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Ingredients (21)

For the cake:

  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg, freshly grated
  • ½ teaspoon salt
  • 1 15-ounce can pure pumpkin
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 ¼ cups vegetable oil
  • 1 tablespoons vanilla extract
  • 4 large eggs

For the frosting:

  • 1 ½ sticks (12 Tablespoons) butter, at room temperature
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt

Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake.

Imagine savoring a slice of this pumpkin spice layer cake with a steaming mug of hot chocolate, something special like our Coconut Hot Chocolate recipe.

For more pumpkin treats, we recommend our easy pumpkin cupcake recipe—but check out all the best of pumpkins on Chowhound.

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    8 Inch Round Cake Pan

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Instructions

  1. 1Pre-heat oven to 350°F. Spray three 8-inch cakes pans with non-stick spray and line the bottom with parchment paper.
  2. 2In a large bowl combine, flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  3. 3In the bowl of a stand mixer beat together the pumpkin, sugars, oil, and vanilla extract. Add eggs one at a time. Add flour mixture and beat on low until just combined. Divide mixture among the three prepared cake pans.
  4. 4Bake for about 30 minutes or until a tester comes out clean. Cool completely.
  5. 5When ready to assemble the cake, make the frosting. In the bowl of a stand mixer, combine the butter, powdered sugar, heavy cream, vanilla extract, cinnamon, and pinch of salt. Mix on high until frosting is smooth and creamy, but do not over-mix.
  6. 6Frost the cake and serve immediately or chill until ready to serve.
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