Pumpkin Layer Cake with Cream Cheese Frosting

By Lucy Parissi

5 from 1 vote

, Updated Jan 18, 2021

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This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.

You will also love… my Keto Pumpkin Bread!

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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 #supergoldenbakes and make my day!

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5 from 1 vote

Pumpkin Cake with Cream Cheese Frosting

By Lucy Parissi | Supergolden Bakes

This Pumpkin Cake with Cream Cheese Frosting is perfect for Fall celebrations! Three layers of fluffy pumpkin sponge, sandwiched with velvety cream cheese frosting.

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

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Ingredients

For the cake

• ▢ 115 g (1 stick) unsalted butter , softened
• ▢ 200 g (2 cups) light soft brown sugar
• ▢ 4 tbsp dark brown soft sugar
• ▢ 2 large eggs
• ▢ 220 g (1 cup) pumpkin purée Libby's Solid Pack Pumpkin
• ▢ 200 g (1 ¼ cups) flour , plain / all purpose
• ▢ 3 tbsp ground hazelnuts
• ▢ 1 tsp bicarbonate of soda
• ▢ ¼ tsp baking powder
• ▢ ½ tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ ⅛ tsp cloves
• ▢ ⅛ tsp freshly grated nutmeg
• ▢ 120g g (⅓ cup + 2 tbsp) full fat Greek yogurt
• ▢ 2 tbsp lemon juice

Frosting

• ▢ 240 g (2 cups) full fat cream cheese room temperature
• ▢ 200 g (1 cup) 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

Instructions 

Make the cake

• Preheat the oven to 180C (350F). Grease and line three 8” cake tins.
• 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.
• Add the eggs, one at a time, and mix until well incorporated.
• Add the pumpkin purée and mix it in – the batter will look a little curdled but fear not.
• Sift the flour with the soda bicarb, baking powder, spices, salt and ground nuts in a separate bowl.
• Mix the yogurt and lemon juice in a measuring cup.
• 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.
• 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

• Beat all the frosting ingredients together until the frosting is smooth and holds peaks.
• Pipe a layer of frosting over the bottom cake layer and top with second layer. Repeat and top with the third.
• Pipe a generous amount of frosting on top and scatter with a handful of nuts.

Nutrition

Calories: 401kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 376mg | Potassium: 139mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3578IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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