Pumpkin Layer Cake
Moist pumpkin layer cake with warm spices, perfect for fall! Easy to make and topped with the best cream cheese frosting!
Servings: 12 slices
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 ½ 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
A half batch of the cream cheese frosting recipe will give you enough for a semi-naked look with minimal decoration. For a fully frosted cake, use the full recipe.
Cake can be stored covered in the refrigerator for up to 5 days.