Cakes and Cupcakes
Pumpkin Layer Cake with Cream Cheese Frosting
This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with
- Serves 12
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
You will also love… my Keto Pumpkin Bread and Pumpkin Pie Cheesecake!
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I’m so glad I live in a world where there are Octobers. It would be terrible if we just skipped from September to November, wouldn’t it? Look at these maple branches. Don’t they give you a thrill – several thrills? – Anne of Green Gables
Hasn’t it been an absolutely gorgeous autumn? I also feel several thrills whenever I see auburn leaves piled thickly in the park, the light illuminating tree branches, and feel compelled to decorate the house with twisty twigs and leaves.
My son looks at everything he finds on our rambles like a treasure – a delicate bird’s nest, acorns, pinecones – all to be collected and cherished.
We may have waved goodbye to Summer but there’s so much to look forward to as the seasons turn: wooly socks, big sweaters, comfort food and, above all, shamelessly nesting at home while we wait for spring.
This autumn we have slipped into the habit of having afternoon tea and cake with our lovely neighbours almost every Sunday, catching up over a slice (or two) while the kids play hide-and-seek and distribute crumbs throughout the house.
Pumpkin Birthday Cake
Our most recent get-together was an autumnal extravaganza that marked a special occasion – my birthday.
I have been obsessed with pumpkins recently and searched high and low for a UK pumpkin cake recipe. After several flops, I have managed to create my dream Pumpkin Cake!
It was SO worth the extra effort – this is the best pumpkin cake, perfect as a birthday or Thanksgiving celebration cake!
HAVE YOU MADE MY PUMPKIN LAYER CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
Recipe
Pumpkin Cake with Cream Cheese Frosting
This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.
- Serves 12
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Ingredients
For the cake
- 1 stick (115g) unsalted butter (, softened)
- 1 cup (200g) light soft brown sugar
- 4 tbsp dark brown soft sugar
- 2 large eggs
- 1 cup (220g) pumpkin purée (Libby's Solid Pack Pumpkin)
- 1 ⅔ cups (200g) flour (, plain / all purpose)
- 3 tbsp ground hazelnuts
- 1 tsp baking soda ((= bicarbonate of soda))
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp cloves
- ⅛ tsp freshly grated nutmeg
- ⅓ cup + 2 tbsp (120g) full fat Greek yogurt
- 2 tbsp lemon juice
Frosting
- 1 cup (240g) full fat cream cheese (room temperature)
- 1 ⅔ cups (200g) powdered sugar ((= icing sugar))
- 4 tbsp cold heavy cream
- 1 tsp cinnamon or pumpkin pie spice mix
- 1 tsp vanilla bean paste
To decorate
- handful chopped pecans or hazelnuts
Method
Make the cake
- 1
Preheat the oven to 350°F (180°C). Grease and line three 8” cake tins.
- 2
Cream the butter and sugars until pale and fluffy. Stop the mixer and scrape the bottom and sides of the bowl to make sure it is all mixed in.
- 3
Add the eggs, one at a time, and mix until well incorporated.
- 4
Add the pumpkin purée and mix it in – the batter will look a little curdled but fear not.
- 5
Sift the flour with the soda bicarb, baking powder, spices, salt and ground nuts in a separate bowl.
- 6
Mix the yogurt and lemon juice in a measuring cup.
- 7
Add the flour to the batter alternately with the yogurt in three stages starting and ending with the flour. Make sure you stop and scrape the bowl a couple of times so the batter is well mixed.
- 8
Divide the batter evenly between the prepared tins and bake for 25-30 minutes. Carefully tip out of the tins and cool completely before frosting.
Make the frosting and assemble
- 9
Beat all the frosting ingredients together until the frosting is smooth and holds peaks.
- 10
Pipe a layer of frosting over the bottom cake layer and top with second layer. Repeat and top with the third.
- 11
Pipe a generous amount of frosting on top and scatter with a handful of nuts.
Nutrition
- Calories401 kcal
- Carbohydrates53 g
- Protein5 g
- Fat20 g
- Saturated Fat7 g
- Cholesterol56 mg
- Sodium376 mg
- Potassium139 mg
- Fiber1 g
- Sugar38 g
- Vitamin A3578 IU
- Vitamin C1 mg
- Calcium66 mg
- Iron2 mg
