As the leaves turn and the air gets crisper, there's something magical about the warmth of a home filled with the enticing scent of spices. This Irresistible Layered Pumpkin Spice Cake with Cinnamon Buttercream embodies that cozy nostalgia, making any fall gathering or family night feel like a celebration. Not only is this cake a true crowd-pleaser, but it also brings the delightful flavors of autumn right to your table. Whether you're snuggling up with a loved one or hosting friends, this recipe offers the perfect balance of rich pumpkin, sweet cinnamon, and moist layers, all topped with creamy frosting. Curious how to whip up this comforting treat? Let’s dive into the recipe!
Why is this cake a must-try?
Cozy Fall Vibes: This cake wraps you in the comforting essence of fall, making it an essential for any seasonal gathering.
Unique Flavor Profile: The delightful combination of pumpkin and warm cinnamon will have your taste buds dancing.
**Crowd-Pleasing **: Perfect for both family nights and holiday festivities, this cake never fails to impress guests.
Easy Substitutions: Need it gluten-free or vegan? You can easily adapt it to fit different dietary needs without losing flavor.
Moist & Luxurious: Each slice is soft, rich, and generously layered with creamy cinnamon buttercream, perfect for pairing with your favorite warm beverages.
Elevate your baking game and discover more delightful dessert recipes in my posts on fall treats and cozy desserts!
Layered Pumpkin Spice Cake Ingredients
To create your delicious Layered Pumpkin Spice Cake with Cinnamon Buttercream, gather the following ingredients:
For the Cake
- All-purpose flour – Provides structure to the cake. Substitution: Gluten-free flour blend can be used for gluten-free options.
- Baking powder – A leavening agent that helps the cake rise.
- Ground cinnamon – Adds warmth and flavor. Substitution: Consider using nutmeg or ginger for additional spice.
- Pumpkin puree – Contributes moisture and pumpkin flavor to the cake. Substitution: Butternut squash puree can be used as an alternative.
- Granulated sugar – Sweetens the cake.
- Brown sugar – Adds moisture and a hint of molasses flavor.
- Unsalted butter (softened) – Provides fat for a moist crumb.
- Eggs – Bind the ingredients and add richness. Substitution: Flaxseed meal or applesauce for vegan options.
- Vanilla extract – Enhances flavor in both cake and frosting.
For the Cinnamon Buttercream
- Powdered sugar – Sweetens and thickens the buttercream frosting.
- Unsalted butter (softened) – Provides creaminess and richness to the frosting.
- Ground cinnamon – Infuses a comforting spice flavor into the frosting.
Get ready to embrace the aroma of fall as you gather these ingredients. Your home will soon be filled with the delightful scent of pumpkin and cinnamon, creating the perfect atmosphere for a memorable gathering!
Step‑by‑Step Instructions for Layered Pumpkin Spice Cake with Cinnamon Buttercream
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, grease two round cake pans thoroughly with butter or non-stick spray to ensure your cake layers come out smoothly. This initial preparation sets the stage for a perfectly baked Layered Pumpkin Spice Cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 2 teaspoons of ground cinnamon. Whisk these dry ingredients together until well blended, ensuring there are no clumps. This step lays the foundation for a beautifully spiced cake, infusing each layer with that cozy pumpkin flavor.
Step 3: Cream the Wet Ingredients
In another bowl, beat together 1 cup of granulated sugar and ½ cup of softened unsalted butter until the mixture is light and fluffy, about 2-3 minutes. Add in 2 eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract, mixing until everything is evenly integrated. This mixture creates a rich base for your Layered Pumpkin Spice Cake.
Step 4: Combine the Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; it’s okay if there are a few lumps. This step creates a luscious batter that will bake into soft, delectable cake layers.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick inserted into the center; it should come out clean. Once baked, let the layers cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Cinnamon Buttercream
While the cakes are cooling, prepare the cinnamon buttercream. In a mixing bowl, beat ½ cup of softened unsalted butter until smooth. Gradually add in 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon, mixing until you achieve a creamy and spreadable consistency.
Step 7: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving platter. Generously frost the top with cinnamon buttercream, then carefully place the second layer on top. Frost the top and sides of the cake with more buttercream, creating a beautiful finish. Your Layered Pumpkin Spice Cake with Cinnamon Buttercream is now ready to impress!
Layered Pumpkin Spice Cake Variations
Feel free to get creative with this recipe and customize your cake to suit your tastes!
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to enjoy this cake without the gluten.
- Vegan: Use flaxseed meal mixed with water or applesauce in place of eggs for a plant-based treat that everyone can love.
- Lighten It Up: Replace pumpkin puree with unsweetened applesauce for a lighter, moist cake that still delivers on flavor.
- Nutty Crunch: Add chopped nuts like pecans or walnuts into the batter for added texture and a delightful crunch in each bite. Toast them for an even deeper flavor!
- Chocolate Twist: Stir in mini chocolate chips for a sweet surprise that pairs beautifully with the spiced cake layers.
- Spicy Kick: Experiment with flavors by incorporating a pinch of cayenne pepper or chili powder for a gentle heat that elevates your cake.
- Layered Delight: Create a marbled effect by swirling a pumpkin cheesecake filling in the cake layers for a decadent surprise.
- Fruity Finish: Top with caramelized apples or poached pears for an elegant touch that enhances the cake’s autumnal vibes.
Each of these variations adds a delightful twist to the classic layered pumpkin spice cake, keeping things exciting as the seasons change. Don't forget to explore other inspiring ideas, like my posts on fall treats and cozy desserts for more delicious options!
How to Store and Freeze Layered Pumpkin Spice Cake
Room Temperature: Keep leftover cake in an airtight container for up to 3 days. It will maintain its moisture and flavor, perfect for enjoying at a leisurely pace.
Fridge: If you need it to last longer, refrigerate the cake for up to a week. Be sure to wrap it tightly or place it in an airtight container to preserve its freshness.
Freezer: For extended storage, slice the cake and wrap individual pieces tightly in plastic wrap, then store them in a freezer-safe bag. This way, your Layered Pumpkin Spice Cake can be frozen for up to 3 months.
Reheating: To enjoy the cake warmed, simply thaw it in the fridge overnight and gently microwave individual slices for about 10-15 seconds. This helps revitalize its moist texture!
Expert Tips for Layered Pumpkin Spice Cake
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Avoid Overmixing: To maintain a light and fluffy texture, mix the batter just until combined. Overmixing can make your Layered Pumpkin Spice Cake dense.
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Cool Completely: Let each cake layer cool in the pans for at least 10 minutes, then transfer to a wire rack. Frosting warm layers can melt the buttercream.
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Storage Tips: For freshness, keep leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
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Quality Ingredients: Use high-quality unsalted butter for both the cake and frosting to elevate the flavor and richness of your Layered Pumpkin Spice Cake.
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Experiment with Spices: Feel free to customize by incorporating nutmeg or ginger along with cinnamon for a unique twist that enhances your cake's flavor profile.
What to Serve with Layered Pumpkin Spice Cake with Cinnamon Buttercream
Indulging in a slice of this aromatic cake is just the beginning; let’s explore mouthwatering companions that will elevate your seasonal feast!
- Whipped Cream: A fluffy dollop adds a light and creamy contrast, enhancing the cake's richness.
- Vanilla Ice Cream: The cold creaminess perfectly balances the warmth of the spices, creating a delightful temperature contrast.
- Caramel Sauce: Drizzling warm caramel adds a sweet, buttery richness that beautifully complements the pumpkin flavor.
- Spiced Cider: A warm mug of spiced apple cider will echo the cake's flavors and warm your heart.
- Chai Tea: The spice notes in chai harmonize with the rich flavors of the cake, making for a cozy afternoon treat.
- Nuts: Toasted pecans or walnuts introduce a satisfying crunch and earthy balance to the soft layers.
- Fruit Compote: A tart cranberry or apple compote brings a refreshing brightness that cuts through the sweetness.
- Cream Cheese Frosting: Swap out the cinnamon buttercream for cream cheese icing for a tangy, creamy addition that works wonders.
- Pumpkin Spice Latte: Pairing a slice with this seasonal favorite creates a luscious, comforting duo that defines fall.
- Chocolate Ganache: For the adventurous, a drizzle of chocolate ganache provides a rich twist, elevating your dessert experience.
Make Ahead Options
These Layered Pumpkin Spice Cake with Cinnamon Buttercream are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, wrap each layer tightly in plastic wrap, and refrigerate. The cinnamon buttercream can also be made ahead and stored in the fridge for up to 5 days in an airtight container. When you're ready to serve, let the cake layers come to room temperature, then frost them with the chilled buttercream, giving it a quick whip to restore creaminess. This makes it easy to put together a stunning dessert with minimal effort, ensuring it's just as delicious when you serve it!
Layered Pumpkin Spice Cake with Cinnamon Buttercream Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! For the best flavor, I recommend using canned pumpkin puree, as it has a consistent texture and taste. If you prefer, you can use homemade pumpkin puree from roasted pumpkins, but ensure it's well-drained to avoid excess moisture.
How long does the cake last, and how should I store it?
For optimal freshness, store your Layered Pumpkin Spice Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week, ensuring it’s well-wrapped to prevent drying out.
Can I freeze the Layered Pumpkin Spice Cake?
Absolutely! To freeze, slice the cake and wrap each piece tightly in plastic wrap. Place them inside a freezer-safe bag or container. You can keep it frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm individual slices in the microwave for about 10-15 seconds for that fresh-baked feel.
Why did my cake turn out dense?
Very often, overmixing during the batter preparation leads to a dense cake. When combining dry and wet ingredients, mix just until combined; it's perfectly fine if there are a few lumps. Additionally, make sure you're using fresh baking powder to ensure proper rising.
Can I make this recipe vegan?
Yes, you can easily make this Layered Pumpkin Spice Cake vegan! Substitute the eggs with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, or use ¼ cup of applesauce for each egg. This maintains the moisture while keeping it delightfully fluffy.
What can I use if I have a cinnamon allergy?
If cinnamon isn’t suitable for you, don’t worry! You can use ground ginger or nutmeg as alternatives in both the cake and buttercream. They’ll offer a unique flavor profile and keep your cake deliciously spiced without any cinnamon.
Irresistible Layered Pumpkin Spice Cake with Cinnamon Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together the flour, baking powder, and ground cinnamon.
- In another bowl, beat together granulated sugar and unsalted butter until light and fluffy. Add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually add the dry mix to the wet mix, combining until just mixed without overmixing.
- Pour the batter into the prepared pans and bake for 25-30 minutes. Let cool for 10 minutes in pans before transferring to a wire rack.
- To make the buttercream, beat softened butter until smooth, then add powdered sugar, vanilla, and ground cinnamon and mix until creamy.
- Frost the first cake layer with buttercream, then add the second layer and frost the entire cake.
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