Triple Layer Pumpkin Cake is a delightful dessert that perfectly captures the essence of fall. This moist and flavorful cake features three layers of spiced pumpkin goodness, complemented by a rich cream cheese frosting. Ideal for holiday gatherings or special occasions, this cake will impress your guests and satisfy your cravings for seasonal flavors. With its beautiful presentation and delicious taste, Triple Layer Pumpkin Cake is sure to become a favorite in your recipe collection.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy removal after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 5: Pour into Pans
Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
Step 6: Bake the Cakes
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 7: Prepare the Cream Cheese Frosting
In a large bowl, beat together the softened butter and cream cheese until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake with the remaining cream cheese frosting.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before measuring.
How should I store the Triple Layer Pumpkin Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to sit at room temperature for about 30 minutes before serving for the best flavor.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap each layer tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.
What can I serve with Triple Layer Pumpkin Cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a spiced chai latte for a cozy dessert experience.