Luscious Four Layer Pumpkin Cake
Indulge in the autumnal decadence of this Luscious Four Layer Pumpkin Cake, a show-stopping dessert that’s as stunning as it is delicious. Featuring moist, spiced pumpkin cake layers infused with cinnamon, ginger, and nutmeg, this recipe captures the comforting flavors of fall. Each tier is generously slathered with a luxuriously creamy maple cream cheese frosting, creating an irresistible harmony of sweet and tangy. With optional crunchy pecans for a nutty finish, this cake is perfect for Thanksgiving gatherings, holiday celebrations, or any time you’re craving a dessert that’s both elegant and heartwarming. Made with pure pumpkin puree and real vanilla, this centerpiece-worthy cake is easy to prepare yet packed with flavor, making it a must-try for dessert lovers. Serve it chilled for the ultimate treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour four 9-inch round cake pans, or line them with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the pumpkin puree and vanilla extract until fully combined.
Reduce the mixer speed to low. Alternately add the dry flour mixture and the milk to the batter, starting and ending with the flour mixture. Mix just until combined—do not overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.
To prepare the frosting, beat the softened cream cheese and powdered sugar in a large bowl until smooth and creamy.
Add the heavy cream and maple syrup to the frosting, and beat on medium speed until the mixture is light and fluffy.
Once the cakes are fully cooled, level the tops with a serrated knife if necessary. Place one layer on a serving platter and spread an even layer of frosting on top. Repeat with the remaining layers.
Spread a thin crumb coat of frosting around the sides of the cake, then frost the entire cake. Decorate with chopped pecans, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your luscious four-layer pumpkin cake!
Nutrition Facts
Calories |
10560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.2 g | 645% | |
| Saturated Fat | 279.9 g | 1400% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2032 mg | 677% | |
| Sodium | 7814 mg | 340% | |
| Total Carbohydrate | 1440.0 g | 524% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 1123.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1239 mg | 95% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2152 mg | 46% | |
*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.
