If you’ve been dreaming of the ultimate Pumpkin Cake, this one’s for you. We’re talking rich, spiced layers so tender they practically melt in your mouth—topped with a cloud of cinnamon cream cheese frosting that tastes like a cozy fall hug. Sound dramatic? Maybe. But once you taste it, you’ll understand.
Whether you’re hosting a get-together, planning Thanksgiving dessert, or simply craving a spiced pumpkin dessert that feels a little extra, this fall layer cake is ready to be the centerpiece of your table—and possibly your heart. It’s elegant, unfussy, and bursting with warm, autumnal flavor.
So grab your whisk and preheat that oven. This cake is about to become a seasonal staple in your home.
Why You’ll Love This Pumpkin Cake
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Big flavor, soft texture: Thanks to dark brown sugar, oil, and real pumpkin.
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Layers of love: It’s easy to stack and frost, even for beginners.
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Frosting to swoon over: That cinnamon-spiked cream cheese topping is next-level good.
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Perfect for fall gatherings: Make it once and everyone will ask for it again (and again).
Ingredients
Pumpkin Cake Layers
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360 g (3 cups) all-purpose flour
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2½ tsp (10 g) baking powder
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½ tsp (2 g) baking soda
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1 tsp (5 g) salt
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1 tbsp + 2 tsp (10 g) pumpkin spice
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450 g (2¼ cups) dark brown sugar
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560 g (2⅓ cups) pumpkin purée, room temperature
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150 g (⅔ cup) oil, room temperature
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4 large eggs, room temperature
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2 tsp (10 ml) vanilla extract
Cinnamon Cream Cheese Frosting
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300 g (1⅓ cups) butter, slightly softened
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150 g (⅔ cup) full-fat cream cheese
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540 g (4⅓ cups) powdered sugar, sifted
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2 tsp (4 g) ground cinnamon
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½ tsp (2.5 ml) vanilla extract
How to Make Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Preheat oven to 340°F (170°C). Line three 8-inch cake pans with parchment paper.
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In a large bowl, mix dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
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In another bowl, whisk wet ingredients: pumpkin purée, oil, eggs, and vanilla.
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Combine wet and dry by gently folding until smooth. Don’t overmix—just until you don’t see dry flour.
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Divide the batter evenly between the pans and smooth the tops.
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Bake for 23–25 minutes. Cakes are ready when a toothpick comes out clean.
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Cool in pans for 5 minutes, then remove and let them cool fully on a wire rack.
Make the Frosting:
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Beat butter on high speed for 5 minutes until it’s light and fluffy.
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Add cream cheese, cinnamon, and vanilla. Beat 1 more minute.
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Slowly add powdered sugar in two additions. Mix on low to avoid sugar clouds!
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Scrape down the bowl, then beat for 2 more minutes until smooth and silky.
Assemble the Cake:
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Place one cooled layer on your cake stand or board.
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Spread a generous scoop of frosting across the top.
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Repeat with the second and third layers.
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Frost the sides and top. Add swirls, waves, or cinnamon sprinkles if you’re feeling fancy. Optional: top with mini fondant pumpkins for showstopper vibes.
Tips for Cake Success
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Room temp ingredients = happy cake. Cold eggs and purée can cause dense texture.
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Use oil, not butter, for extra moist layers—it keeps the cake tender even days later.
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Want taller layers? Double the frosting so you can pipe between for a dramatic finish.
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No 3 pans? Bake in batches or use two 9-inch pans and adjust baking time slightly.
A Little Cake Love from Olivia
The first time I baked this cake, it was supposed to be for a “simple fall dinner.” Well, one slice turned into two, and the next thing I knew, everyone was sneaking seconds before coffee was even poured. That cinnamon cream cheese frosting? It’s practically spoon-worthy. I now bake this every fall—sometimes just because Tuesday needed something special.
What to Serve with Pumpkin Cake
This cake pairs beautifully with a warm spiced cider, a cinnamon latte, or even a chilled glass of milk if you’re keeping it classic. If you’re serving it for a holiday, consider adding a scoop of vanilla ice cream or a drizzle of salted caramel sauce for an extra layer of indulgence.
How to Store Pumpkin Cake
After frosting, keep your cake refrigerated in an airtight container or cake dome. It’ll stay fresh for up to 4 days, and the flavors actually deepen after day one. Want to make it ahead? Bake the layers, wrap them tightly in plastic, and freeze for up to a month. Frost just before serving for that fresh-baked magic.
FAQs
Can I use homemade pumpkin purée?
Absolutely! Just make sure it’s not too watery—thicker purée gives better structure.
What oil should I use?
Neutral oils like vegetable or canola work best. Olive oil will add a flavor that might compete with the pumpkin spice.
Can I make this as a sheet cake?
Totally! Use a 9×13 pan and bake for 30–35 minutes. Same amazing flavor, less layering fuss.
How do I keep cream cheese frosting from being runny?
Use full-fat cream cheese, not the whipped kind. And don’t skip beating the butter first—it sets the structure!
Bring On the Pumpkin Joy
There’s something truly magical about baking a Pumpkin Cake that fills your kitchen with cinnamon warmth and cozy vibes. With its rich layers and dreamy cinnamon cream cheese frosting, this cake is more than just a spiced pumpkin dessert—it’s a celebration of everything we love about the season. So bake it for someone you love. Bake it for yourself. Or bake it just because your oven’s been feeling a little lonely. Either way, joy is on the menu.
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Print
Pumpkin Cake
- Total Time: 45 minutes
- Yield: 2–14 servings (one 3-layer cake) 1x
- Diet: Vegetarian
Description
This Pumpkin Cake is a fall showstopper—soft, spiced pumpkin layers topped with fluffy cinnamon cream cheese frosting. Moist, tender, and full of warm autumn flavors, it’s perfect for gatherings, Thanksgiving dessert, or whenever you crave a festive treat.
Ingredients
For the Pumpkin Cake Layers:
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360 g (3 cups) all-purpose flour
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2½ tsp (10 g) baking powder
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½ tsp (2 g) baking soda
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1 tsp (5 g) salt
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1 tbsp + 2 tsp (10 g) pumpkin spice
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450 g (2¼ cups) dark brown sugar
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560 g (2⅓ cups) pumpkin purée, room temperature
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150 g (⅔ cup) oil (vegetable or canola), room temperature
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4 large eggs, room temperature
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2 tsp (10 ml) vanilla extract
For the Cinnamon Cream Cheese Frosting:
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300 g (1⅓ cups) butter, slightly softened
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150 g (⅔ cup) full-fat cream cheese
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540 g (4⅓ cups) powdered sugar, sifted
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2 tsp (4 g) ground cinnamon
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½ tsp (2.5 ml) vanilla extract
Instructions
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Preheat oven to 340°F (170°C). Line three 8-inch cake pans with parchment paper.
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Mix flour, baking powder, baking soda, salt, pumpkin spice, and brown sugar in a large bowl.
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In another bowl, whisk pumpkin purée, oil, eggs, and vanilla.
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Fold wet and dry mixtures together until smooth (do not overmix).
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Divide batter evenly into pans and smooth tops.
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Bake 23–25 minutes, until a toothpick comes out clean.
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Cool 5 minutes in pans, then transfer to a wire rack to cool fully.
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Make frosting: Beat butter 5 minutes until fluffy. Add cream cheese, cinnamon, and vanilla, then mix.
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Add powdered sugar in two additions; beat until smooth and silky.
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Assemble: Layer cake with frosting between each layer, then frost the outside. Garnish with cinnamon sprinkles or decorations.
Notes
Room-temperature ingredients prevent dense texture.
Use oil (not butter) for extra moisture.
Can bake as a sheet cake (9×13 pan, 30–35 mins).
Store frosted cake refrigerated up to 4 days.
Freeze cake layers (unfrosted) up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American