A healthy twist on a classic, this Pumpkin Layer Cake with Cream Cheese Frosting is perfect for fall. The warming aroma of cinnamon and pumpkin spice will fill your home with cozy feels as this two-layer cake bakes. And with the rich, sweet, and subtly tangy cream cheese frosting to complement the warming pumpkin flavor, you’ll be swooning after the first bite!
This pumpkin layer cake is actually quite easy to make and is naturally gluten-free. You would never guess it though with how moist and fluffy the texture is! So grab yourself a slice and pour a warm cup of coffee or tea for a cozy fall moment. Ugh, I simply love this time of year!
For more pumpkin cake deliciousness, check out this grain-free, single layer Pumpkin Cake with Cream Cheese Frosting. It has all the same fall flavors as this cake but with only one layer and made with only almond flour and coconut flour for both a gluten and grain-free cake bar option!
Ingredients in Pumpkin Layer Cake
Pumpkin Puree – Make sure to use 100% pumpkin puree and *not* pumpkin pie filling. This will greatly impact the overall texture and flavor of the cake! I like using the brand Libby’s for the consistency and texture.
Eggs – Add structure to this cake while baking to give it height and in turn, the fluffy texture.
Coconut Sugar – A natural sweetener with a flavor profile similar to traditional brown sugar.
Coconut Oil – To avoid any added coconut flavor, make sure to use refined coconut oil.
Gluten-Free Flour – The trick with gluten-free flour mixes is that they’re prepared with all the ingredients needed to closely replicate the texture of traditional wheat flour. I always use the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour blend and love the texture it gives to baked goods.
Almond Flour – For the best texture, be sure to use fine ground, blanched almond flour. Which isn’t to be confused with almond meal (not blanched and has a coarse texture because of it.)
Pumpkin Pie Spice – The key to any pumpkin-based sweet is pumpkin pie spice! This blend of cinnamon, ginger, nutmeg, and cloves gives the iconic “pumpkin flavor” we’ve all grown to love.
Cream Cheese – To make this cream cheese frosting dairy-free, sub for a plant-based alternative. Kitehill makes good dairy-free cream cheese, just note that the frosting consistency will be thinner.
Butter – I recommend using unsalted butter for this frosting. And once again, substitute with dairy-free butter if needed.
Powdered Sugar – Be sure to sift the powdered sugar before measuring it out. Sifted powdered sugar will whisk into the cream cheese frosting much more smoothly and ensures you’re measuring it correctly (versus packing too much in.)
How to Make a Two Layer Pumpkin Cake
- Preheat the oven to 350 degrees and line two, 8” cake pans with parchment paper and spray bottoms and sides with baking spray.
- In a large mixing bowl, combine pumpkin puree and eggs. Stir until well combined. Add coconut sugar, melted coconut oil, and vanilla extract. Stir again until smooth.
- In a small bowl, whisk together the gluten free flour, almond flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
- To the mixing bowl with the wet ingredients, fold in dry ingredients until just moistened.
- Split batter evenly between the two, parchment-lined 8” cake pans.
- Move to the oven and bake for 35 – 40 minutes (mine took 35 minutes) or until the cake top is browned, edges are pulling away from the sides of the pan, cake center bounces back, and a toothpick inserted in the middle comes out completely crumb-free. After 15 minutes, remove cakes from cake pans and let cool completely on a wire rack.
- While the cake is cooling, start on your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, ground cinnamon, and salt, beating together until combined and smooth.
How to Frost a Pumpkin Layer Cake
I promise frosting a layer cake is easier than you’d think. So long as you’re patient with the process and pay attention, you’ll be set.
Now that being said, there is one tip that will help tremendously if you have the time for it. Place the cooled cakes in the freezer for about an hour then remove to frost. This hardens the cakes up so that the little crumbs stay in place and the frosting goes on smooth and clear.
If you skip the freezer tip, at least make sure the cakes are completely cooled from baking before beginning (otherwise the frosting will begin to melt). Add about ¾ cup of frosting on top of the first cake, spreading with a spatula in an even layer. Add the second cake on top to layer it, making sure the cake is centered. Top the second cake with an extra ~¾ cup frosting and spread with a spatula until smooth.
Finish by frosting the sides of the cake with an angled spatula until all of the sides are covered and smooth. Then completely optional but highly recommended – decorate the cake with chopped walnuts or pecans and enjoy!
What’s the Difference Between Pumpkin Pie Filling and Pumpkin Puree?
If you’ve ever made the fateful mistake of confusing pumpkin pie filling for pumpkin puree, you understand why these two can’t be swapped for one another!
Pumpkin puree is simply cooked pumpkin that’s then pureed and put in the can, making it 100% pumpkin. Meanwhile, the pumpkin pie filling has spices and sweetener added to it because it is after all, “pie filling”.
If you try to substitute pumpkin pie filling for pumpkin puree, your cake will be too sweet and probably have a different texture to it as well. So stick with the 100% pumpkin puree!
Healthy Pumpkin Desserts
There are many reasons why I love the Fall season and pumpkin baked goods are part of it. From muffins to cupcakes, bars, and cakes, any sweet treat with the warming flavors of cinnamon and pumpkin spice will always have my heart!
Pumpkin Cupcakes with Maple Cream Cheese Frosting – Moist and fluffy pumpkin spice cupcakes with a luscious maple cream cheese frosting … these should be the official cupcake for Fall!
Pumpkin Coffee Cake – Moist and fluffy pumpkin coffee cake with a crisp crumble topping and sweet pumpkin vanilla bean glaze. This recipe is full of warm and cozy flavors making for a fun Fall twist on a classic!
Chocolate Pumpkin Bread – A match made in heaven, chocolate + pumpkin spice. This moist and fudgy chocolate pumpkin bread is topped with a rich chocolate ganache for the ultimate chocolate lover’s dream.
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Pumpkin Layer Cake with Cream Cheese Frosting 🙂
Ingredients
Pumpkin Cakes:
- 1, 15 oz can pumpkin puree
- 3 large eggs
- 1 cup coconut sugar packed
- ½ cup coconut oil melted & cooled
- 2 tsp vanilla extract
- 1 cup GF flour I used Bobs 1:1 GF flour
- 1 cup super fine blanched almond flour
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Cream Cheese Frosting:
- 8 oz full fat cream cheese softened (sub dairy free if needed)
- 4 oz unsalted butter softened (sub dairy free if needed)
- 3 cups powdered sugar sifted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350 degrees and line two, 8” cake pans with parchment paper and spray bottoms and sides with baking spray.
- In a large mixing bowl, combine pumpkin puree and eggs. Stir until well combined. Add coconut sugar, melted coconut oil, and vanilla extract. Stir again until smooth.
- In a small bowl, whisk together the gluten free flour, almond flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
- To the mixing bowl with the wet ingredients, fold in dry ingredients until just moistened.
- Split batter evenly between the two, parchment-lined 8” cake pans.
- Move to the oven and bake for 35 – 40 minutes (mine took 35 minutes) or until the cake top is browned, edges are pulling away from the sides of the pan, cake center bounces back, and a toothpick inserted in the middle comes out completely crumb-free. After 15 minutes, remove cakes from cake pans and let cool completely on a wire rack.
- While the cake is cooling, start on your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, ground cinnamon, and salt, beating together until combined and smooth.
- Once cakes have completely cooled (this is important to ensure your frosting doesn’t melt!), add ~¾ cup frosting on top of the first cake, spreading with a spatula in an even layer. Add the second cake on top, making sure the cake is centered. Top with an extra ~¾ cup frosting on top of the cake, again spreading with a spatula until smooth.
- Finish by frosting the sides of the cake with an angled spatula until all of the sides are covered and smooth. Optional – decorate the cake with chopped walnuts. Enjoy!
Notes
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