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Delicious pumpkin spice cake topped with cream cheese frosting, perfect for fall.

Easy Pumpkin Layer Cake with Cream Cheese Frosting

This Easy Pumpkin Layer Cake is a cozy fall dessert with soft crumb, warm spices, and a tangy cream cheese frosting that’s simple to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake
  • 1 can pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 2 cups all-purpose flour Measure by spooning into the cup and leveling it off.
  • 2 cups brown sugar Adds moisture and deeper flavor.
  • 1 cup vegetable oil Keeps the cake tender.
  • 4 large eggs Bring to room temperature for better mixing.
  • 1 cup milk Also best at room temperature.
  • 2 teaspoons baking powder Leavening agent.
  • 1 teaspoon baking soda Leavening agent.
  • 1 teaspoon salt Enhances flavor.
  • 1 tablespoon pumpkin pie spice For warmth and traditional flavor.
For the Cream Cheese Frosting
  • 8 oz cream cheese Use block cream cheese, not spreadable.
  • 1/2 cup unsalted butter Softened to mix smoothly.
  • 3 cups powdered sugar Add gradually for smooth texture.
  • 1 teaspoon vanilla extract For additional flavor.
  • a pinch salt To balance sweetness.

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, and oil until well mixed.
  3. Add the eggs and milk, and mix until smooth.
  4. In another bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter evenly into the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
  1. While the cakes are cooling, beat the softened cream cheese and butter together until smooth.
  2. Gradually add in the powdered sugar, mixing well.
  3. Add vanilla extract and a pinch of salt; mix until combined.
  4. Chill the frosting slightly to make it easier to spread if necessary.
Assemble the Cake
  1. Level the cooled cake layers if needed.
  2. Place the first layer on a serving plate and spread a thick layer of frosting on top.
  3. Add the second layer and repeat the frosting process. Add the third layer on top.
  4. Apply a thin crumb coat over the entire cake and chill for 15-20 minutes.
  5. Once chilled, apply a final layer of frosting and decorate as desired.

Notes

Cake can be made ahead of time; frosting can be stored in the fridge. Keep the finished cake covered in the fridge for about 4-5 days. Can also freeze unfrosted layers or frosted slices.