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Pumpkin Layer Cake

Pumpkin layer cake with four tall spiced cake layers and cream cheese frosting between each, finished with a cinnamon dusting and caramel drizzle. The batter bakes up tender and springy, while the frosting turns very fluffy for a smooth, swirled outside.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 2.5 cup flour
  • 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
  • 1 can (15 oz) pumpkin
  • 0.5 cup sour cream
  • 1 tsp vanilla
For cream cheese frosting
  • 24 oz cream cheese
  • 0.75 cup unsalted butter
  • 6 cup powdered sugar
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1 Caramel for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin layers
  1. Preheat oven to 350F, grease four 8-inch round pans, and set them aside (or line up to bake in two batches). Visually check the pans are coated so the cakes release cleanly.
  2. In a stand mixer, beat butter and brown sugar until smooth, then add eggs one at a time and mix until combined.
  3. Add pumpkin, sour cream, and vanilla, then mix until the batter looks evenly orange and glossy.
  4. Incorporate the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) into the wet batter until no dry streaks remain.
  5. Divide batter equally among the pans and smooth the tops with an even layer.
  6. Bake at 350F for 30-35 minutes, until the centers spring back and a toothpick comes out with just a few moist crumbs.
  7. Cool the layers completely in their pans before frosting, so the frosting stays thick and doesn’t melt.
Make frosting and assemble
  1. Beat the cream cheese and softened unsalted butter until very fluffy and smooth, scraping the sides as needed.
  2. Add powdered sugar, cinnamon, and vanilla, then beat until the frosting is thick, airy, and spreadable.
  3. Generously frost between all layers, using a flat layer of frosting so the cake stacks evenly.
  4. Frost the outside of the cake with a smooth coating, leaving swirls if desired for texture.
  5. Drizzle caramel over the top in a light, even pattern so it pools slightly on the frosting.

Notes

Pro tip: make sure the cake layers are fully cool before frosting—warm layers can cause the cream cheese frosting to soften and slide. Store covered in the refrigerator up to 4 days; freeze unfrosted layers up to 2 months (wrap tightly). For a lighter option, replace half the butter in the frosting with an equal amount of reduced-fat cream cheese while keeping the powdered sugar amount the same for structure.