Description

A soft, spiced pumpkin layer cake paired with silky cream cheese buttercream — rich, moist, and bursting with fall flavor! Perfect for holidays, birthdays, or any cozy celebration.

Ingredients

Scale

2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 cup pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 tsp vanilla extract
½ cup buttermilk
12 oz cream cheese, softened
1 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
1 Tbsp Instant Clearjel (optional – improves texture and stability)
Optional Garnishes: crushed pecans or walnuts, caramel drizzle, pumpkin spice dusting

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Instructions

Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In another large bowl, beat together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add buttermilk and mix until fully combined.
Add the dry ingredients to the wet mixture in three additions, mixing gently until just combined. Do not overmix for a light and tender cake crumb.
Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the cream cheese buttercream, beat butter and cream cheese together until smooth. Gradually add powdered sugar, one cup at a time, then mix in vanilla and Instant Clearjel (if using). Chill frosting for 15 minutes for easier spreading.
Once cakes are cooled, level layers if necessary. Spread frosting between layers, then frost the top and sides generously. Garnish with chopped nuts, caramel drizzle, or a sprinkle of pumpkin spice for a beautiful finish.

Notes

This recipe can also be made as 24 cupcakes — bake at 350°F (177°C) for 20–22 minutes. Store frosted cake in the refrigerator for up to 4 days, and bring to room temperature before serving for the best texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 40g
Sodium: 320mg
Fat: 27g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg