Moist Layered Pumpkin Cake

A delicious moist, layered pumpkin cake recipe that makes the perfect autumn dessert!

Table of Contents

1. Grocery List for Moist Layered Pumpkin Cake
2. How to Make Great Auntie’s Moist Layered Pumpkin Cake
3. A Few Tips & Tricks for This Cake
4. Storing Leftover Cake
5. Moist Layered Pumpkin Cake

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Cousins, if there’s one thing my great aunt knew how to do, it was to keep a secret. But y’all, she let me in on her best one – her Moist Layered Pumpkin Cake. Now, y’all know I’m generous, so I’m about to bless your taste buds with this family gem.

Let me paint a picture for you: it’s a family reunion. Aunties are side-eyeing each other’s potato salad, cousins are debating about who’s the best dancer, and in the middle of all the drama, this cake walks in and becomes the main attraction! So, here we go, y’all. It’s time to turn up in the kitchen!

Grocery List for Moist Layered Pumpkin Cake

For the Pumpkin Cake Layers:

• 3 cups all purpose flour
• Unsalted sweet cream butter: 3/4 cup, softened
• Sugar: 1 1/2 cups
• Pure vanilla extract: 1/2 teaspoon
• Canola oil: 3 tablespoons
• Large eggs: 3
• Large egg white: 1
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Kosher salt: 1/2 teaspoon
• Ground cinnamon: 1 1/2 teaspoons
• Ground nutmeg: 1/2 teaspoon
• Ground cloves: 1/4 teaspoon
• Pumpkin puree: 1 3/4 cups

For the Cinnamon Cream Cheese Frosting:

• Cream cheese: 2 packages (8 ounces each), softened
• Unsalted sweet cream butter: 1 cup, softened
• Powdered sugar: 12 cups
• Pure vanilla extract: 2 teaspoons
• Ground cinnamon: 2 teaspoons

How to Make Great Auntie’s Moist Layered Pumpkin Cake

Directions for the Pumpkin Cake Layers:

1. Preheat the oven to 350°F. Grease the cake pans with non-stick baking spray.
2. In a stand mixer, cream the butter and sugar until the mixture is light and fluffy.
3. Integrate the vanilla and canola oil until well combined.
4. Add eggs, one at a time, ensuring the sides of the bowl are scraped after each addition.
5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
6. Gradually fold the dry mixture into the wet ingredients until a uniform batter forms.
7. Divide the batter evenly among the three prepared cake pans.
8. Bake for approximately 25-30 minutes or until an inserted toothpick emerges clean.
9. Allow the cake layers to cool completely. Once cooled, use the cake leveler to remove any domes.

Directions for the Cinnamon Cream Cheese Frosting:

1. In a stand mixer, cream together the cream cheese and butter until the mixture is smooth.
2. Gradually incorporate the powdered sugar.
3. Blend in the cinnamon and vanilla extract until the frosting forms stiff peaks.

Cake Assembly:

1. Place the first layer of cake onto the cake board.
2. Spread approximately 1 cup of frosting evenly over the cake layer.
3. Position the second layer atop the frosted first layer, and spread another cup of frosting.
4. Top with the third layer.
5. Transfer 1 cup of frosting into the piping bag. Reserve.
6. Utilizing the remaining frosting, coat the entire cake.
7. Garnish the cake’s top with piped frosting dollops using the reserved mixture in the piping bag.
8. Serve the cake sliced and savor its rich flavors. Enjoy!

A Few Tips & Tricks for This Cake

Selecting the Right Pumpkin Puree: Always go for 100% pure pumpkin puree, not pumpkin pie filling. The latter often contains added sugars and spices which can alter the flavor of your cake.

Room Temperature Ingredients: Ensure all your ingredients, especially eggs, butter, and cream cheese, are at room temperature. This promotes even mixing and results in a smoother batter and frosting.

Measuring Flour: Spoon the flour into your measuring cup and level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to denser cake layers.

Even Baking: To ensure even baking of all three layers, rotate the cake pans halfway through the baking process. This accounts for any potential hot spots in your oven.

Testing for Doneness: While the toothpick test is a common method, you can also gently press the center of the cake. If it springs back, it’s done.

Cooling is Crucial: Before frosting, always allow your cakes to cool completely. If frosted while still warm, the frosting can melt, making it challenging to achieve clean layers.

Storing Leftover Cake

After indulging in your first slice (or two) of this heavenly Moist Layered Pumpkin Cake, you might find yourself with leftovers. Here’s how to store them:

1. Room Temperature: If you plan to finish the cake within a day or two, simply cover it with a cake dome or an inverted bowl. This keeps the cake moist without making the frosting too soft.
2. Refrigeration: For longer storage, up to five days, refrigerate the cake. Before doing so, cover it tightly with plastic wrap to prevent it from absorbing other flavors in the refrigerator. Remember to let the cake come to room temperature for about an hour before serving again for the best flavor and texture.
3. Freezing: If you want to save the cake for an extended period, consider freezing it. Place individual slices on a baking sheet and freeze until solid. Once frozen, wrap each piece tightly in plastic wrap and then in aluminum foil. Label with the date, and the cake can be stored for up to three months. To enjoy, thaw in the refrigerator overnight and bring to room temperature before indulging.

Love this Moist Layered Pumpkin Cake recipe? Check out my other Pumpkin Treats & Desserts!

• Pumpkin Cinnamon Rolls
• Pumpkin Gingerbread Whoopie Pies
• Moist Pumpkin Chocolate Texas Sheet Cake
• Pumpkin Latte Jello Shot

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