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Pumpkin Layer Cake with Brown Sugar Cinnamon Cream Cheese Frosting

Pumpkin layer cake is baked in two 9-inch rounds and finished with a smooth brown sugar cinnamon cream cheese frosting. Warm spices and moist pumpkin cake make this a cozy, layered dessert.
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Prep Time 30 minutes
Cook Time 39 minutes
cooling 15 minutes
Total Time 1 hour 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for coating
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs large, room temperature
  • 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
  • 2 tsp vanilla extract
For the frosting
  • 0.5 cup light brown sugar packed
  • 2 tbsp heavy cream
  • 0.5 cup unsalted butter softened
  • 1 block (8 oz) cream cheese softened
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.125 tsp salt
  • 4 cups powdered sugar

Equipment

  • 2 9-inch round cake pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Coat two 9-inch round cake pans with nonstick cooking spray.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  4. Whisk the granulated sugar and oil in a large bowl.
  5. Whisk in the eggs, pumpkin puree, and vanilla until smooth.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  7. Divide the batter evenly between the pans.
  8. Bake for 30 to 36 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  9. Cool the cakes in the pans for 15 minutes.
  10. Turn the cakes out onto wire racks and cool completely.
Make the frosting
  1. Combine the brown sugar and heavy cream in a small saucepan over low heat, stirring for 2 to 3 minutes until the sugar dissolves and the mixture is smooth.
  2. Transfer the brown sugar mixture to a bowl and cool completely.
  3. Beat the butter and cream cheese in a large bowl until smooth.
  4. Beat in the cooled brown sugar mixture, vanilla, cinnamon, and salt.
  5. Beat in the powdered sugar a cup at a time until the frosting is smooth and spreadable.
Assemble and frost the cake
  1. Place one cake layer on a serving plate and spread frosting over the top.
  2. Set the second layer on top and cover the top and sides with the remaining frosting.
  3. If not serving within 2 hours, cover and refrigerate the cake.
  4. Let the cake stand at room temperature for 20 to 30 minutes before serving.

Notes

For neat layers, cool the cake completely before frosting. Cover and refrigerate leftovers for up to 4 days; freeze individual slices for up to 2 months. A dairy-free butter, cream cheese, and cream substitute can be used in the frosting.