Pumpkin Layer Cake

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
10 servings
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour 15 minutes
Total Time 2 hours
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Pumpkin Layer Cake has two layers of the most tender pumpkin spice cake, with warm and autumnal flavors. Sure to win over a crowd.

My Sheet Pan Pumpkin Cake and Pumpkin Crumb Cake are go-to desserts during the fall. However, we love this show-stopping pumpkin-flavored layered Cake.

Sabrina’s Pumpkin Layer Cake Recipe

This stunning Pumpkin Layer Cake uses the same ingredients as all your favorite pumpkin desserts. The batter is as easy as cooking a sheet cake! While this cake will take a bit more time during the decorating process, it is worth it. Try this layer cake at your next holiday dinner to elevate the vibes.

Dinner, then Dessert

Pumpkin Layer Cake Recipe

Pumpkin Layer Cake has two layers of the most tender pumpkin spice cake, with warm and autumnal flavors. Sure to win over a crowd.
Yield 10 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Author Sabrina Snyder
Slice of cake being taken out of whole cake.
PrintRate

Ingredients
 

Pumpkin Cake:

  • 15 ounces canned pumpkin puree
  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt

Cinnamon Cream Cheese Frosting:

  • 1/2 cup unsalted butter , softened
  • 8 ounces cream cheese , softened
  • 2 teaspoons ground cinnamon
  • 6 1/2 cups powdered sugar

To Finish:

  • 2 cups pecans , finely chopped

Instructions

Pumpkin Cake:

  • Preheat oven to 350 degrees. Spray two 8" cake pans with baking spray.
  • In a large bowl whisk together pumpkin, oil, sugar, eggs and vanilla extract until smooth.
  • Sift together flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt.
  • Whisk the dry ingredients into the pumpkin mixture until just combined.
  • Pour into baking pan and bake for 30-35 minutes until a toothpick comes out clean.
  • Wait for cake to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

  • To your stand mixer add the butter, cream cheese and cinnamon on medium high speed and whip for 2-3 minutes until light and fluffy.
  • Lower the speed to the lowest setting and add in the powdered sugar until just combined.
  • Raise speed to medium until fluffy for 30 seconds.

To Finish:

  • To your cake stand add a spoonful of cinnamon cream cheese frosting.
  • Level the cakes with a large serrated knife and discard the cake pieces.
  • Brush off excess crumbs.
  • Add the first layer of the cake to the cake stand.
  • Top with 1 cup of frosting, spread evenly.
  • Top with second layer of pumpkin cake.
  • Top with 1 cup of cream cheese frosting, spread evenly.
  • Add 1 cup of cream cheese frosting, coating the outside of the cake.
  • Refrigerate for 30 minutes to allow to harden.
  • Frost the cake with half the remaining cream cheese frosting.
  • Pipe swirly mounds onto the top of the cake.
  • Press the pecans up against the side of the cake coming up halfway on the sides of the cake.
  • Sprinkle a few more pecans over the top of the piped swirly mounds.

Nutrition

Calories: 1093kcal | Carbohydrates: 146g | Protein: 9g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 441mg | Potassium: 267mg | Fiber: 5g | Sugar: 120g | Vitamin A: 7329IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The spiced pumpkin layers are light yet incredibly moist, and that velvety cream cheese frosting balances everything out so elegantly.

    Reply