Indulge in the Perfect Autumn Treat: Layered Pumpkin Dream Cake with Cinnamon Buttercream Frosting
Experience the magic of fall with our signature Pumpkin Dream Cake – a stunning three-layer pumpkin cake generously frosted with a rich Cinnamon Buttercream. This gorgeous creation is an absolute showstopper, perfect for any holiday table and guaranteed to impress your guests.
As the leaves turn golden and a crisp chill fills the air, there’s one flavor that truly captures the essence of autumn: pumpkin. While pumpkin desserts are a staple for fall holidays like Thanksgiving and Christmas, there’s no need to wait for a special occasion to enjoy the warm, comforting spices of a perfectly baked pumpkin treat. Whether you’re hosting a grand holiday feast or simply craving a delightful homemade dessert, this Pumpkin Dream Cake is your answer.
You might already be familiar with our Chocolate Chip Pumpkin Cake, which is always a huge hit, proving that pumpkin and chocolate are a match made in heaven. But today, we’re taking pumpkin indulgence to a whole new level with a cake that’s not only incredibly moist and tender but also visually stunning: a three-layer pumpkin spice cake crowned with an irresistible cinnamon buttercream frosting. This frosting isn’t just an addition; it’s the perfect creamy, spiced companion that elevates the entire cake.
Why This Pumpkin Dream Cake Will Be Your New Favorite
Just one look at this towering cake, and you’ll understand why it’s called a “dream.” This particular recipe marks a special milestone for us, being one of the first multi-layer cakes shared on this blog! We’ve poured our hearts into perfecting it, and the results speak for themselves. The only other layer cake that holds a similar place in my heart is my absolute go-to for birthdays, the classic Chocolate Cream Cake.
In our family, pumpkin isn’t just reserved for Thanksgiving. We happily serve pumpkin pie at Christmas, too! And with its elegant appearance, this Pumpkin Dream Cake is a fantastic alternative or addition to any holiday celebration. Imagine it as the centerpiece of your Christmas dessert spread, glistening with homemade buttercream – it’s guaranteed to be a conversation starter.
The Secret to a Perfectly Moist Pumpkin Cake
This pumpkin cake recipe consistently delivers an exceptionally moist and tender crumb, making it the perfect dessert for any fall gathering. What’s more, it comes together surprisingly quickly! Your electric mixer does most of the heavy lifting, effortlessly blending the ingredients into a smooth batter. Don’t be alarmed if the batter appears a little thicker than a typical box cake mix; this is exactly what gives it that rich, dense texture we love.
One of our favorite time-saving hacks for this recipe involves the freezer. As soon as the cake layers come out of the oven, they go straight into the freezer for a short period. This rapid cooling technique not only stops the cooking process, preventing overbaking, but also significantly speeds up the cooling time. This means you won’t have to wait hours to frost your beautiful creation. An added bonus? Freezing the cake layers makes them incredibly easy to remove from the pans without sticking or breaking, ensuring perfectly intact layers every time.
Perfectly Spiced Cinnamon Buttercream
What truly sets this Pumpkin Dream Cake apart is its exquisite Cinnamon Buttercream Frosting. Light, airy, and bursting with warm cinnamon flavor, it’s the ideal complement to the rich pumpkin cake. The balance of sweetness and spice is impeccable, ensuring each bite is a harmonious blend of fall flavors. Making the buttercream is just as straightforward as the cake, requiring only a few simple ingredients and your trusty electric mixer. You’ll find yourself wanting to put this frosting on everything!
Ingredient Deep Dive: What Makes This Cake So Good?
The beauty of this recipe lies in its straightforward ingredients, many of which you likely already have in your pantry. A full 15-ounce can of pumpkin puree is used, so there’s no leftover pumpkin to worry about figuring out what to do with! This ensures maximum pumpkin flavor throughout the cake.
- All-purpose flour, baking soda, and salt: The foundation for a tender cake. Baking soda reacts with the pumpkin (which is slightly acidic) to create a light rise.
- Softened butter and granulated sugar: Creamed together, they create a light and fluffy base, incorporating air for a tender crumb.
- Large eggs: Provide structure and richness. Adding them one at a time ensures proper emulsification.
- Vanilla extract: Enhances all the other flavors.
- Pumpkin puree: The star ingredient, delivering moisture, flavor, and that characteristic autumnal hue. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Canola oil: Adds extra moisture and keeps the cake tender for days.
- Milk: Thins the batter to the right consistency and contributes to moisture.
For the Cinnamon Buttercream:
- Softened butter: The base of any good buttercream, ensuring a smooth, spreadable consistency.
- Vanilla extract: Adds depth of flavor.
- Cinnamon: The star spice that perfectly complements the pumpkin.
- Powdered sugar (confectioners’ sugar): Gives the frosting its classic sweetness and smooth texture.
- Milk: Used to adjust the consistency to your liking, from a thick frosting to something slightly thinner for easier spreading.
Tips for Baking and Assembling Your Dream Cake
- Prep Your Pans: Always generously butter and flour your cake pans (or line with parchment paper) to prevent sticking. This is crucial for multi-layer cakes.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for optimal creaming and smooth batter consistency.
- Don’t Overmix: Mix wet and dry ingredients just until combined. Overmixing can lead to a tough cake.
- The Freezer Trick is Key: Don’t skip placing the warm cakes in the freezer. It’s a game-changer for cooling and easy removal.
- Adjust Frosting Consistency: When making the buttercream, add milk gradually until you reach your desired spreadable consistency. It should be firm enough to hold its shape but soft enough to spread easily.
- Level Your Cakes: For a professional-looking layer cake, use a serrated knife or a cake leveler to trim the tops of your cooled cake layers flat.
- Crumb Coat: Apply a thin layer of frosting (a crumb coat) to the entire cake first to seal in any loose crumbs. Chill for 15-20 minutes, then apply your final, thicker layer of frosting. This ensures a clean, smooth finish.
Serving and Storage Suggestions
This Pumpkin Dream Cake is phenomenal served at room temperature. For an extra touch, you can garnish it with a sprinkle of cinnamon, a dusting of powdered sugar, or even some candied pecans. It pairs wonderfully with a warm cup of coffee or a glass of milk.
Store any leftover cake covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. For longer storage, individual slices can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Variations to Try
- Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans into the cake batter for added texture and flavor.
- Spicier Kick: Add a pinch of nutmeg, cloves, or allspice to the cake batter and/or frosting for a more complex spice profile.
- Cream Cheese Twist: While the cinnamon buttercream is divine, a cream cheese frosting would also be a fantastic pairing with pumpkin. If you prefer, substitute the buttercream with your favorite cream cheese frosting recipe.
- Mini Cakes: Bake this recipe in smaller pans to create adorable mini pumpkin layer cakes, perfect for individual servings.
This pumpkin spice cake is truly going to be a huge hit with your guests. It is, quite simply, one of the best pumpkin cake recipes you will ever make. It’s rich, moist, beautifully spiced, and surprisingly simple to master. Get ready to receive endless compliments!
You are going to want to make up an excuse to make this cake today! It really is an exceptional pumpkin cake recipe, and you absolutely do not want to miss out on this seasonal delight!
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Pumpkin Cake
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Equipment
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Kitchen Aid Stand Mixer
Ingredients
Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 Tablespoon vanilla extract
- 1 15 oz can pumpkin puree
- 1/4 cup canola oil
- 1 cup milk
Cinnamon Buttercream
- 1 cup butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 pounds powdered sugar
- 1/3 cup milk
Instructions
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Preheat oven to 300 degrees F (150 degrees C). Generously butter the bottom and sides of 3 – 8 inch cake pans. Set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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Using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (this usually takes about 2 minutes). Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract, pumpkin puree, and canola oil until everything is well combined. Gradually mix in the prepared dry flour mixture and the milk, alternating between the two, beginning and ending with the flour, until everything is just well combined and smooth. Do not overmix.
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Divide the batter evenly among the prepared pans. Bake for 35-45 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This crucial step stops the cooking process, helps the cakes cool rapidly, and makes them very easy to remove cleanly from the pan.
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Meanwhile, prepare the Cinnamon Buttercream frosting. Using an electric mixer, beat all of the frosting ingredients (softened butter, vanilla extract, cinnamon, powdered sugar, and milk) together until smooth and creamy. You can adjust the milk and powdered sugar amounts to achieve your desired consistency. You want it to be a little on the thinner side for easy spreading, but not so thin that it drizzles.
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After 45 minutes, remove the cake pans from the freezer. Carefully remove the cooled cake layers from the pans. If desired, level the tops of the cakes with a serrated knife for even layers. Begin to frost: spread a generous layer of frosting between each cake layer. Then, spread the remaining frosting along the edges and over the top of the cake, creating a beautiful, smooth finish. Serve immediately or store as directed above.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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