This Pumpkin Layer Cake is all about fall flavors turned into a show-stopping dessert. It’s soft, moist, and warmly spiced, with a silky frosting that’s rich but not too sweet. The brown sugar in the frosting adds a caramel-like depth, while the cinnamon ties everything together. It’s the kind of cake you want for Thanksgiving, cozy gatherings, or just because you love pumpkin season.
🧂 What You’ll Need
Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
💛 Why I Love This Recipe
The first time I made this cake, the smell alone made me impatient. The combination of pumpkin and spices filled the house, and the frosting turned out so creamy and dreamy I wanted to eat it with a spoon. It’s rich enough for a celebration but simple enough to make without stress.
- Moist, tender crumb
- Warm spice flavor in every bite
- Brown sugar frosting adds caramel notes
- Easy to frost thanks to the thick, stable texture
- Looks stunning but isn’t complicated to make
🍽️ Servings + Time
- Serves: 12
- Prep time: 25 minutes
- Bake time: 30 minutes
- Cooling + frosting time: 45 minutes
- Total time: ~1 hour 40 minutes
📊 Macros (Per slice – approx.)
- Calories: 435
- Protein: 5g
- Carbs: 54g
- Fat: 23g
🔬 Why This Recipe Works (Quick Science)
Oil keeps the cake moist longer than butter, and pumpkin puree adds natural moisture and structure without making it dense. The acidity from the pumpkin reacts with baking soda to help the cake rise. Brown sugar in the frosting blends with cream cheese for a caramel-like smoothness.
⚠️ Common Mistakes
- Overmixing the batter: Can make the cake dense.
- Not cooling the cakes fully: Warm cake will melt the frosting.
- Using cold cream cheese: Leads to lumpy frosting.
- Overbaking: Check a few minutes early to avoid dryness.
🍴 What to Serve With
- Hot chai latte or coffee
- Fresh berries or orange slices
- A drizzle of caramel sauce on each slice
- Spiced whipped cream on the side
❓ FAQ
Can I make this ahead of time?
Yes—bake the cakes a day ahead, wrap well, and frost the next day.
Can I freeze it?
Yes—wrap unfrosted cake layers tightly and freeze for up to 2 months.
Can I use fresh pumpkin?
Yes—just make sure it’s cooked, pureed, and drained well.
Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend.
👨🍳 How to Make Pumpkin Layer Cake with Brown Sugar and Cinnamon Cream Cheese Frosting
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 2 1/2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves until well combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 1 cup vegetable oil, 1 cup sugar, 1/2 cup brown sugar, 4 eggs, 1 tsp vanilla, and 1/2 cup milk until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Step 4: Bake the Cake Layers
Grease and line two 9-inch round cake pans. Divide batter evenly and smooth the tops. Bake at 350°F for 28–30 minutes, or until a toothpick comes out clean.
Step 5: Cool the Cakes
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Frosting
Beat 8 oz cream cheese and 1/2 cup butter until smooth. Add 1/2 cup brown sugar, 3 cups powdered sugar, 1 tsp cinnamon, and 1 tsp vanilla. Beat until fluffy.
Step 7: Assemble and Frost
Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides. Sprinkle with cinnamon if desired.
