This autumnal layer cake is a beautiful dessert for a special occasion or just a nice weekend treat for making it through the work week. You can serve it at Thanksgiving or a holiday meal if you are team cake over team pie. And it always impresses a crowd, even though it’s not as hard as it looks. If you don't have pumpkin pie spice blend, I have a section above on substitutions. And be sure to use room temperature cream cheese for the frosting and sift the powdered sugar, both of which will help yield a smooth frosting that is free from lumps. I have a section above on how to bring the cream cheese to room temperature if you forget to take it out!
1cupunsalted butter at room temperature225 g or 2 sticks
1cupwhite sugar200 g
3/4cupbrown sugar165 g
2teaspoonbaking powder
3/4teaspoonbaking soda
1tablespoonpumpkin pie spice blendstore-bought or homemade
1teaspooncinnamon
1/2teaspoonground gingeroptional, but recommended
1/2teaspoonground cardamomoptional, but recommended
1teaspoonkosher salt
1tablespoonvanilla extract
3large eggs
1 3/4cupspumpkin puree425 g or 1 15-oz can
2 1/2cupsall-purpose flour350 g
Cream Cheese Frosting
16ouncescream cheese at room temperature2 bricks
1cupunsalted butter at room temperature225 g or 2 sticks
2teaspoonvanilla extract
1/2teaspoonkosher salt
8cupspowdered sugar, sifted920 grams
Instructions
Preheat the oven to 350°F. Lightly spray 3 8-inch pans with cooking spray, then line the bottom of each pan with a parchment paper round.
Make the cake batter by first placing the butter, white sugar, brown sugar, baking powder, baking soda, pumpkin pie spice blend, cinnamon, ginger, cardamom, salt, and vanilla extract in the bowl of stand mixer fitted with a paddle attachment. Mix on low speed, increasing to medium speed until the ingredients are well blended together and cling to the side of the bowl.
Add the eggs, one at a time, making sure each egg is mixed and incorporated into the batter before adding the next egg. Scrape down the sides between additions. Add the pumpkin puree and mix until incorporated. Don’t stress if the batter looks “broken” once you’ve mixed in the pumpkin puree. That’s normal and the batter will come together when the flour is added.
Add the flour, pulsing and mixing on low speed until the flour is mostly absorbed. Scrape down the sides and bottom of the bowl, then mix the batter for another 30 seconds to make sure all the ingredients are well mixed.
Divide the batter into the 3 pans. If you have a scale, it should be about 500 grams of batter per pan. Spread the batter evenly in the pans, then bake for 20 to 25 minutes. Rotate the pans after about 15 minutes for even baking. A toothpick inserted into the middle of the cake should come out clean, with the cake should spring back when you touch the center of the cake, and the sides of the cake should be pulling away slightly from the sides.Let the cake layers cool for 15 minutes in the pan, then invert them onto a wire cooling. Carefully peel off the parchment paper and let cool completely.
Once the cake has cooled completely to room temperature (at least 2 to 3 hours), make the frosting. Place the cream cheese, butter, vanilla extract, and salt in a clean bowl of a stand mixer fitted with a paddle attachment. Mix on low speed, increasing to medium speed, until all the ingredients are mixed thoroughly, and the consistency is smooth. If the cream cheese is still lumpy, your frosting will be lumpy, so make sure to take the time to mix it completely.
Add two cups of powdered sugar, making sure to sift it so it doesn’t clump. Mix on low speed until incorporated, and repeat with the remaining powdered sugar, adding one to two cup at a time. The frosting should be firm but if it is too loose, place the bowl in the refrigerator for 15 to 30 minutes and mix again. Repeat the chilling in 15 to 30 minute increments until the frosting is the proper consistency.
Assemble the cake by placing a dab of frosting on a cake stand or cake plate, and placing a layer of cake on the plate, using the frosting as an anchor. Spread a layer of frosting on top of the layer, then add another layer of cake, repeating the process until you’ve have added all three layers. Then frost the sides and top of the cake.