Irresistibly Delicious Big Pumpkin Layer Cake with Creamy Frosting

49

Prep time 30 minutes

Cooking time 25 minutes

Total time 55 minutes

Servings 12 servings

Big Pumpkin Layer Cake. Just that phrase brings back memories of my kitchen smelling like fall and inviting a small army of hungry friends over. Let me guess… you’re craving something that tastes like a cozy sweater feels? Maybe your last pumpkin cake was dry, bland, or just kind of meh. Maybe you had a slice at a party and wished you could recreate it, but with that over-the-top creamy frosting that sticks to the roof of your mouth. Well, hang tight, I’ve got you covered. I’ve tinkered and failed (ahem, more than once) but this version is both easy and swoon-worthy. Dive in with me!

The Best Pumpkin Layer Cake

Let me be upfront. This isn’t some humble one-layer loaf. Nope. This is a Big Pumpkin Layer Cake. Three gorgeous, fluffy layers. Each bite? It practically begs for another. There’s real pumpkin in there (none of that fake flavoring nonsense). The kicker is that subtle blend of cinnamon and nutmeg. Not too loud, just enough.

Here’s the kicker, though: texture. The cake’s soft but super sturdy. No sinky sponge or weird gummy middle. When you go to slice it, it stands tall instead of crumpling, which is huge for potlucks or every birthday party from October to Christmas.

Oh, and don’t even get me started on the creamy frosting. I mean, this stuff… it’s so creamy, it might as well be autumn’s answer to frosting heaven. My little nephew eats it right out of the bowl. Not joking.

You can taste how much better this Big Pumpkin Layer Cake is than store-bought stuff. Doesn’t need a five-star restaurant to shine.

“I made this for Thanksgiving and the family wouldn’t stop talking about it. It’s easily the best pumpkin cake I’ve had. Layers turned out perfect!” – Sharon, Minnesota

Why You’ll Love This Easy Pumpkin Cake

I seriously cannot think of a better fall bake. Want a dessert that actually feels special but doesn’t eat up your whole afternoon? This Big Pumpkin Layer Cake has your back. It’s kinda foolproof (if I can make it, so can you).

First, the batter. It mixes up in just one bowl. You’re not scrubbing five million dishes after, promise. The pumpkin keeps everything so moist, your fork glides through it. And don’t even get me started on the creamy frosting: tangy, thick, a little sweet. Great for hiding uneven layers (yeah, we all get ‘em).

Second, the flavor is like wrapping up in your favorite blanket. Spicy but not overwhelming. Sweet but not tooth-aching. A pumpkin layer cake you’ll actually want second helpings of at midnight.

Finally, honestly, this thing is just impressive to bring out for gatherings. Friends come over just to ‘visit’—really, they just want another slice.

If you’re worried about trickiness, don’t be. Really. Instructions couldn’t be simpler. And if you mess up? Frosting covers everything. My kind of cake.

How To Make A Pumpkin Layer Cake With Cream Cheese Frosting

Alright, here’s where things get real. The game plan’s simple, but a couple tips make a world of difference. You’ll need:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon salt
• 2 ½ cups sugar
• 1 cup oil (canola or vegetable)
• 1 (15 oz) can pumpkin puree
• 4 eggs
• 2 teaspoons vanilla extract

For the creamy frosting:

• 1 cup unsalted butter, softened
• 16 oz cream cheese, room temp
• 4-5 cups powdered sugar
• 2 teaspoons vanilla extract

Directions, straight up:

1. Preheat oven to 350F. Grease three cake pans—trust me, use parchment.
2. In a big ol’ bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix sugar, oil, pumpkin, eggs, and vanilla. Stir till smooth.
4. Pour the wet into the dry. Gently fold until just mixed. No over-mixing. Lumps are fine.
5. Split the batter evenly between pans. Bake 24-26 mins. Check at 23—they should spring back.
6. Let cool (don’t rush…melted frosting = sad cake).
7. For the frosting, beat butter and cream cheese till fluffy. Add sugar and vanilla. Beat some more. Taste test (a few times, obviously).
8. Stack your cakes, spreading a good thick layer of creamy frosting between each. Frost the outside however you like—sloppy, smooth, rustic, whatever. Zero judgment.

Don’t be scared of big pumpkin layer cake drama. It’s easier than it sounds. Truly.

Tips for Success

I’ll just come out and say it: not every Big Pumpkin Layer Cake comes out great the first try. Here’s what I wish I’d known:

Patience is your friend. Let the cakes cool all the way before slapping on that creamy frosting. Even a little warmth will melt your hard work.

Use real pumpkin puree, not pumpkin pie filling. The flavors are way fresher and the cake isn’t overly sweet.

Don’t overbake. Dry cake is the enemy. When your finger lightly presses the center and it springs back, pull the pans out. Trust the jiggle.

Frosting too runny? Stick it in the fridge for 20 minutes. Simple fix.

I recommend storing leftovers in the fridge, but let slices rest at room temp a bit before serving. That way, the creamy frosting softens up (I like it this way). Oh, and don’t try to make this in a rush. Relax, enjoy the process, maybe put on your favorite playlist.

“This Big Pumpkin Layer Cake was a showstopper at my office party. People asked for the recipe—twice!” – Ethan, Ohio

Can I Make This Pumpkin Cake in Advance?

Absolutely. Sometimes, making a Big Pumpkin Layer Cake the day before is actually better. The flavors mingle more. Don’t assemble it right away, though. Here’s how I do it:

• Bake the layers up to 2 days ahead. Keep them wrapped super tight with plastic in the fridge.
• Make the creamy frosting and store it in a covered bowl in the fridge. Let it come to room temp before using.
• When you’re ready, stack and frost. So easy.
• If you want to freeze cake layers, let them cool, then wrap like a mummy in plastic and foil. Thaw overnight in the fridge.

Bonus tip: Sometimes I even freeze slices for late-night cravings. Microwave for 20 seconds. Perfection.

Serving Suggestions

Make your Big Pumpkin Layer Cake even more festive with these ideas:

• Sprinkle chopped toasted pecans on top for a nice crunch.
• Serve with a scoop of cinnamon or vanilla ice cream for the whole fall vibe.
• Drizzle with caramel sauce if you’re feeling fancy (or extra sweet).
• A hot mug of coffee or apple cider is never the wrong move alongside a slice.

You can thank me later.

Common Questions

Q: Can I make this Big Pumpkin Layer Cake gluten-free?
A: Yep! Swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend.

Q: Does this cake hold up well overnight?
A: Totally. I’d say it’s even better the next day. Just keep it covered in the fridge.

Q: Can I use fresh pumpkin instead of canned?
A: If you feel like roasting and pureeing it yourself, sure! Just make sure it isn’t watery.

Q: What’s the best way to frost the layers?
A: Start by putting a big scoop of creamy frosting in the middle then spread outwards. That way you don’t lose too much over the edges.

Q: Why does my cake sometimes turn out dense?
A: Too much mixing can make it heavy (trust me, been there). Fold until just combined, lumps are totally fine.

This Cake Will Make You a Pumpkin Dessert Believer

Okay, if you’ve made it this far, here’s my final spiel: this Big Pumpkin Layer Cake is a seasonal classic for good reason. You get easy steps, fail-safe results, and all kinds of cozy feels. Even if you’re not a “cake person,” you’ll convert with one bite—promise. If you want to get extra, check out this swoon-worthy A Very Big Pumpkin Layer Cake – with Toffee Pecans and Cream … recipe or maybe peek at Pumpkin Layer Cake | Life, Love and Sugar for more wild ideas. Bottom line: make it, share it, watch people’s faces light up. Get baking, you’ve got this!