Pumpkin Layer Cake with Cream Cheese Frosting
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5.0
3 reviews
Excellent
Pumpkin Layer Cake with Cream Cheese Frosting
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A beautiful Pumpkin Layer Cake that is moist, made with whole grain flour, and sweetened with maple syrup and brown sugar for a flavorful seasonal classic cake recipe. Use a vanilla bean cream cheese frosting for a complete pumpkin cake experience.
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Ingredients
Dry Ingredients
- 2.5 cups whole wheat pastry flour
- 1 ½ tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1/2 cup light olive oil or avocado
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup milk of choice I used cashew
- 1/2 tablespoon apple cider vinegar or lemon juice
- ¼ cup water
Cream Cheese Frosting
- 12 ounces cream cheese softened (1.5 bricks)
- 1/4 cup unsalted butter softened
- 1 vanilla bean pod seeds scraped
- 1.5 cups powdered sugar
- 2 tablespoons milk of choice
Instructions
- Preheat oven to 350ºF and line bottom of two, 9" round cake pans with parchment paper, greasing edges with oil or butter; set aside.
- In medium bowl, combine dry ingredients – flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside.
- In large bowl whisk together maple syrup and oil. Add brown sugar and pumpkin, whisking until smooth. Add in eggs and vanilla, whisking again until fully combined.
- Pour half of the flour mixture into bowl of wet ingredients, stirring until almost incorporated. Add milk, vinegar and water, stir gently a couple of times, then stir in the rest of the flour mixture, being careful not to over-stir.
- Evenly distribute batter between two lined pans, about 2 1/4 cups each. Bake for 15 minutes, then turn pans and bake for another 10 minutes. Cake is done when inserted toothpick in center comes out clean. Allow cake to rest in pans for 15 minutes before cooling completely on wire rack.
- Meanwhile, make the frosting: In a large bowl using hand mixer or paddle attachment of stand mixer, beat together softened cream cheese with butter until smooth, add in vanilla bean seeds and powdered sugar, mixing on low speed working to medium-high speed – to thin out frosting slightly, add in 2 tablespoons of milk.
- Frost the cake: Spread a couple of tablespoons of frosting at base of cake plate or cake stand (this will help hold the cake in place). Place one cake upside down onto the frosting. Spread an even layer of frosting on top of layer, about 1/2″ thick. Top other cake onto frosting (you can place layer upside down or bottom side down and shave off any extra round height from top if you’d like) and frost rest of cake. If you don't have an off-set spatula for frosting cakes, they are great.
- Chill cake for at least 45 minutes before slicing into. Cake can be made 1 day in advance, store covered in refrigerator.
Notes
- FLOUR: For subs, half whole wheat and half all-purpose may be subbed. Bob's Red Mill 1:1 Gluten Free Baking Flour will also likely work for a gluten-free version.
- DAIRY-FREE: The cake recipe itself is dairy-free. For frosting, a dairy free butter and plant based cream cheese could likely be used. Or try this cashew frosting.
Nutrition Information
Show Details
Serving
1slice
Calories
682kcal
(34%)
Carbohydrates
83g
(28%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
105mg
(35%)
Sodium
537mg
(22%)
Potassium
349mg
(10%)
Fiber
5g
(20%)
Sugar
51g
(102%)
Vitamin A
5586IU
(112%)
Vitamin C
2mg
(2%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9" layer cake
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 682kcal | 34% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 537mg | 22% |
| Potassium | 349mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 5586IU | 112% |
| Vitamin C | 2mg | 2% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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