Pumpkin Layer Cake with Cream Cheese Frosting

Every year as the leaves begin to fall, I find myself craving that unmistakable blend of warm spices, cozy kitchen aromas, and something show-stopping to bring to the table. That’s what led me to develop this pumpkin layer cake recipe. I wanted something that honored classic fall flavors but with bakery-level texture and decoration. What emerged from those test bakes was a moist, fluffy, deeply spiced cake—layered high and wrapped in a stable cream cheese buttercream that actually pipes well.

This pumpkin layer cake isn’t just a dessert—it’s a celebration of the season, the kind of cake that makes people pause mid-bite and ask for the recipe. Whether you’re baking for a crowd, prepping for Thanksgiving, or just craving something a little more elevated than pumpkin bread, this one delivers every time.

Recipe Overview & Why You’ll Love It

This pumpkin layer cake strikes the perfect balance between homey and impressive. It’s moist without being heavy, spiced without being overpowering, and sweet without tipping into cloying. The layers bake up with a tender crumb, thanks to cake flour and buttermilk, while real pumpkin puree provides flavor and body.

The cream cheese buttercream? It’s sturdy enough for clean stacking and piping but still creamy and tangy—the kind that complements the cake without stealing the spotlight. This pumpkin layer cake is made for holidays, birthdays, or any gathering that calls for a dessert centerpiece.

Ingredients & Substitutions

This pumpkin layer cake relies on well-tested ingredients that bring moisture, lift, and fall flavor. You likely have most of them on hand already.

For the Pumpkin Cake

• 2¾ cups (290g) sifted cake flour
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• ½ teaspoon ground ginger
• 1 cup (226g) unsalted butter, room temperature
• ¾ cup (150g) brown sugar, packed
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1½ cups (378g) canned pumpkin puree (not pie filling)
• 1 cup (240ml) buttermilk

For the Cream Cheese Buttercream

• 1 cup (226g) unsalted butter, room temperature
• 16 oz (226g) brick-style cream cheese, room temperature
• 8 cups (960g) powdered sugar
• 1 tablespoon vanilla extract
• ½ teaspoon salt

Smart Substitutions

• No buttermilk? Combine 1 tablespoon white vinegar or lemon juice with 1 cup whole milk. Let it sit for 10–15 minutes.
• No cake flour? Substitute per cup: use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch. Sift well.
• No pumpkin puree? Roast and purée sugar pumpkins, then strain excess liquid.
• Dairy-free adaptation? Use plant-based butter and Tofutti-style cream cheese, but note the buttercream may soften more quickly.

Equipment You’ll Need

You don’t need fancy tools to make this pumpkin layer cake, just a few baking basics.

• Three 6-inch or two 8- or 9-inch round cake pans
• Parchment rounds for the bottom
• Stand mixer or electric hand mixer
• Mixing bowls (at least one large and one medium)
• Offset spatula and bench scraper for smooth frosting
• Cooling racks
• Piping bags and star tips (Wilton 6B and 4B work best)
• Optional: food coloring gel for pumpkin-shaped buttercream decorations

Step-by-Step Instructions

This pumpkin layer cake comes together easily if you follow the method—and the cues that tell you you’re on the right track.

Step 1 – Prep Your Pans and Oven

Preheat your oven to 350°F (177°C). Lightly spray your cake pans with baking spray and line the bottoms with parchment rounds.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2¾ cups cake flour
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• All four spices

Set aside.

Step 3 – Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup butter until light and fluffy, about 2 minutes. Add both sugars and beat on medium-high another 2 minutes. Scrape down the sides. Add eggs one at a time, mixing well after each. Add vanilla and pumpkin puree and mix for 1 minute. The batter might look curdled at this point—don’t worry. It will smooth out once dry ingredients go in.

Step 4 – Add Dry Ingredients and Buttermilk

With the mixer on low, add dry ingredients in two additions. Stream in the buttermilk and mix until just combined. Don’t overmix. Scrape down the bowl and give it a final few stirs by hand to ensure no flour pockets remain.

Step 5 – Bake

Divide the batter evenly between your pans (no more than ⅔ full). Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back slightly when touched. Let them cool in the pans for 5 minutes, then transfer to wire racks to cool completely.

Step 6 – Make the Cream Cheese Buttercream

Beat cream cheese and butter on high speed until smooth and fluffy, about 5 minutes. Add powdered sugar in batches with mixer on low. Add vanilla and salt, then mix until smooth. If frosting feels soft, refrigerate for 20–30 minutes, then re-whip.

Step 7 – Assemble and Decorate

Level your cake layers if needed. Stack with a generous layer of frosting between each. Apply a crumb coat, chill for 15–20 minutes, then frost smoothly. For decoration, divide frosting and tint with gel colors. Use star tips to pipe pumpkins or fall shapes. Optional: press crushed Biscoff cookies or toasted cake crumbs around the base.

Why This Recipe Works

The structure and flavor of this pumpkin layer cake come down to method and ingredients working in harmony.

• Cake flour creates a soft, tight crumb that holds up to layering.
• Buttermilk reacts with baking soda for lift while adding moisture.
• Pumpkin puree adds density and earthy flavor but is lightened by whipped butter.
• Cream cheese buttercream uses the right fat ratio to avoid runniness without overloading on sugar.
• Balanced spice blend lets pumpkin shine rather than overwhelm with cinnamon.

This is a tested formula that resists common cake problems like sinking, gumminess, or splitting layers.

Pro Tips & Variations

A few strategic tweaks can make this pumpkin layer cake even more versatile.

• Scale it down: Halve the recipe for a single-layer 8-inch cake.
• Go big: Double it for a three-layer 9-inch celebration cake.
• Add-ins: Mix in ½ cup chopped toasted pecans or mini chocolate chips for texture.
• Swap the frosting: Use brown butter buttercream or cinnamon whipped cream if you’re avoiding cream cheese.
• Make cupcakes: Bake at 350°F for 15–18 minutes. Yields 24 cupcakes.

Make-Ahead, Storage & Freezing

This pumpkin layer cake holds up well to prepping in stages.

• Bake ahead: Cake layers can be made 1–2 days in advance. Wrap tightly and store at room temperature.
• Freeze: Wrap cooled layers in plastic, then foil. Freeze up to 2 months.
• Frosting: Make buttercream up to 2 weeks in advance. Refrigerate in airtight container; re-whip before using.
• Assembled cake: Keep in fridge for up to 4 days. Bring to room temp for 1–2 hours before serving for best texture.

Serving Suggestions & Pairings

This pumpkin layer cake shines at the center of any fall dessert table. Serve with:

• Spiced chai tea or a pumpkin spice latte
• Maple whipped cream or salted caramel sauce on the side
• Sugared cranberries or cinnamon sticks as garnish
• Vanilla bean ice cream for plated desserts

Dietary Notes & Allergen Considerations

This recipe contains:

• Wheat (gluten) from cake flour
• Dairy from butter, cream cheese, and buttermilk
• Eggs

It is nut-free as written. For gluten-free adaptation, use a 1:1 GF flour blend plus 2 tablespoons cornstarch per cup. Vegan adaptations are possible but will require significant changes to structure and frosting.

Troubleshooting & Common Mistakes

Here’s how to avoid the most common pumpkin layer cake pitfalls:

• Dense cake? Likely overmixed or used AP flour without sifting.
• Layers sliding? Frosting was too soft or cake was warm during assembly.
• Cake domes or cracks? Oven too hot or batter overfilled.
• Frosting too thin? Cream cheese too soft. Chill and re-whip.
• Dry cake? Overbaked or not enough buttermilk.

Nutritional Information (Per Serving, Estimated)

• Serving Size: 1 slice (of 15)
• Calories: ~520
• Sugar: ~49g
• Sodium: ~310mg
• Total Fat: ~26g
• Saturated Fat: ~15g
• Unsaturated Fat: ~10g
• Trans Fat: <0.5g
• Carbohydrates: ~68g
• Fiber: ~1g
• Protein: ~4g
• Cholesterol: ~90mg

These are rough estimates and will vary based on ingredients used and portion sizes.

FAQs

Conclusion

This pumpkin layer cake brings everything you want in a fall dessert: flavor, elegance, and comfort. With its moist crumb, warm spices, and dreamy cream cheese buttercream, it’s the kind of cake that becomes a seasonal tradition.

Whether you’re baking for a crowd or simply treating yourself, this recipe delivers every time. Try it once and you’ll return to it year after year—maybe with your own twist, your own occasion, and your own story to tell.

More Tasty Ideas

• Pumpkin Cupcakes: These soft, spiced cupcakes deliver all the cozy flavor of a pumpkin layer cake in handheld form. Perfect for casual gatherings or a Thanksgiving dessert tray, they’re topped with a sweet and tangy cream cheese frosting that complements the pumpkin beautifully.
• Pumpkin Pie Cheesecake: A rich, creamy fusion of two fall favorites—pumpkin pie and classic cheesecake. This dessert offers a velvety pumpkin filling over a spiced crust, echoing the warmth and depth of a pumpkin layer cake with an elegant, sliceable twist.
• Soft Pumpkin Cookies with Cream Cheese Frosting: These pillowy cookies capture the same warm spices and pumpkin goodness as the cake, finished with a generous swirl of cream cheese frosting. They’re quick to make, incredibly moist, and ideal for fall baking sessions.

Pumpkin Layer Cake Perfection

Print Recipe

A moist, fluffy, spiced pumpkin layer cake made with real pumpkin puree and cake flour, paired with a stable cream cheese buttercream that’s perfect for decorating. Ideal for fall gatherings, holidays, or any cozy occasion.

• Author: Benchi
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Yield: 15 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2¾ cups (290g) sifted cake flour
• 2½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• ½ teaspoon ground ginger
• 1 cup (226g) unsalted butter, room temperature
• ¾ cup (150g) packed brown sugar
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1½ cups (378g) canned pumpkin puree
• 1 cup (240ml) buttermilk
• 1 cup (226g) unsalted butter (for frosting), room temperature
• 16 oz (226g) brick-style cream cheese, room temperature
• 8 cups (960g) powdered sugar
• 1 tablespoon pure vanilla extract (for frosting)
• ½ teaspoon salt (for frosting)

Instructions

1. Preheat oven to 350°F (177°C). Grease and line three 6-inch or two 8- or 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Set aside.
3. In a large bowl, cream butter until fluffy (about 2 minutes). Add brown and granulated sugars, beat for 2 more minutes. Add eggs one at a time, mixing after each. Add pumpkin puree and vanilla, beat for 1 minute.
4. With mixer on low, add dry ingredients in two batches. Slowly stream in buttermilk and mix until just combined. Scrape down the bowl and stir by hand to ensure no dry pockets remain.
5. Divide batter evenly between prepared pans, filling no more than ⅔ full. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cakes in pans for 5 minutes, then transfer to wire racks to cool completely.
7. To make frosting, beat cream cheese and butter on high until smooth and fluffy (about 5 minutes). Gradually add powdered sugar with mixer on low. Add vanilla and salt, beat until smooth. Refrigerate 20–30 minutes if frosting is too soft.
8. Level cooled cake layers if needed. Stack with frosting between layers. Apply crumb coat, chill, then frost and decorate as desired.

Notes

• If you don’t have cake flour, substitute by removing 2 tablespoons from 1 cup of all-purpose flour and replacing with 2 tablespoons cornstarch. Sift well.
• To make buttermilk at home, add 1 tablespoon white vinegar or lemon juice to 1 cup whole milk and let sit for 15 minutes.
• Use full-fat brick-style cream cheese for best frosting consistency. Avoid spreadable or low-fat versions.
• Decorate with Biscoff cookie crumbs or toasted cake scraps around the base.
• Store frosted cake in the refrigerator for up to 4 days. Bring to room temp before serving.