Best 15 Pumpkin Layer Cake Recipes

PUMPKIN LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
• Combine sugar, oil, and eggs in a large mixing bowl and mix well.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
• Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
• Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
• Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
• Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
• Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
• Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1 1/2 cups.
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
• Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn't spill out the sides.
• Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
• Spread the remaining buttercream in an even layer over the cake. If you'd like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.

SPICED PUMPKIN LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
• To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, crushed pineapple, and currants.
• Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
• To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners' sugar and vanilla and beat for about 3 minutes until fluffy.
• Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

PUMPKIN-CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk flour, cocoa, baking powder, baking soda, cinnamon, salt, and allspice together in a small bowl for the cake.
• Combine sugar, oil, and applesauce in a large bowl with an electric mixer on low speed. Add pumpkin and vanilla extract. Beat in eggs on medium speed, 1 at a time, mixing well after each addition. Add flour mixture gradually until combined; finish mixing with a rubber spatula.
• Pour batter into the prepared cake pans. Sprinkle chopped semisweet chocolate over the top of each. Swirl chocolate into the batter using a metal spatula.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Cool in pans for 5 minutes. Loosen the sides, invert, remove parchment paper, and let cool on wire racks, about 30 minutes.
• Meanwhile, combine cream cheese, powdered sugar, and vanilla extract for the filling in a mixing bowl. Beat using an electric mixer, increasing speed, until creamy. Remove 2/3 of the mixture and set aside. Add cocoa to remaining mixture; beat until creamy.
• Beat heavy cream in another bowl on medium-high speed until stiff peaks form. Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold remaining 1/3 of whipped cream into the chocolate cream cheese mixture.
• Cut each cooled cake layer in half horizontally. Spread 1/2 of the white cream cheese mixture onto 1 layer of cake, to about 1/4-inch from the edge. Sprinkle 1/3 chopped semisweet chocolate over filling, gently pressing down with fingers. Add next layer; spread with chocolate cream cheese mixture and sprinkle with 1/3 of chopped semisweet chocolate; press down. Add third cake layer, spread with remaining white cream cheese. Sprinkle with remaining chocolate, pressing gently. Top with last layer.
• Place bittersweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add in powdered sugar and butter. Whisk until smooth. Pour over the top of the cake. Spread glaze evenly across the top and on the sides.

PUMPKIN SPICE LAYER CAKE

Steps:

• In a large bowl, cream the shortening, sugar and brown sugar until crumbly, about 2 minutes. Beat in eggs and pumpkin. Combine the flour, baking powder, allspice, cinnamon, baking soda, ginger and nutmeg. Gradually beat into pumpkin mixture; mix well. , Spoon into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

PUMPKIN LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter; line with parchment rounds. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
• With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, 3 to 4 minutes. Beat in eggs, 1 at a time. Beat in pumpkin; add vanilla and ginger. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined, scraping down sides of bowl as needed.
• Divide batter evenly between prepared pans. Bake until cakes are golden brown, edges pull away from sides of pans, and a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
• Place bottom layer on a cake stand or platter, and spread evenly with half the frosting. Top with second layer, and spread remaining frosting over top. Top cake with some quince-ginger compote, and serve remainder on the side.

FOUR-LAYER PUMPKIN CAKE WITH ORANGE-CREAM CHEESE FROSTING

Steps:

• For cake:
• Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
• Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
• For frosting:
• Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.
• Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
• Decorate cake with walnuts and serve.
• A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE

Steps:

• PREHEAT oven to 350°F.
• Grease and flour two 9-inch round cake pans.
• Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoons of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
• Pour evenly into prepared pans.
• BAKE 28 to 30 minute or until wooden toothpick inserted in centers comes out clean.
• Cool in pans 10 minute Remove from pans to wire racks; cool completely.
• Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoons pumpkin pie spice; mix well. Stir in the whipped topping.
• CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.).
• Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
• Store leftover cake in refrigerator.
• NOTES - How to Slice and Stack Cake Layers:.
• Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

PUMPKIN LAYER CAKE WITH SPICED FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper; butter paper. Dust pan with flour, tapping out excess. In a medium bowl, whisk flour, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix just until combined.
• Divide batter between prepared pans. Smooth tops, and tap pans on work surface several times to eliminate large air bubbles. Bake until a toothpick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans, and invert cakes onto a wire rack to cool completely.
• Set a rimmed baking sheet upside down on work surface. Place one cake on top, and spread with 1/3 of frosting. Place second cake on top, and spread remaining frosting over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice, if desired.

PUMPKIN PECAN LAYER CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl, mix crushed wafers, chopped pecans and 3/4 cup butter.
• Beat at medium speed until crumbly; about 2 minutes.
• Divide mixture into 3 equal portions.
• Press each portion into one of three greased and floured 9-inch round cake pans.
• Using the same bowl, combine the cake mix, pumpkin, 1/4 cup butter and eggs.
• Beat at medium speed until well mixed.
• Spread 1 3/4 cup batter over crumbs in each pan.
• Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.
• Cool for about 5 minutes; remove from pans onto cooling racks until cooled completely.
• In bowl combine cream cheese, butter, powdered sugar and vanilla.
• Beat at medium speed until light and fluffy.
• On serving plate, layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
• Frost SIDES of cake only with remaining frosting.
• Spread caramel topping over top of cake, drizzling some over the frosted sides.
• Arrange pecan halves in rings on top of cake.
• Store in refrigerator.

PUMPKIN SPICE LATTE LAYER CAKE

Steps:

• Make the cake
• Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Butter two 8-inch cake pans and line the bottom with parchment paper.
• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
• In the bowl of a stand mixer fixed with the paddle attachment, beat together the oil, granulated sugar, and dark brown sugar on low until blended. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, espresso powder, and vanilla extract and beat on medium until combined.
• With the mixer on low, slowly add the flour mixture to the wet ingredients, beating just until incorporated. Remove bowl from mixer and stir once or twice with a wooden spoon to ensure the batter is well-combined.
• Divide the batter between the two prepared cake pans. Smooth the tops with an offset spatula.
• Bake for about 35-40 minutes or until a toothpick inserted in the center of the cakes comes out clean.
• Place on wire racks and let cool for about 10 minutes. Carefully loosen the sides of the cake by running a butter knife around the edge of the pans. Invert the cakes onto wire racks and remove the parchment paper. Let cool completely.
• Make the filling
• In a small bowl, stir together the instant espresso powder and the hot water until all the powder is dissolved. Let cool.
• In the bowl of a stand mixer with the whisk attachment, add the cream cheese, powdered sugar, whipped cream, vanilla extract, and espresso mixture.
• Beat on medium until smooth, thick, and forming soft peaks, about 1 minute.
• Make the whipped cream topping
• In the bowl of a stand mixer with the whisk attachment, add the whipping cream. Beat on low until the mixture begins to thicken, then increase speed to medium high. As the mixture thickens, add the vanilla and sugar. Continue beating until stiff peaks form, about 1 minute.
• Assemble the cake
• Place one cake layer on a cake plate, right side up. Scoop the espresso cream filling onto the top of the layer and, using a spoon, smooth to about 1/2 inch from the edge.
• Carefully place the second layer upside-down on top of the filling.
• With a large spoon, pile the whipped cream on the top of the cake, covering the entire top of the cake.
• Sprinkle with fresh grated nutmeg.
• Serve within two hours; otherwise the cake should be refrigerated.

BROWN BUTTER PUMPKIN LAYER CAKE

Steps:

• MAKE CAKE (cont...) Melt butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until cool but not set, ~15 mins. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, salt, & cloves. In a large bowl, whisk 1-1/2 cups of pumpkin purée with granulated sugar, brown sugar, eggs, & buttermilk until very well blended. With rubber spatula, stir in flour mixture until just combined. Gently whisk in brown butter until completely incorporated. Divide batter evenly between prepared pans. Bake cakes until tester inserted in center comes out clean, ~28 mins. Let cakes cool in pans for 10 mins. Turn cakes out onto racks, remove parchment, & cool completely. MAKE TOPPING Melt butter in 12-inch nonstick skillet over medium heat. Add pecans & pepitas & cook until pecans brown slightly & pepitas begin to pop, ~2 mins. Sprinkle in brown sugar & salt & stir until sugar melts & nuts are glazed, ~2 mins. Stir in ginger. Remove from heat & let mixture cool in skillet. MAKE FROSTING Melt butter in 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until solids settle at bottom of bowl, ~5 mins. Carefully transfer bowl to freezer & chill until just firm, ~18 mins. Using a spoon, carefully scrape butter from bowl, leaving browned solids at bottom; discard solids. Using an electric mixer, beat butter, cream cheese, & brown sugar on medium-high speed until light in color & brown sugar has dissolved, 2 mins. Gradually beat in confectioners' sugar & continue beating until fluffy, 1 to 2 mins. ASSEMBLE CAKE Put 1 cake layer on a cake plate. Spread 1/2 cup of frosting on layer. Sprinkle 1/2 cup of nut mixture over frosting & top with second layer. Frost top & sides of cake with remaining frosting. Arrange remaining topping in a ring on cake.

4-LAYER PUMPKIN CAKE

Steps:

• HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well-blended. Pour into prepared pans. BAKE 28 to 30 min or until toothpick inserted in center comes out clean. Cool in pans for 10 min. Remove from pans and cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice. Mix well. Gently stir in Cool Whip. CUT each cake layer horizontally in half with serrated knife. Stack on serving plate, spreading cream cheese filling between layers. Sprinkle with nuts just before serving.

PUMPKIN GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large bowl mix together sugar, oil, eggs and water.
• 3. Beat in the pumpkin and the spices.
• 4. Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
• 5. Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
• 6. Cool completely.
• 7. For the frosting, beat the butter and cream cheese together until well combined.
• 8. Then add in the vanilla.
• 9. Slowly add in the powdered sugar.
• 10. Beat until smooth.
• 11. Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
• 12. Frost the top of the bottom cake
• 13. Then place the second cake on top.
• 14. Frost entire cake. Cut it and eat it!

LUSCIOUS FOUR LAYER PUMPKIN CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour 2 nine inch round pans.Beat cake mix, 1 cup pumpkin,oil,milk,eggs and 1 tsp.pumpkin pie spice in large bowl until well blended. Pour into prepared pans.
• 2. Bake for 28 -30 minutes, or until a toothpick comes out clean. Cool in pans for ten minutes.Remove from pans and cool completely on wire racks.
• 3. Beat cream cheese in small bowl with mixer until creamy.Add sugar, remaining pumpkin and spice, mix well. Gently stir in Cool Whip.
• 4. Cut each cake layer in half with a serrated knife. Stack on serving plate, spreading cream cheese filling between layers and on top. Drizzle with caramel topping and add nuts just before serving.