Guys, I'm so excited about the recipe I'm sharing today. I've been making this cake for years and it's always a hit year after year. It makes the perfect Thanksgiving dessert because 1. it's pumpkin and so delicious and 2. it will feed a lot of people! And don't let the words "layer cake" freak you out. I promise this cake is so easy!
This is seriously the most delicious and moist pumpkin cake (with a healthy dose of pumpkin spice), topped with vanilla cream cheese frosting. I like to add salted pumpkin seeds around the bottom as a little crunchy and salty addition.
Don't really want a layer cake? Make this into cupcakes instead and just bake for less time. Top with the cream cheese frosting and sprinkle on some pumpkin seeds - viola! I've even made this into mini bundt cakes before! The options really are endless and whatever you choose, this is sure to be a huge hit on Thanksgiving day!
EASY PUMPKIN LAYER CAKE
- 1 3/4 cups sugar
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tb pumpkin pie spice
- 2 large eggs
- 1 cup buttermilk
- 1 cup pumpkin puree
- 1/2 cup vegetable or canola oil
- 1 tb vanilla extract
- 3/4 cup water
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- Pumpkin seeds (optional for topping)
- Preheat the oven to 350ºF. Grease and line the bottoms of two 8-inch cake pans and set aside.
- In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a separate, medium bowl, whisk together the eggs, buttermilk, pumpkin, oil, vanilla, and water. Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 26 minutes.
- Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
- Using an electric mixer fitted with a paddle attachment, beat together the butter and cream cheese until smooth.
- Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. This will make enough to frost your cake with a naked/crumb coat effect. If you'd like it to be fully, um, clothed, make another half batch of frosting.
- When the layers are cooled, level the tops and then stack them up with a layer of frosting in between. Frost all over with an offset spatula.
- Add some pumpkin seeds along the bottom if desired!
*Recipe from Molly Yeh