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Pumpkin Layer Cake: The Best Brown Sugar Cinnamon Cream Cheese Delight

Pumpkin Layer Cake with Brown Sugar and Cinnamon Cream Cheese Frosting
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A rich and spiced pumpkin layer cake topped with a smooth brown sugar and cinnamon cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups canned pumpkin puree
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter equally into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, mixing until fluffy.
  8. Once cooled, frost the top of one cake layer, then place the second layer on top and frost the top and sides. Serve and enjoy!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Feel free to adjust spices according to your taste.

Nutrition

Keywords: Pumpkin Layer Cake, Brown Sugar, Cinnamon, Cream Cheese Frosting

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