Cook time:30 minutes

Decorating time: 30 minutes

Total time: 1 hour and 15 minutes

Pumpkin Layered Cake Ingredients:

3/4 cup unsalted sweet cream butter, softened

1 1/2 cups sugar

1/2 tsp pure vanilla extract

3 tbsp canola oil

3 large eggs

1 large egg white

2 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 3/4 cups pumpkin puree

3 9-inch round cake pans

1 10-inch round cake board

1 cake leveler

1 angled spatula

Cinnamon Cream Cheese Frosting Ingredients

2 8oz packages of cream cheese, softened

1 C unsalted sweet cream butter, softened

12 cups powdered sugar

2 tsp pure vanilla extract

2 tsp ground cinnamon

1 piping bag with a star tip

Directions for Pumpkin Layer Cake

Preheat oven to 350 degrees and spray cake pan with  baking spray.

Using a standing mixer, cream together the butter and sugar until light and fluffy.

Mix in the vanilla and Canola oil until combined.

Mix in the eggs one at a time, making sure to scrape down the sides after each mix.

Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ground cinnamon, and ground cloves.

Whisk until combined, then gradually add in half of the dry ingredients. 

Add in the pumpkin puree, then add the remaining dry ingredient mixture and mix until everything is well combined.

Evenly divide the batter between the three cake pans.

Bake in the oven for 25 – 30 minutes or until a tooth pick comes out clean.

Allow to cool completely before using the cake leveler and removing the domes.

Cinnamon Cream Cheese Frosting Directions:

Using a standing mixer, cream together the cream cheese and butter until smooth and combined.

Gradually mix in the powdered sugar.

Mix in the cinnamon and vanilla extract until icing is smooth and stiff with peaks.

How to Build the Layers in the Pumpkin Cake

Place the first layer of cake onto the the cake board.

Scoop 1 cup of frosting onto the cake layer and smooth evenly.

Place the second layer on top of the first layer of frosting and ccoop another cup of frosting on top of the second cake layer.

Place the last layer of cake on top of the second layer of frosting.

Scoop 1 cup of frosting into the piping bag and set aside.

Using the remaining frosting, frost entire cake.

Using the frosting in the piping bag, pipe dollops of frosting on the top of the cake.

Cut into slices and enjoy that pumpkin spice cake life!

Pumpkin Layered Cake Recipe with Cinnamon Cream Cheese Frosting

Yield: 1 9-inch cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

Delicious pumpkin cake that will impress family and friends!

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Ingredients

• 3/4 cup unsalted sweet cream butter, softened
• 1 1/2 cups sugar
• 1/2 tsp pure vanilla extract
• 3 tbsp canola oil
• 3 large eggs
• 1 large egg white
• 2 1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 3/4 cups pumpkin puree
• 3 9-inch round cake pans
• 1 10-inch round cake board
• 1 cake leveler
• 1 angled spatula
• Cinnamon Cream Cheese Frosting Ingredients
• 2 8oz packages of cream cheese, softened
• 1 C unsalted sweet cream butter, softened
• 12 C powder sugar
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1 piping bag with a star tip

Instructions

Preheat oven to 350 degrees and spray cake pan with  baking spray.

Using a standing mixer, cream together the butter and sugar until light and fluffy.

Mix in the vanilla and Canola oil until combined.

Mix in the eggs one at a time, making sure to scrape down the sides after each mix.

Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ground cinnamon, and ground cloves.

Whisk until combined, then gradually add in half of the dry ingredients until all combined. Mix in pumpkin puree and add the rest of the dry ingredients.

Evenly divide the batter between the three cake pans.

Bake in the oven for 25 - 30 minutes or until a tooth pick comes out clean.

Allow to cool completely before using the cake leveler and removing the domes.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 400