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Gluten-Free Pumpkin Cake

Gluten-Free Pumpkin Cake with tender, moist layers made with a xanthan-gum flour blend, baked until golden and cooled completely before frosting. Finished with a fluffy cream cheese frosting swirled between layers and spread over the top and sides.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For GF cake
  • 2.5 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1.5 cup brown sugar
  • 4 eggs
  • 15 oz pumpkin
  • 0.5 cup sour cream
  • 1 tsp vanilla
For cream cheese frosting
  • 16 oz cream cheese
  • 0.5 cup butter
  • 4 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla

Equipment

  • 2 sheet pan

Method
 

Bake the gluten-free pumpkin cake
  1. Preheat the oven to 350F and grease two 9-inch round pans so the cakes release easily after baking.
  2. Beat butter and brown sugar until smooth, then add eggs one at a time, mixing just until combined.
  3. Add pumpkin, sour cream, and vanilla, then mix until the batter looks evenly orange and glossy.
  4. Fold in gluten-free all-purpose flour blend and baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, mixing only until no dry streaks remain.
  5. Divide the batter between the pans and bake at 350F for 35-40 minutes, until the tops spring back and a toothpick comes out mostly clean.
  6. Cool the cakes completely in the pans, then run a knife along the edges and remove the layers without tearing.
Make and apply cream cheese frosting
  1. Beat cream cheese and butter until very fluffy and smooth, scraping the bowl as needed for an even texture.
  2. Beat in powdered sugar, cinnamon, and vanilla until the frosting becomes thick, spreadable, and holds soft peaks for swirling.
  3. Frost generously between the layers, using a flat spatula to press frosting to the edges so each slice stays moist.
  4. Frost the top and sides of the cake fully, then swirl the surface so the frosting looks rich and dense.

Notes

Pro tip: for tall, even layers, weigh the batter or divide it by eye so both pans bake at the same rate. Store covered in the refrigerator up to 4 days; freeze unfrosted layers wrapped tightly up to 2 months—thaw overnight in the fridge, then frost. For a dairy-light option, use dairy-free cream cheese and dairy-free butter sticks in the frosting, keeping the cake batter as written.