Why You’ll Love This Recipe

This Pumpkin Layer Cake with Cream Cheese Frosting is the perfect dessert for the fall season or any occasion that calls for a little indulgence. With a soft, moist, and flavorful pumpkin cake base, combined with a creamy, tangy frosting, this cake is a crowd-pleaser. The combination of whole wheat flour and maple syrup gives it a wholesome feel, while the rich cream cheese frosting takes it to the next level. It’s a delightful treat that balances sweet and spicy flavors beautifully. Pumpkin Layer Cake with Cream Cheese Frosting

Ingredients

Dry Ingredients:

2 ½ cups whole wheat pastry flour
1 ½ tbsp pumpkin pie spice
1 ½ tsp baking soda
1 ½ tsp baking powder
¼ tsp fine sea salt

Wet Ingredients:

½ cup maple syrup
½ cup olive oil (or avocado oil)
½ cup brown sugar
1 cup canned pumpkin
2 large eggs
1 tbsp vanilla extract
¾ cup milk of choice (cashew milk recommended)
½ tbsp apple cider vinegar (or lemon juice)
¼ cup water

Cream Cheese Frosting:

12 oz cream cheese, softened (1.5 blocks)
4 tbsp unsalted butter, softened
1 vanilla bean pod, seeds scraped
1 ½ cups powdered sugar
2 tbsp milk of choice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
Combine Dry Ingredients: In a medium bowl, mix together whole wheat pastry flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together the maple syrup, olive oil, brown sugar, and pumpkin until smooth. Add the eggs and vanilla extract, mixing well to combine.
Incorporate Dry & Wet: Gradually add half of the dry mixture to the wet ingredients, stirring gently. Add the milk, apple cider vinegar, and water, then gently stir in the remaining dry ingredients.
Bake: Divide the batter evenly between the two pans (about 2 ¼ cups per pan). Bake for 15 minutes, then rotate the pans and bake for an additional 10 minutes, or until a toothpick inserted comes out clean. Let the cakes rest for 15 minutes in the pans, then cool completely on a wire rack.
Prepare Frosting: Beat the softened cream cheese and butter together until smooth. Add the scraped vanilla bean seeds and powdered sugar, mixing on low speed and then increasing to medium-high. Add milk as needed to adjust the consistency of the frosting.
Assemble the Cake: Place the first cake layer upside down on a cake plate, then spread an even layer of frosting on top. Place the second cake layer on top, bottom side down. Frost the entire cake.
Chill and Serve: Let the cake chill in the refrigerator for at least 45 minutes before slicing. It can also be made a day ahead and stored in the fridge.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Chill Time: 45 minutes (optional but recommended)

Variations

Dairy-Free: For a dairy-free version, use dairy-free cream cheese and butter alternatives.
Gluten-Free: Swap the whole wheat pastry flour for a gluten-free flour blend.
Add-ins: Add chopped pecans or walnuts for extra crunch in the cake layers.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
To serve, allow the cake to come to room temperature, or enjoy it chilled.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Just store it in the refrigerator and frost it the day before serving.

2. Can I use a different type of oil for this cake?

Yes, you can use avocado oil, coconut oil, or any neutral oil in place of olive oil.

3. How can I make this cake gluten-free?

You can use a gluten-free flour blend as a substitute for the whole wheat pastry flour.

4. Can I freeze the cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.

5. Can I use a different type of milk?

Yes, you can use almond milk, oat milk, or any other milk of your choice.

6. Can I make this cake without eggs?

You can try an egg substitute like flax eggs or a commercial egg replacer.

7. Can I make this cake without cream cheese frosting?

Yes, you can substitute the cream cheese frosting with a buttercream or whipped cream frosting.

8. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean.

9. Can I add frosting between the layers?

Yes, you can add frosting between the cake layers for extra flavor and decoration.

10. How can I make the frosting thicker?

If your frosting is too runny, add more powdered sugar to thicken it up to your desired consistency.

Conclusion

This Pumpkin Layer Cake with Cream Cheese Frosting is a delightful fall dessert that combines the warm flavors of pumpkin and spice with a rich and creamy frosting. It’s perfect for holidays, special occasions, or any time you want to indulge in a comforting treat. The combination of whole wheat flour, maple syrup, and pumpkin makes it a deliciously moist cake, while the creamy frosting adds the perfect balance of sweetness and tang. Enjoy every bite!