Best 2 Pumpkin Spice Layer Cake Recipes

Pumpkin spice layer cake is a classic fall dessert that is perfect for any occasion. With its moist and fluffy layers, creamy frosting, and the warm, inviting spices of pumpkin pie spice, this cake is sure to be a hit with everyone who tries it. This article will provide you with the perfect recipe for a delicious pumpkin spice layer cake. You'll learn how to make the cake layers, the frosting, and how to assemble the cake. So grab your ingredients and get ready to bake a delicious pumpkin spice layer cake that will have everyone asking for more!

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE LAYER CAKE

Pumpkin Spice Layer Cake image

I made up this recipe when my son requested pumpkin cake for Thanksgiving. It was such a hit that it's now become part of our traditional turkey day dinner!-Jeanne Cerrone, Peoria, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 18

Ingredients

1/2 cup butter-flavored shortening
1-1/3 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
FROSTING:
6 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
5 to 6 cups confectioners' sugar

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.

Nutrition Facts : Calories 608 calories, Fat 22g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 282mg sodium, Carbohydrate 100g carbohydrate (79g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN SPICE LATTE LAYER CAKE

Pumpkin Spice Latte Layer Cake image

Inspired by Starbucks' cult-classic harbinger of fall itself - the pumpkin spice latte - this cake buzzes with two glorious layers of coffee-tinged pumpkin cake sandwiching an espresso cream cheese filling, and then it's topped off whipped cream and a sprinkling of nutmeg.

Provided by Kare for Kitchen Treaty

Time 1h40m

Number Of Ingredients 26

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar (packed)
1 cup canola oil
4 large eggs
2 cups pumpkin puree
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 tablespoon instant espresso powder
3/4 teaspoon hot water
3/4 cup cream cheese (room temperature)
3/4 cup powdered sugar (sifted)
1/2 cup heavy whipping cream
3/4 teaspoon vanilla extract
2 cups heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Freshly grated nutmeg

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.

Tips:

For the best flavor, use fresh pumpkin puree. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can buy canned pumpkin puree. If you use canned pumpkin puree, make sure to drain it well before using.
Use a combination of spices for a more complex flavor. The traditional pumpkin spice mix includes cinnamon, ginger, nutmeg, and cloves, but you can also add other spices like allspice, cardamom, or mace.
Don't overmix the batter. Overmixing can make the cake tough and dense. Mix the batter just until the ingredients are combined.
Bake the cake at a moderate temperature. Baking the cake at too high of a temperature can cause it to rise too quickly and then collapse. Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. Frosting a warm cake can cause the frosting to melt and run off the cake.

Conclusion:

Pumpkin spice layer cake is a classic fall dessert that is sure to please everyone at your table. With its moist and flavorful layers, and its creamy frosting, this cake is a perfect way to celebrate the season. So next time you're looking for a special dessert to make, give this pumpkin spice layer cake a try. You won't be disappointed.