Ultimate Fall Layer Cake
A delightful spiced pumpkin cake layered with creamy frosting, perfect for fall gatherings!
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup applesauce
- 4 large eggs
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, vegetable oil, applesauce, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat cream cheese and butter together until creamy.
- Gradually add powdered sugar, milk, and vanilla, beating until smooth and fluffy.
Assembly
- Once the cakes are cool, place one layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top.
- Spread frosting over the top and sides of the cake, and decorate as desired.
- Slice and enjoy your ultimate fall layer cake!
Notes
Keep cake in the fridge for about 5 days, wrapped tightly. This cake can be frozen for up to 3 months. Thaw it in the fridge overnight. Ensure that eggs and butter are at room temperature for the fluffiest frosting.