Pumpkin Spice Layer Cake Recipe
Ingredients
For the cake layers:
2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
1 cup pumpkin purée
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
4 large eggs
1 tsp vanilla extract
For the cream cheese frosting:
225 g (8 oz) cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Optional garnish:
Whipped cream swirls
Chocolate balls or berries
Star anise & cinnamon sticks for decoration
A sprinkle of cocoa or cinnamon powder
Instructions
Prepare the Cake Batter
Preheat oven to 175°C (350°F).
Grease and line two 8-inch (20 cm) round cake pans.
In a medium bowl, sift flour, baking powder, baking soda, salt, and all spices.
In a large mixing bowl, whisk pumpkin purée, sugar, brown sugar, oil, eggs, and vanilla until smooth.
Gently fold in the dry ingredients until just combined.
Bake the Layers
Divide the batter evenly into the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely on a wire rack.
Make the Frosting
Beat cream cheese and butter together until creamy.
Gradually add powdered sugar and vanilla, mixing until fluffy.
Assemble the Cake
Slice each cake in half horizontally to make 4 thin layers (optional for extra layers like in the photo).
Spread frosting evenly between layers.
Frost the top and sides of the cake.
Decorate
Pipe swirls of whipped cream on top.
Sprinkle with cocoa or cinnamon.
Garnish with chocolate balls, star anise, and cinnamon sticks for a festive touch.
This cake is moist, warmly spiced, and perfectly balanced with creamy frosting — a showstopper for autumn gatherings or holiday celebrations!