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Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 30 mins
I use canned pumpkin puree all the time—in pancakes, smoothies, muffins, cream pie... and in this delicious layered cake! You can make your own pumpkin puree if you're feeling ambitious, but canned keeps things easy peasy. I love a sheet cake, but this two-layer stunner is perfect for a special occasion.
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Ingredients
For the cake:
Cooking spray
- 3 cups
all-purpose flour, plus more for dusting
- 2 tsp.
baking soda
- 1 1/2 tsp.
pumpkin pie spice
- 1/2 tsp.
kosher salt
- 1 1/2 cups
granulated sugar
- 1/2 cup
packed light brown sugar
- 1 cup
vegetable oil
- 3
large eggs, at room temperature
- 1 Tbsp.
vanilla extract
- 1
(15-oz.) can pure pumpkin puree
For the frosting:
- 2
(8-oz.) packages cream cheese, softened
- 10 Tbsp.
salted butter, softened
- 1 Tbsp.
vanilla extract
- 6 cups
powdered sugar
Directions
- Step 1Make the cake: Preheat the oven to 350ºF. Coat two 9-inch round cake pans with cooking spray and dust with flour. In a medium bowl, whisk together the flour, baking soda, pie spice, and salt; set aside.
- Step 2In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil and beat with a mixer on medium speed until combined, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the flour mixture in 3 batches, alternating with the pumpkin puree in 2 batches, mixing between each addition until the batter is smooth.
- Step 3Divide the batter between the cake pans. Tap the pans on the counter 8 to 10 times to remove any air bubbles.
- Step 4Bake the cakes until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool in the pans for 15 minutes, then remove the cakes to a rack and let cool completely.
- Step 5Meanwhile make the frosting: In a large bowl, beat the cream cheese, butter, and vanilla with a mixer on medium speed until smooth and fluffy, about 2 minutes. Beat in the powdered sugar, 1 cup at a time, until smooth, about 3 minutes.
- Step 6If the tops of the cakes are domed, trim them with a long serrated knife to make them level. Place 1 cake layer on a cake stand or platter. Spread with about 2 cups of the frosting. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
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