Moist Pumpkin Layer Cake
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This moist pumpkin layer cake features warm spices and is perfect for fall. It is so easy to make with the best cream cheese frosting!
Table of Contents
- You’ll Love This Pumpkin Layer Cake Recipe
- Ingredients Needed
- In Photos: How To Make Pumpkin Layer Cake
- Tips For The Best Cake
- FAQ
- More Moist Cake Recipes
Pumpkin cake is a classic flavor for fall and holiday baking.
This cake is soft and moist and has the perfect balance of pumpkin and spices. Add in some tangy cream cheese frosting and it’s a winning combination. The balance of warm spices and sweet cream cheese makes for an irresistible layer cake.
You will also love how easy the cake batter comes together with the reverse creaming method. The layers bake up flat, meaning no having to trim off the cake top before filling and stacking.
You’ll Love This Pumpkin Layer Cake Recipe
- Pumpkin, cinnamon, nutmeg and ginger bring tons of flavor to this layer cake.
- The use of the reverse creaming method gives this cake a velvety, super moist crumb!
- This cake comes together quickly with a mixer!
- Cream cheese frosting is the perfect filling and frosting for this cake. An extra sprinkle of cinnamon over the frosting makes decorating a breeze and adds extra flavor.
Ingredients Needed
- All-Purpose Flour: For structure and tenderness in the cake crumb.
- Sugars: A combination of brown and white sugars bring sweetness and moisture.
- Leaveners: A combination of baking soda and baking powder help this cake rise.
- Kosher salt: Helps to balance all the flavors.
- Spices: Ground cinnamon, nutmeg, and ginger add warm pumpkin spice flavor.
- Butter: I recommend unsalted butter so you can control the saltiness of your layer cake.
- Eggs: Two large eggs bring some moisture and richness to the cake recipe.
- Vanilla: Adds lots of flavor. Go with the real stuff, and not imitation!
- Pumpkin: You can’t have a pumpkin cake without pumpkin! Use 100% pure pumpkin.
- Sour Cream: Adds extra moisture and softness to the cake. Use full-fat sour cream for the best results.
In Photos: How To Make Pumpkin Layer Cake
Step 1: Preheat and Prep
Preheat the oven to 325 degrees F, lightly mist two 8 inch round pans with non-stick spray, and line with parchment paper round.
Step 2: Mix Dry Ingredients
Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
Step 3: Add Butter
Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
Step 4: Add Eggs
Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
Step 5: Add Wet Ingredients
Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake’s structure.
Step 6: Add To Pans
Transfer the batter to the prepared pans and smooth the batter with an offset spatula.
Step 7: Bake
Bake for 22 to 27 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
Allow the cakes to cool completely in the pans set on a wire cooling rack before decorating.
Tips For The Best Cake
- Use room temperature ingredients for the perfect pumpkin layer cake. This allows the butter, eggs, and sour cream to emulsify properly.
- Cube the room temperature butter so it coats the flour and slows down gluten formation.
- As with most cake recipes, be careful not to over mix the cake batter.
- Allow the cake layers to cool completely before filling and frosting.
FAQ
Cream cheese frosting is the best! Marshmallow frosting or American style buttercream are also delicious.
Cake can be stored covered in the refrigerator for up to 5 days. Just be sure to keep it covered so it does not dry out or become stale.
More Moist Cake Recipes
Pumpkin Layer Cake
Ingredients
- 2 cups 250 g all-purpose flour
- ⅔ cup 133.33 g granulated sugar
- ⅓ cup 73.33 g brown sugar, (packed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon, (plus extra for garnish)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup 170.25 g unsalted butter, (1 1/2 sticks), softened
- 2 eggs, (large)
- ⅔ cup 163.33 g pure pumpkin puree
- ⅔ cup 153.33 g sour cream
- 2 teaspoons vanilla extract
- ½ batch cream cheese frosting
Instructions
- Preheat the oven to 325 degrees F, lightly mist two 8 inch round pans with non-stick spray, and line with parchment paper round.
- Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
- Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
- Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
- Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake’s structure.
- Transfer the batter to the prepared pans and smooth the batter with an offset spatula. Bake for 22 to 27 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
- Allow the cakes to cool completely in the pans set on a wire cooling rack before decorating.
Notes
As an amazon associate I earn from qualifying purchases.
