Description
A delightful Pumpkin Layer Cake, perfect for embracing the flavors of autumn with its moist texture and luscious cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a large mixing bowl, combine sugar, brown sugar, and vegetable oil. Beat until well combined.
- Add eggs one by one, mixing well after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to wet mixture, folding until just combined.
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- For the frosting, beat softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Once cakes are completely cooled, frost between layers and the top/sides of the cake.
Notes
Use room temperature ingredients for best results. Experiment with additional spices or nuts to enhance the flavor.
