Homemade Pumpkin Spice Layer Cake

Here is my favorite pumpkin spice layer cake recipe, with soft, moist cake layers full of warm fall spices, and a rich cream cheese frosting that’s perfectly sweet and tangy.

This pumpkin spice cake is what I make every October when the weather starts getting cooler. My kids always ask for extra frosting between the layers, and honestly, I don’t blame them one bit!

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What Kind of Pumpkin Should I Use?

For this cake, you’ll want to stick with canned pumpkin puree rather than trying to make your own from scratch. The canned stuff gives you consistent results every time and saves you tons of prep work. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree from the baking aisle will do the trick. If you do want to use fresh pumpkin, sugar pumpkins or pie pumpkins work best, but you’ll need to roast and puree them yourself, which adds quite a bit of time to your baking day.

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Options for Substitutions

This pumpkin spice cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Canned pumpkin: You can use fresh pumpkin puree if you have it, but make sure it’s well-drained since fresh tends to be more watery than canned. Sweet potato puree also works great as a substitute.
• Vegetable oil: Melted butter, canola oil, or even applesauce can replace the vegetable oil. If using applesauce, use ¾ cup instead of the full cup for the best texture.
• Pumpkin spice: Don’t have pumpkin spice blend? Mix 1 tablespoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves for the cake. For the frosting, use a pinch each of cinnamon and nutmeg.
• Light brown sugar: Dark brown sugar works fine and will give you a deeper molasses flavor. You can also use white sugar plus 2 tablespoons molasses if that’s what you have.
• Walnuts: Pecans are a classic swap, or you can use chopped almonds. Not a nut fan? Leave them out completely or add mini chocolate chips instead.
• Heavy cream in frosting: Whole milk works in a pinch, though your frosting might be slightly less rich. Start with 2-3 tablespoons and add more as needed.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin spice layer cake is overmixing the batter once you add the flour, which can lead to a tough, dense cake instead of the tender crumb you’re after – mix just until the ingredients are combined and no streaks of flour remain.

Another common error is not properly measuring your pumpkin puree, so make sure you’re using actual pumpkin puree (not pumpkin pie filling) and drain any excess liquid if your can seems watery.

For perfectly even layers, invest in a kitchen scale to weigh your batter and divide it equally between pans, and always test for doneness with a toothpick in the center rather than relying solely on timing since oven temperatures can vary.

When making the frosting, ensure your butter is truly softened (not melted) and add the powdered sugar gradually to avoid a lumpy mess – if your frosting seems too thin, chill it for 15-20 minutes before spreading.

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What to Serve With Pumpkin Spice Layer Cake?

This cake is pretty much perfect on its own, but a scoop of vanilla ice cream or some freshly whipped cream makes it even better. I love serving it with a hot cup of coffee or spiced chai tea – the warm spices in the drink really complement the pumpkin flavors in the cake. If you’re hosting a fall dinner party, this cake pairs beautifully with other autumn desserts like apple crisp or pecan pie for a dessert spread that screams cozy season. For an extra special touch, try drizzling some caramel sauce over each slice or sprinkling a few extra chopped walnuts on top.

Storage Instructions

Keep Fresh: This pumpkin spice layer cake stays moist and delicious when covered with a cake dome or wrapped loosely in plastic wrap at room temperature for up to 3 days. If your kitchen is really warm, you can store it in the fridge for up to a week, but let it come to room temperature before serving for the best flavor.

Make Ahead: You can bake the cake layers up to 2 days ahead and wrap them tightly in plastic wrap once they’re completely cool. The frosting can also be made a day in advance and stored in the fridge – just let it come to room temperature and give it a quick whip before assembling your cake.

Freeze: The unfrosted cake layers freeze really well for up to 3 months when wrapped tightly in plastic wrap and then foil. I don’t recommend freezing the assembled cake since the frosting can get a bit weird, but you can definitely prep those layers ahead of time for busy weeks.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6700-7300
• Protein: 55-65 g
• Fat: 400-450 g
• Carbohydrates: 720-790 g

Ingredients

For the cake layers:

• 1 can (15 oz) pumpkin puree
• 1 1/2 cups packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 1 1/2 tbsp pumpkin pie spice
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup walnuts, chopped

For the pumpkin spice icing:

• 1 1/2 cups unsalted butter, room temperature
• 4 cups powdered sugar
• 1/3 cup heavy cream
• 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt

Step 1: Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (180°C).

Line the bottoms of three 8-inch round cake pans with parchment paper to prevent sticking.

Lightly butter and flour the sides of each pan to ensure the cakes release easily after baking.

Step 2: Mix the Pumpkin Cake Batter

• 1 can (15 oz) pumpkin puree
• 1 1/2 cups packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 1 1/2 tbsp pumpkin pie spice
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup walnuts, chopped

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, packed light brown sugar, vegetable oil, and eggs.

Beat at medium speed until the mixture is smooth and well blended, about 1 minute.

Separately, in a medium bowl, whisk together the all-purpose flour, 1 1/2 tablespoons pumpkin pie spice, baking powder, baking soda, and 1 teaspoon kosher salt.

With the mixer on low speed, slowly add the dry ingredients to the wet mixture.

Beat just until combined, then gently fold in the chopped walnuts.

Step 3: Bake and Cool the Cake Layers

• cake batter from Step 2

Divide the prepared batter evenly among the three prepared cake pans.

Smooth out the tops with a spatula.

Bake in the preheated oven for 28 to 30 minutes, or until a wooden pick inserted in the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely before frosting.

I always let cakes cool fully so the frosting doesn’t melt and slide off—patience pays off here!

Step 4: Prepare the Pumpkin Spice Frosting

• 1 1/2 cups unsalted butter, room temperature
• 4 cups powdered sugar
• 1/3 cup heavy cream
• 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt

While the cakes cool, make the frosting.

In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter at medium speed until it’s smooth and creamy, about 2 minutes.

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl when needed.

Beat in the heavy cream.

Add the remaining pumpkin pie spice and salt, and continue to beat until the frosting is fluffy and smooth.

For an extra touch, I like to add a pinch of extra pumpkin spice if you want it really aromatic.

Step 5: Assemble and Frost the Cake

• cake layers from Step 3
• Pumpkin Spice Frosting from Step 4

Place one cooled cake layer on your serving plate.

Spread about 1 cup of the prepared Pumpkin Spice Frosting evenly over the first layer.

Place the second cake layer on top and repeat with another cup of frosting.

Place the third cake layer on and cover the top and sides with a light layer of frosting.

Refrigerate the cake for about 30 minutes to set the frosting, making it easier to decorate.

Chilling keeps things tidy when you pipe decorative frosting on later.

Step 6: Pipe and Decorate the Cake

• remaining Pumpkin Spice Frosting from Step 4

Once the cake is chilled, divide the remaining frosting into two portions.

Place half in a pastry bag fitted with a 4B star tip, and the other half in a bag with a Wilton 2A round tip.

Pipe the frosting decoratively on the top of the cake as you like.

Serve the cake immediately or cover and refrigerate for up to 3 days.

Homemade Pumpkin Spice Layer Cake

Delicious Homemade Pumpkin Spice Layer Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 7000 kcal

Ingredients

  

For the cake layers:

• 1 can (15 oz) pumpkin puree
• 1 1/2 cups packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 1 1/2 tbsp pumpkin pie spice
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup walnuts, chopped

For the pumpkin spice icing:

• 1 1/2 cups unsalted butter, room temperature
• 4 cups powdered sugar
• 1/3 cup heavy cream
• 1/2 tsp pumpkin pie spice
• 1/4 tsp kosher salt

Instructions

 

• Preheat your oven to 350°F (180°C). Line the bottoms of three 8-inch round cake pans with parchment paper to prevent sticking. Lightly butter and flour the sides of each pan to ensure the cakes release easily after baking.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, packed light brown sugar, vegetable oil, and eggs. Beat at medium speed until the mixture is smooth and well blended, about 1 minute. Separately, in a medium bowl, whisk together the all-purpose flour, 1 1/2 tablespoons pumpkin pie spice, baking powder, baking soda, and 1 teaspoon kosher salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Beat just until combined, then gently fold in the chopped walnuts.
• Divide the prepared batter evenly among the three prepared cake pans. Smooth out the tops with a spatula. Bake in the preheated oven for 28 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely before frosting. I always let cakes cool fully so the frosting doesn't melt and slide off—patience pays off here!
• While the cakes cool, make the frosting. In the bowl of a stand mixer with the paddle attachment, beat the room temperature butter at medium speed until it's smooth and creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl when needed. Beat in the heavy cream. Add the remaining pumpkin pie spice and salt, and continue to beat until the frosting is fluffy and smooth. For an extra touch, I like to add a pinch of extra pumpkin spice if you want it really aromatic.
• Place one cooled cake layer on your serving plate. Spread about 1 cup of the prepared Pumpkin Spice Frosting evenly over the first layer. Place the second cake layer on top and repeat with another cup of frosting. Place the third cake layer on and cover the top and sides with a light layer of frosting. Refrigerate the cake for about 30 minutes to set the frosting, making it easier to decorate. Chilling keeps things tidy when you pipe decorative frosting on later.
• Once the cake is chilled, divide the remaining frosting into two portions. Place half in a pastry bag fitted with a 4B star tip, and the other half in a bag with a Wilton 2A round tip. Pipe the frosting decoratively on the top of the cake as you like. Serve the cake immediately or cover and refrigerate for up to 3 days.