of nutmeg or ginger for additional warmth.
Create perfectly level layers by using cake strips around your pans – these ensure even baking and eliminate domed tops. For professional presentation, apply a thin crumb coat of frosting first, chill, then add the final decorative layer.
Suggestions for Layered Pumpkin Spice Cake
Transform this basic recipe by adding chopped pecans or walnuts to the batter for extra texture and nutrition. Cream cheese frosting works beautifully as an alternative to buttercream, providing tangy contrast to the sweet spiced layers.
For special diets, substitute gluten-free flour blend cup-for-cup, or reduce sugar by 1/4 cup if you prefer less sweetness. This pairs wonderfully with savory dinner options for complete meal planning.
Consider making cupcakes instead – divide batter among 24 muffin cups and bake for 18-20 minutes. For inspiration, check out these professional pumpkin cake variations or explore different frosting combinations.
FAQs:
Yes! Bake the cake layers up to 2 days ahead and store wrapped at room temperature, or freeze for up to 3 months. The buttercream can be made 1 week ahead and refrigerated – just re-whip before assembling.
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual slices and freeze for up to 3 months. Always bring to room temperature before serving for best texture.
Sweet potato puree works as a 1:1 substitute, though the flavor will be slightly different. Avoid using pumpkin pie filling as it contains added spices and sweeteners that will affect the recipe balance.
Dense cake usually results from overmixing the batter after adding flour, using too much flour, or ingredients that weren’t at room temperature. Measure flour by spooning and leveling, and mix just until combined.
Insert a toothpick in the center – it should come out with just a few moist crumbs. The cake should also spring back lightly when touched and start pulling slightly from the pan sides.
Conclusion
This layered pumpkin spice cake delivers everything you want in a fall dessert – warm spices, moist texture, and impressive presentation without breaking your budget. The combination of real pumpkin puree and aromatic cinnamon creates a cake that’s both delicious and nutritious.
Whether you’re planning a holiday gathering or simply craving seasonal flavors, this recipe provides reliable results every time. The simple techniques and common ingredients make it accessible for bakers of all skill levels, while the stunning layered presentation ensures it’ll be the centerpiece of any table.
More Easy desserts Recipes:
- Watermelon Coconut Popsicles: Amazing Summer Treat Recipe
- Watermelon Feta Skewers: Perfect Summer Appetizer Recipe
- Best Spiced Fig Walnut Loaf Recipe – Moist & Delicious
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📖 Recipe Card
Layered Pumpkin Spice Cake
- Total Time: 50 minutes
- Yield: 9. assembleplace one layer on serving 1x
Description
A delicious and moist layered pumpkin spice cake perfect for fall celebrations, featuring warm spices and creamy frosting between tender cake layers.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon (divided)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup butter, softened (divided)
- 3 large eggs
- 1 cup pumpkin puree
- 2 tsp vanilla extract (divided)
- 3 cups powdered sugar
Instructions
- 1. Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round pans and lightly dust with flour
- 2. Mix Dry: Whisk flour, baking powder, and 1 tsp cinnamon in medium bowl until well combined
- 3. Cream Base: Beat granulated sugar, brown sugar, and 1/2 cup softened butter until light and fluffy (3-4 minutes)
- 4. Add Wet: Beat in eggs one at a time, then pumpkin puree and 1 tsp vanilla until smooth
- 5. Combine: Gradually fold dry ingredients into wet mixture until just combined (don’t overmix)
- 6. Bake: Divide batter evenly between pans. Bake 25-30 minutes until toothpick comes out clean
- 7. Cool: Cool in pans 10 minutes, then turn out onto wire racks to cool completely
- 8. Frosting: Beat remaining butter until fluffy, gradually add powdered sugar, vanilla, and cinnamon
- 9. Assemble: Place one layer on serving plate, spread frosting, add second layer, frost top and sides
Notes
- Room temperature ingredients mix more easily and create better texture, so remove eggs and butter from fridge 30 minutes before baking
- Don’t overmix the batter once flour is added – this develops gluten and creates tough, dense cake layers
- Cool layers completely before frosting to prevent melting and sliding – patience here ensures professional results
- Chill assembled cake for 30 minutes before serving for cleaner slices and better presentation
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 calories
- Sugar: 42g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: layered pumpkin spice cake, pumpkin cake, fall dessert, spice cake, homemade cake, autumn recipe
