Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting

This easy Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting is all made in one bowl! A tender, moist, perfectly spiced pumpkin cake layered with cinnamon cream cheese frosting! 

Calling all my Pumpkin Spice Loving Peeps! ?

I’ve made you a cake to celebrate the beginning of Fall. Yes, a whole cake! As if anything less would do. 

That’s not true; my Pumpkin Spice Cupcakes would totally do the season justice! 

Somehow layers just make it feel extra special! I also think I’ve outdone myself with this cake. It is so moist and ridiculously easy to make. 

Substitutions in your Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting: 

• Canola Oil: feel free to use a flavorless oil of your choice. You can use coconut but it will impart a flavor on the cake. 
• 3 Layers: You can absolutely divide this batter between three layers and make a fabulous three layer cake instead! 
• Spices: I added a little flare to the BEST Cream Cheese Buttercream recipe by adding ground cinnamon, but you could use plain or go crazy with pumpkin pie spice or even a dash of maple extract.

Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting

Chef Lindsey

This easy Pumpkin Spice Layer Cake with Cinnamon Cream Cheese Frosting is all made in one bowl! A tender, moist, perfectly spiced pumpkin cake layered with cinnamon cream cheese frosting!

PRINT Pin Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Course Dessert

Cuisine American

Servings 32 people

Calories 183 kcal

Ingredients

 

1x2x3x

MetricUS Customary

• ▢ 250 g Canola Oil
• ▢ 3 Eggs
• ▢ 240 g Sugar
• ▢ 300 g Light brown sugar
• ▢ 200 g Pumpkin puree
• ▢ 7 g Baking powder
• ▢ 3 g Baking soda
• ▢ 4 g Salt
• ▢ 4 teaspoons Pumpkin Spice Mix
• ▢ 4 teaspoons Cinnamon
• ▢ 350 g All-purpose flour
• ▢ 1 Recipe Cream Cheese Frosting ({I omitted the lemon juice})
• ▢ ¾ teaspoons Cinnamon

Metric - US Customary

Instructions

 

• Preheat oven to 350°F and line 2, 9” round pans with parchment
• In a bowl whisk together baking powder, baking soda, salt , pumpkin spice, cinnamon, and flour; set aside.
• In a large bowl whisk the eggs followed by the oil until emulsified. Whisk in the sugar and light brown sugar followed by the pumpkin puree.
• Fold in the dry ingredients until very few lumps remain.
• Divide between prepared pans and bake in preheated oven, 18-20 minutes or until golden brown and the center springs back when pressed lightly.

Video Instructions

Notes

Yield: 2, 9” Rounds

Keyword cake, pumpkin recipe, pumpkin spice dessert

Tried this recipe?Mention @cheflindseyfarr