Go Back
- 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 1 ½ cups pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract (for frosting) - ½ cup heavy cream (for frosting) To create this yummy Pumpkin Cream Cheese Layer Cake, let’s start with the ingredients. First, we have our dry ingredients. We need all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Each of these adds flavor and helps the cake rise. Next, let’s look at the wet ingredients. We have granulated sugar and brown sugar to sweeten our cake. The vegetable oil keeps it moist, and the eggs bind everything together. Pumpkin puree gives it that rich, fall flavor, while vanilla extract adds a hint of sweetness. For the frosting, we need cream cheese, powdered sugar, and a touch of vanilla for flavor. The heavy cream helps make the frosting light and fluffy. When we mix all these ingredients right, we create a layered cake that is not only tasty but also looks beautiful on the plate. Gather these ingredients and enjoy the process of baking. Each one plays a key role in making your dessert a delight! 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this bowl aside. 3. In a large bowl, mix the wet ingredients: granulated sugar, brown sugar, and vegetable oil. Beat until well combined. 4. Add the eggs one by one, mixing well after each addition. Then, stir in pumpkin puree and vanilla extract until the mix is smooth. 5. Gradually add the flour mix into the pumpkin mix. Stir until just combined; avoid overmixing. 6. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes. A toothpick should come out clean when inserted into the center. 7. Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. 8. While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until it is smooth. 9. Gradually add powdered sugar and vanilla extract. Mix until well combined. 10. In another bowl, whip the heavy cream until soft peaks form. Gently fold this into the cream cheese mix until blended. 11. Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. 12. Add the second cake layer on top of the frosted layer. Spread more frosting on top and around the sides of the cake. 13. For decoration, sprinkle pumpkin spice, chopped nuts, or a dash of cinnamon on top if you wish. For a lovely presentation, slice the cake and serve on decorative plates. Add a dollop of extra frosting on the side and garnish with a small piece of pumpkin and a light sprinkle of cinnamon. Enjoy this delightful treat! To ensure even baking, follow these steps: - Oven Temperature: Always preheat your oven to 350°F (175°C). This helps the cake rise nicely. - Pan Preparation: Grease and flour your cake pans well. This stops the cake from sticking. - Check for Doneness: Use a toothpick to test the center. If it comes out clean, your cake is ready. For measuring ingredients, use these tools: - Dry Measuring Cups: Use them for flour and sugar. Fill to the top and level off. - Liquid Measuring Cups: Use them for oil and pumpkin puree. Look at the meniscus for accuracy. - Kitchen Scale: Weighing ingredients gives the best results, especially for baking. To achieve the perfect cream cheese frosting, try these tips: - Softened Cream Cheese: Make sure your cream cheese is at room temperature. This helps it blend smoothly. - Gradual Sugar Addition: Add powdered sugar little by little. This prevents lumps in your frosting. - Whipped Cream: Fold in whipped cream gently. This keeps the frosting light and fluffy. Avoid common frosting mistakes: - Overmixing: Mix just until combined. Overmixing can make the frosting runny. - Too Much Sugar: If your frosting is too sweet, add a pinch of salt. This balances the flavors. For slicing and serving the cake: - Use a Sharp Knife: A sharp knife gives clean slices. Dip it in warm water for best results. - Chill the Cake: If the cake is too soft, chill it for 30 minutes. This makes slicing easier. For garnishing ideas: - Pumpkin Spice: Sprinkle some pumpkin spice on top for extra flavor. - Chopped Nuts: Add some chopped nuts for texture. Walnuts or pecans work well. - Cinnamon Sprinkle: A light sprinkle of cinnamon adds a nice touch. It looks pretty and tastes great! {{image_2}} You can take this cake to the next level by adding chocolate or caramel. Just swirl some melted chocolate or drizzle caramel on top of the cream cheese frosting. It adds a rich taste that pairs well with the pumpkin flavor. You can also try different spices. Adding cardamom or allspice gives a unique twist to the classic taste. If you need a gluten-free option, swap all-purpose flour for a gluten-free blend. Make sure it has a good balance of flours. For a vegan version, use a plant-based oil and replace eggs with flax eggs or applesauce. You can also make the frosting vegan by using a vegan cream cheese alternative. For holiday-themed additions, consider adding cranberries or pecans. They not only enhance the flavor but also add a festive look. You can even use seasonal fruits like apples or pears. Chopped nuts also bring a nice crunch and flavor to each slice. Store leftover cake in the fridge. Wrap each piece in plastic wrap. This keeps the cake fresh. Place the wrapped cake in an airtight container. It will stay good for about five days. To extend shelf life, avoid cutting the cake until ready to serve. Keeping it whole helps keep moisture in. You can freeze the cake layers before frosting. Let the layers cool completely first. Wrap each layer in plastic wrap and then foil. This protects them from freezer burn. They can last up to three months in the freezer. To thaw, place the layers in the fridge overnight. This helps them stay moist and tasty. Once thawed, frost as usual and enjoy! To make the cake more moist, add an extra egg or use buttermilk. You can also try adding a bit more pumpkin puree. This gives the cake extra moisture and flavor. Remember, do not overmix your batter. This can make the cake dry. Yes, you can use applesauce or sweet potato puree. Both will give a nice flavor and texture. If you want a lighter cake, you can use banana puree. However, the taste will change a bit. Store cream cheese frosting in an airtight container in the fridge. It will stay fresh for about a week. If you want to save it longer, you can freeze it. Just make sure to thaw it in the fridge before using. The cake lasts about 3 to 5 days in the fridge. Keep it covered to prevent it from drying out. If you freeze it, it can last for up to 3 months. Just remember to wrap it well. Yes, you can make the cake layers ahead of time. Bake and cool them, then wrap and store in the fridge. You can also make the frosting a day ahead. Just keep it in the fridge until you are ready to frost the cake. We explored the ingredients and steps needed to make a delicious pumpkin cream cheese layer cake. You learned about dry and wet ingredients, plus tips for perfect baking and frosting. I shared fun variations to suit your taste and how to store leftovers properly. Now, you have everything you need to create this tasty treat. Enjoy your baking and share it with family or friends!

Pumpkin Cream Cheese Layer Cake

Indulge in the fall flavors with this delightful Pumpkin Cream Cheese Layer Cake! Perfectly spiced and topped with creamy frosting, it's an irresistible addition to any gathering. This recipe guides you through creating a moist pumpkin cake that will impress family and friends. Ready to bake up something special? Click to explore this easy and festive cake recipe that's sure to be a hit at your next celebration!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 ½ cups pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract (for frosting)

½ cup heavy cream (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.

        Add the eggs one at a time, mixing well after each addition. Then, incorporate the pumpkin puree and vanilla extract until smooth.

          Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Do not overmix.

            Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

                While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract until well mixed.

                  In another bowl, whip the heavy cream until soft peaks form, then gently fold into the cream cheese mixture until combined.

                    Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.

                      Place the second cake layer on top of the frosted layer and spread more frosting on top and around the sides of the cake.

                        Decorate with additional pumpkin spice, chopped nuts, or a sprinkle of cinnamon on top if desired.

                          - Presentation Tips: Slice the cake and serve on decorative plates with a dollop of extra frosting on the side. Garnish with a small piece of pumpkin and a light sprinkle of cinnamon for an added festive touch.

                            Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10