Creamy Pumpkin Spice Layer Cake with cinnamon frosting
This Pumpkin Spice Layer Cake is a delightful autumn dessert featuring warm spices and a creamy cinnamon frosting, perfect for seasonal gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
Cinnamon Frosting
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 4 cups confectioners' sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F and grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, cream the butter and sugars together until light and fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Cinnamon Frosting
- In a large bowl, beat the butter and cream cheese together until smooth. Gradually add the confectioners' sugar, beating until light and fluffy. Beat in the vanilla extract and cinnamon until fully incorporated.
Assembling the Cake
- Level the tops of the cooled cakes if necessary. Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the second layer, then frost the top and sides of the cake.
- For a decorative touch, sprinkle the top with a dusting of cinnamon or use autumn-themed sprinkles. Chill the cake for at least 30 minutes before serving to set the frosting.
Serving
- Slice the cake into eight even pieces and serve. This cake pairs beautifully with a warm cup of tea or coffee.
Storage
- Store the cake covered in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.
Notes
Pro Tips: Use room temperature ingredients for smoother mixing. Rotate cake pans halfway through baking for even cooking. Chill the cake layers before assembling to prevent the frosting from melting.
Ingredient Substitutions: You can substitute brown sugar with coconut sugar for a deeper flavor. Use almond milk instead of dairy milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Storage & Freshness: Store in an airtight container in the refrigerator to maintain freshness. This cake is best enjoyed within 3 days.
Make-Ahead Tips: The cake layers can be baked and frozen for up to a month. Thaw completely before assembling and frosting.
Ingredient Substitutions: You can substitute brown sugar with coconut sugar for a deeper flavor. Use almond milk instead of dairy milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Storage & Freshness: Store in an airtight container in the refrigerator to maintain freshness. This cake is best enjoyed within 3 days.
Make-Ahead Tips: The cake layers can be baked and frozen for up to a month. Thaw completely before assembling and frosting.