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Big Pumpkin Layer Cake

A luscious three-layer pumpkin cake with creamy frosting, perfect for fall gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 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 large eggs
  • 2 teaspoons vanilla extract
For the frosting
  • 1 cup unsalted butter, softened
  • 16 oz cream cheese, room temp
  • 4-5 cups powdered sugar
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat oven to 350F. Grease three cake pans and line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix sugar, oil, pumpkin, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold until just mixed; lumps are fine.
Baking
  1. Split the batter evenly between the prepared pans and bake for 24-26 minutes, checking at 23 minutes.
  2. Let the cakes cool completely before frosting.
Frosting
  1. Beat the softened butter and cream cheese until fluffy.
  2. Gradually add powdered sugar and vanilla, beating until well combined.
  3. Stack the cooled cakes, spreading a thick layer of frosting between each layer and over the top and sides.

Notes

For best results, allow cakes to cool completely before frosting. Real pumpkin puree recommended for fresher flavors. Store leftovers in the fridge but allow to come to room temperature before serving.