Pumpkin Layer Cake

Moist and spiced, this pumpkin layer cake with cream cheese frosting is the perfect fall dessert.

25 min Serves 12 Medium American

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This pumpkin layer cake features warm spices like cinnamon, nutmeg, and ginger, paired with a creamy cream cheese frosting. The batter comes together easily and bakes into tender, flavorful layers. It's an ideal centerpiece for autumn gatherings or Thanksgiving.

Directions

Set your oven to 325°F. Lightly coat two 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper rounds.

In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk until everything is evenly mixed.

Add the softened butter to the dry ingredients and beat on medium-low speed until the mixture looks like damp sand.

Add the eggs one at a time, mixing well after each addition to fully incorporate before adding the next.

Stir in the pumpkin puree, sour cream, and vanilla extract. Use a silicone spatula to scrape the bottom and sides of the bowl.

Increase the mixer speed to medium and beat for about 90 seconds to aerate the batter and build structure.

Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans placed on a wire cooling rack before frosting.