Pumpkin Layer Cake – Easy Fall Dessert

This Pumpkin Layer Cake is one of those desserts that feels right at home on a fall table! It has a soft, fluffy pumpkin sponge filled with creamy cinnamon cream cheese frosting and is finished with swirls of whipped cream and crunchy candied pecans. Every bite is full of warm pumpkin spice flavor, with just the right balance of sweetness and creaminess.

I love how pretty this cake looks when sliced, revealing all those lovely layers. It’s surprisingly easy to make, can be prepared ahead of time, and makes a wonderful centerpiece for your Thanksgiving dessert table. If you’re planning a fall gathering or simply craving a special pumpkin dessert, I think you’ll love this one!

Why You’ll Love This Recipe

• Soft and fluffy pumpkin sponge: The pumpkin puree keeps the cake moist, while whipped eggs give the sponge a light, airy texture.
• Warm fall spices: Cinnamon, ginger, and nutmeg give the cake a lovely pumpkin spice flavor.
• Creamy frosting: The cream cheese or mascarpone frosting is smooth, lightly sweetened, and flavored with cinnamon and vanilla.
• Easy to assemble: Instead of baking several individual cake layers, you bake one thin sheet cake and cut it into four pieces.
• Beautiful presentation: Whipped cream, cinnamon, and candied pecans make each slice look extra special.

Ingredients

For the Pumpkin Sponge Cake

• Eggs: Three large eggs provide structure and help create a light, fluffy sponge.
• Sugar: Adds sweetness and helps the eggs whip into a thick, airy mixture.
• Vanilla extract: Adds warmth and enhances the other flavors.
• Lemon juice: A little lemon juice balances the sweetness and works with the baking soda.
• Pumpkin puree: Adds moisture, color, and delicious pumpkin flavor. Use plain pumpkin puree, not pumpkin pie filling.
• Flour: All-purpose flour gives the sponge its structure.
• Baking powder and baking soda: Help the cake rise and create a tender texture.
• Salt: Balances the sweetness and enhances the spices.
• Cinnamon, ginger, and nutmeg: Give the sponge its warm, classic fall flavor.

For the Cream Cheese Frosting

• Cream cheese or mascarpone: Creates a rich, creamy frosting. Use full-fat cream cheese or mascarpone for the best texture.
• Powdered sugar: Sweetens the frosting and keeps it smooth.
• Cinnamon: Adds a lovely warm flavor that complements the pumpkin sponge.
• Vanilla extract: Enhances the flavor of the frosting.
• Whipping cream: Makes the frosting lighter and fluffier. Use cold whipping cream.

How to Make Pumpkin Layer Cake

1. Prepare the pumpkin sponge cake.

Preheat the oven to 350°F (180°C). Butter a 12 × 16-inch (30 × 40 cm) baking pan and line it with parchment paper. In a large bowl, beat the eggs and sugar for 5–7 minutes, until pale yellow, thick, and foamy. Add the vanilla extract and mix to combine.

Add the pumpkin puree and lemon juice and mix until incorporated. Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg over the pumpkin mixture. Gently fold with a spatula until just combined.

2. Bake the pumpkin sponge.

Pour the batter into the prepared pan and spread evenly. Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

3. Prepare the cream cheese frosting.

In a medium bowl, beat the room-temperature cream cheese or mascarpone with the powdered sugar, cinnamon, and vanilla extract until smooth. Add the cold whipping cream and continue mixing until thick and fluffy, with stiff peaks.

4. Cut the sponge into layers.

Once completely cooled, carefully remove the sponge from the pan. Trim the edges if needed and cut the cake into four equal rectangular pieces.

5. Assemble the cake.

Place one piece of cake on a serving platter and spread one-third of the frosting evenly over it. Repeat with the remaining cake layers and frosting, finishing with the last layer of cake.

6. Refrigerate the cake.

Refrigerate for at least 4 hours or overnight to allow the frosting to set and the layers to hold together.

7. Decorate and serve.

Trim the edges for clean layers and cut the cake into 8 rectangular slices. Pipe sweetened whipped cream on top of each slice, dust with cinnamon, and garnish with candied pecans. Enjoy!

Tips for Making Pumpkin Layer Cake

• Use room-temperature eggs: They whip more easily and help create a light, airy sponge.
• Don’t overmix the batter: Once you add the flour, fold gently to keep as much air in the batter as possible.
• Use plain pumpkin puree: Pumpkin pie filling already contains sugar and spices and is not suitable for this recipe.
• Let the sponge cool completely: Warm cake can soften the frosting and make the layers difficult to assemble.
• Choose your frosting: Cream cheese gives the frosting a slightly tangy flavor, while mascarpone makes it milder and richer.
• Use cold whipping cream: This helps the frosting whip properly and hold its shape.
• Chill before slicing: Refrigerating the assembled cake helps the frosting firm up and makes cutting much easier.
• Decorate just before serving: Pipe the whipped cream and add the candied pecans shortly before serving for the prettiest presentation.

Frequently Asked Questions

More Pumpkin Recipes You May Like to Try

If you love pumpkin desserts, here are a few more recipes to try:

• Pumpkin Cheesecake Bars – Creamy pumpkin cheesecake filling over a buttery crust, cut into easy-to-serve bars.
• The Best Pumpkin Cinnamon Rolls – Soft, fluffy cinnamon rolls with pumpkin in the dough and a delicious cream cheese frosting.
• Pumpkin Swirl Cheesecake – Creamy cheesecake with beautiful pumpkin swirls and warm fall spices.
• Pumpkin Roll – A soft pumpkin sponge cake rolled around a creamy filling.
• Pumpkin Muffins – Easy, moist pumpkin muffins with warm spices, perfect for breakfast or an afternoon snack.
• Chocolate Pumpkin Bundt Cake – A delicious combination of chocolate and pumpkin in a beautiful Bundt cake.
• Marbled Chocolate Pumpkin Cheesecake – Rich, creamy cheesecake combining chocolate and pumpkin flavors.

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