Description
A soft, spiced pumpkin layer cake paired with silky cream cheese buttercream — rich, moist, and bursting with fall flavor! Perfect for holidays, birthdays, or any cozy celebration.
Ingrédients
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- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 12 oz cream cheese, softened
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 1 Tbsp Instant Clearjel (optional – improves texture and stability)
- Optional Garnishes: crushed pecans or walnuts, caramel drizzle, pumpkin spice dusting
Préparation
- Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper for easy removal.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In another large bowl, beat together pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add buttermilk and mix until fully combined.
- Add the dry ingredients to the wet mixture in three additions, mixing gently until just combined. Do not overmix for a light and tender cake crumb.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the cream cheese buttercream, beat butter and cream cheese together until smooth. Gradually add powdered sugar, one cup at a time, then mix in vanilla and Instant Clearjel (if using). Chill frosting for 15 minutes for easier spreading.
- Once cakes are cooled, level layers if necessary. Spread frosting between layers, then frost the top and sides generously. Garnish with chopped nuts, caramel drizzle, or a sprinkle of pumpkin spice for a beautiful finish.
Notes
This recipe can also be made as 24 cupcakes — bake at 350°F (177°C) for 20–22 minutes. Store frosted cake in the refrigerator for up to 4 days, and bring to room temperature before serving for the best texture.
- Temps de préparation: 30 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 slice
- Calories: 480
- Sucres: 40g
- Sodium: 320mg
- Matières grasses: 27g
- Acides gras saturés: 12g
- Acides gras insaturés: 13g
- Acides gras trans: 0g
- Glucides: 55g
- Fibres: 1g
- Protéines: 5g
- Cholestérol: 90mg