November 1, 2023

Pumpkin Spice Layer Cake

Pumpkin Spice Layer Cake is one of our favorite fall desserts. I start this dessert by mixing together a rich pumpkin spice cake batter. Then, I make a fluffy cream cheese frosting and spread it all over the cake. Finally, I edge the cake with finely chopped walnuts. We like this cake for several reasons. First of all, I like that this cake makes just 8 small servings. Unless we’re having a party, my small family doesn’t require a huge cake. Secondly, I like that I can make this entire beautiful cake in under one hour. That makes it perfect for even busy weekday nights. And, lastly, we all love the rich pumpkin cake and the creamy frosting.

The Equipment I Used

3 six-inch round cake pans- You’ll need these to make this cake. You can find these mini cake pans in the baking section of the craft stores.
An Electric Mixer- You’ll need this to mix up the batter and make the frosting.
A Food Scale- For perfect baking results every time, be sure to weigh your flour and sugar.

The Ingredients Needed for Pumpkin Spice Layer Cake

Flour- Be sure to use all-purpose flour. I always use King Arthur brand flour.
Sugar- Use granulated sugar for the batter and powdered sugar for the frosting.
Pumpkin Puree- I use canned pumpkin puree, because I find it tastes identical to homemade pumpkin puree.
Eggs- Use large eggs. Make sure they are at room temperature.
Walnuts- I always use Diamond brand walnuts, because I find the other brands have shells mixed in with them.

How I Made my Cake

First, I greased my pans with nonstick baking spray.
Next, I mixed together the batter. Be sure to mix everything together until it’s well-blended.
Then, I made the frosting. Whip it together until it’s perfectly creamy and fluffy.
Finally, I frosted the cake and pressed the walnuts on.

If you like pumpkin, you need to try this rich and delicious Pumpkin Spice Layer Cake.

Pumpkin Spice Layer Cake

A 3 layer 6 inch pumpkin spice cake topped with cream cheese frosting and edged with chopped walnuts.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 17

Total Time 42

Course Dessert

Cuisine American

Servings slices

Calories 375 kcal

Equipment

3 6-inch cake pans
electric mixer

Ingredients

1¼ cups all-purpose flour (150g)
½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 tsp. pumpkin spice
8 tbsp. unsalted butter, melted
1 cup granulated sugar (200g)
½ cup pumpkin puree
2 large eggs, at room temperature, well-beaten
½ cup packed dark brown sugar
1 tsp. vanilla

For the Cream Cheese Frosting:

12 ounces softened brick cream cheese
8 tbsp. unsalted butter, softened
2 tsp. vanilla extract
2 cups powdered sugar (240g)
½ cup finely chopped walnuts

Instructions

Preheat the oven to 350 degrees. Spray three six inch round cake pans with baking spray. Line with parchment rounds and spray again.
In a bowl, sift together the flour, salt, baking powder, pumpkin spice and baking soda. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat together the butter and sugar. Then, add the beaten eggs and blend until combined. Then, add the pumpkin and vanilla and combine. Scrape down the sides of the bowl as needed. Then, add the flour and beat until just combined.
Bake the cakes for 17 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the pans cool on a rack for ten minutes, and then remove them from the pans. Let them cool completely on the racks.
For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the powdered sugar, and whip until blended.
Spread frosting all over the top of the cake and press the walnuts all over the sides.