Celebration Pumpkin Cake
Celebrate autumn’s finest flavors with this indulgent Celebration Pumpkin Cake, a showstopping dessert that’s perfect for any festive occasion. This moist and tender cake is infused with warm spices like cinnamon, ginger, and nutmeg, perfectly balanced by the richness of pure pumpkin puree. Each bite is enhanced by its fluffy cream cheese frosting, blending tangy sweetness and buttery smoothness for a match made in fall dessert heaven. With its easy-to-follow steps and elegant presentation, this pumpkin layer cake is ideal for Thanksgiving feasts, birthday gatherings, or simply savoring the season. Decorate with a sprinkle of cinnamon or candied pecans for added flair, and let this pumpkin spice masterpiece steal the spotlight on your dessert table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 0.5 cups buttermilk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter (for frosting), softened
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract (for frosting)
- 1 pinch pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Add the pumpkin puree and mix until fully combined. The batter may look a bit curdled; this is normal.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk (start and end with the dry ingredients). Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy, about 2 minutes.
Gradually add the sifted powdered sugar, 1 cup at a time, while mixing on low speed. Once incorporated, add the vanilla extract and a pinch of salt. Beat on high speed for 1-2 minutes until fluffy.
Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake.
Decorate as desired (optional: sprinkle with cinnamon, pipe decorative frosting, or top with candied pecans).
Chill the cake in the refrigerator for at least 30 minutes before serving. This helps the frosting set and makes slicing easier. Serve and enjoy!
Nutrition Facts
Calories |
7579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.5 g | 447% | |
| Saturated Fat | 210.1 g | 1050% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1660 mg | 553% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 1063.7 g | 387% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 789.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 841 mg | 65% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
