Does this pumpkin layer cake work as cupcakes?

Yes! It makes about 24 cupcakes. Bake at 350°F (177°C) for 15–18 minutes or until springy to the touch.

Can I use low-fat cream cheese in the frosting?

It’s not recommended. Low-fat or tub-style cream cheese has too much water content and leads to runny frosting.

Can I make the pumpkin layer cake ahead of time?

Absolutely. The cake layers and frosting can be made ahead and stored separately. Assemble the day you plan to serve for best results.

How do I make this pumpkin layer cake gluten-free?

Use a 1:1 gluten-free flour blend plus 2 tablespoons cornstarch per cup to mimic cake flour structure.

Can I bake this pumpkin layer cake in a Bundt pan?

Yes, though the texture will be slightly denser. Start checking for doneness at 45 minutes and tent with foil if the top darkens too quickly.

Pumpkin Layer Cake with Cream Cheese Frosting

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

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.
In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Set aside.
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.
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.
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.
Cool cakes in pans for 5 minutes, then transfer to wire racks to cool completely.
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.
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.

Find it online: https://www.cookwithbenchi.com/pumpkin-layer-cake-2/