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Divine Pumpkin Spice Layer Cake, a 10-Layer Dream

Pumpkin Spice Layer Cake with Cream Cheese Frosting
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This impressive pumpkin spice layer cake features moist, spiced cake layers and a rich, tangy cream cheese frosting. It is a show-stopping dessert for any fall occasion.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter, softened
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a separate large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the pumpkin puree, buttermilk, and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Divide the batter evenly among the three prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.
  12. Stir in the vanilla extract and a pinch of salt. Beat until light and fluffy.
  13. Once the cakes are completely cool, level the tops with a serrated knife if needed.
  14. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top.
  15. Place the second cake layer on top and spread with more frosting. Repeat with the third layer.
  16. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
  17. Decorate as desired, perhaps with a sprinkle of cinnamon or chopped pecans.
  18. Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes

  • Ensure all ingredients, especially butter and cream cheese, are at room temperature for the best results.
  • Do not open the oven door during the first 20 minutes of baking to prevent the cakes from sinking.
  • For a smooth frosting, ensure there are no lumps in your cream cheese or butter before adding the sugar.
  • This cake can be made a day in advance and stored in the refrigerator.
  • Bring the cake to room temperature for about 30 minutes before serving for optimal flavor and texture.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-spice-layer-cake-with-cream-cheese-frosting/