Pumpkin Cake with Cream Cheese Frosting

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it’s extra good! Make this showstopper for Thanksgiving and you’ll be the talk of the town, for sure!

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

Pumpkins are the thing to cook with in the fall. If you’re looking for a very delicious and beautiful way to enjoy them this season, make it be this Pumpkin Layer Cake. Of course, you could use just any kind of Cream Cheese based buttercream or frosting for your Pumpkin Cake, but make the cream with the addition of dulce de leche and you have just elevated your cake game by a 100 points.

What makes this our FAVORITE Pumpkin Layer Cake?

This Pumpkin Layer Cake hits all the right notes, perfectly. The pumpkin cake itself is very tender and moist. The Cream Cheese Buttercream is velvety smooth, creamy and with just the right amount of caramel added to give you that perfect amount of sweetness. And the chocolate, the chocolate adds that last touch of sophistication that makes this cake fancy enough to show off on display.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

Tips for Success with Pumpkin Cake with Cream Cheese Frosting:

  • Start with room temperature eggs. Eggs that are cold do not whip to their fullest potential and will leave the Pumpkin Cake less fluffy.
  • Use room temperature butter for this Cream Cheese Frosting. Butter left at room temperature for 3 hours is the perfect consistency for whipping into the buttercream.
  • Substitute for Dulce de Leche: use any kind of caramel that isn’t too runny in place of dulce de leche if that is what you have on hand.
  • Use only the block or packaged type of cream cheese for the cream. Do not use the spreadable or whipped cream cheese.

Layered Pumpkin Cake with Cream Cheese buttercream and Chocolate

Pumpkin Cake with Cream Cheese Frosting

How to make the Pumpkin Layer Cake with Cream Cheese Frosting

  • Preheat oven to 350 F. Spray two 9 inch round baking pans with nonstick spray, or butter and flour the pans, or line the baking pans with parchment paper, or line with aluminum foil and spray with non-stick spray; set aside. Fasten the wet cake strips around the baking pans if you have them.
  • To a bowl of a stand mixer add the eggs and sugar, then whip for about 10 minutes or until fluffy. Whisk in the oil and the pumpkin purée.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

  • Next, sift the flour, baking powder, and baking soda, salt and cinnamon (if using) and carefully fold it in. Lastly fold in 1/2 cup sour cream until smooth batter forms.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

  • Divide the batter between the two prepared pans evenly and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven before 30 minutes.
  • Remove cakes from the oven and allow to cool for about 10 minutes before running a knife around the inside of the baking pan to loosen the cake away from the sides. Transfer to a cooling rack and cool completely (very important).
  • If you did not use cake strips, cut off the domed tops of the cake. Then, with a serrated knife cut each cake layer into two horizontally.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

How to make the Cream Cheese Dulce de Leche Buttercream

  • Whip the butter until light and fluffy (about 5 minutes), scraping down the sides several times. Add the dulce de leche and whip until incorporated. Next add the cream cheese, powdered sugar, and the vanilla extract and whip until fully incorporated and smooth.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

How to make the Chocolate Ganache

  • Microwave the heavy whipping cream until boiling hot, add the chocolate chips and allow to sit for 1 minute, then stir until smooth. Bring to room temperature. Place into a sandwich size ziplock bag or a pastry bag. Trim the corner to drizzle right before assembling the cake.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

How to Make Puff Pastry Maple Leaves (Optional)

  • Use a maple leave cutter like the one sold HERE and cut out about 10 maple leaves. Brush the puff pastry leaves with egg wash and sprinkle with sugar. Bake in preheated to 400F oven for about 10 minutes or until puffed up and golden. Allow to cool completely.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

Assemble the Pumpkin Cake

  • Reserve 1 1/2 cup of frosting for covering the outside of the cake and set aside.
  • Place a small dab of frosting onto the cake platter and press the first cake layer to adhere. Add 1/3 of the frosting and spread around into an even layer. Drizzle couple tablespoons of cooled chocolate ganache on top. Repeat with the remaining pumpkin cake layers and the frosting.
  • If planning to use the puff pastry maple leaves for decoration, reserve about 3-4 tablespoons of cream for adhering the cookie leaves to the top of the cake. Otherwise, use all reserved cream to cover the cake, smooth it with a spatula or a cake scraper, then after you drizzle the cake with chocolate ganache, pipe about 10 “dots” border around one edge of the cake.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

How to drizzle the cake with Chocolate Ganache

  • If the remaining ganache has thickened too much, microwave it in 2-3 second intervals until pourable consistency. Do not make the ganache warm or it will melt the buttercream as you pour it.
  • Pour the ganache in the middle top of the cake and spread it around with an offset spatula, bringing it to the edges until it just drizzles over the sides of the cake.
  • With a middle sized plain round tip pipe small dot border around the bottom of the cake.

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

How to decorate the Layered Pumpkin Cake with Maple Leaves

  • If decorating with the cookie leaves, pipe small dollops of cream in a moon shape pattern, then lean the puff pastry maple leaves against these piped dollops.
  • Refrigerate the cake for about 4-5 hours before cutting. Leave at room temperature for about 1 hour before serving.

Layered Pumpkin Cake slice with Cream Cheese Dulce de Leche Buttercream on a plate.

Layered Pumpkin Cake slice with Cream Cheese

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

This Moist and Delicious Layered Pumpkin Cake is made with Fluffy Cream Cheese Frosting and a drizzle of Chocolate. The Cream Cheese Frosting has some dulce de leche added, so you know it's extra good! Make this showstopper for Thanksgiving and you'll be the talk of the town, for sure!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: cream cheese frosting, pumpkin cake
Calories: 531 kcal
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Ingredients

Pumpkin Cake Ingredients

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cup granulated sugar (brown sugar is best, but white will work too)
  • 6 large eggs
  • 1 cup oil (non fragrant) (I use extra virgin olive
  • 22 oz pumpkin puree
  • 3/4 cup sour cream

Dulce de Leche Buttercream

  • 8 ow unsalted butter, room temperature
  • 14 oz dulce de leche (1 can = 14 oz)
  • 1 tbsp vanilla extract
  • 16 oz cream cheese
  • 1 cup powdered sugar

Chocolate Ganache

  • 2/3 cup Dark Chocolate chips
  • 1/2 cup heavy whipping cream, boiling hot

Instructions

How to make the Pumpkin Cake

  1. Preheat oven to 350 F. Spray two 9 inch round baking pans with nonstick spray, or butter and flour the pans, or line the baking pans with parchment paper, or line with aluminum foil and spray with non-stick spray; set aside. Fasten the wet cake strips around the baking pans if you have them.

  2. To a bowl of a stand mixer add the eggs and sugar, then whip for about 5 minutes or until fluffy. Whisk in the oil and the pumpkin puree. Next, sift the flour, baking powder, and baking soda, salt and cinnamon (if using) and carefully fold it in. 
    Lastly fold in 1/2 cup sour cream until smooth batter forms. 

How to bake the Pumpkin Cake

  1. Divide the batter between the two prepared pans evenly and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Do not check before 30 minutes. 

  2. Remove cakes from the oven and allow to cool for about 10 minutes before running a knife around the inside of the baking pan to loosen the cake away from the sides. Transfer to a cooling rack and cool completely (very important).

  3. If you did not use cake strips, cut off the domed tops of the cake. Then, with a serrated knife cut each cake layer into two horizontally. 

How to make the Dulce de Leche Buttercream

  1. Whip the butter for about 5 minutes, scraping down the sides several times. Add the condensed milk and whip until incorporated. Next add the cream cheese, powdered sugar, and the vanilla extract and whip until fully incorporated and smooth.

How to make the Chocolate Ganache

  1. Microwave the heavy whipping cream until boiling hot, add the chocolate chips and allow to sit for 1 minute, then stir until smooth. Bring to room temperature. Place into a sandwich size ziplock bag or a pastry bag. Trim the corner to drizzle right before assembling the cake.

How to Make Puff Pastry Maple Leaves (Optional)

  1. Use a maple leave cutter like the one sold HERE and cut out about 10 maple leaves. Brush the puff pastry leaves with egg wash and sprinkle with sugar. Bake in preheated to 400F oven for about 10 minutes or until puffed up and golden. Allow to cool completely.

Assemble the Pumpkin Cake

  1. Reserve 1 1/2 cup of frosting for covering the outside of the cake and set aside. 

  2. Place a small dab of frosting onto the cake platter and press the first cake layer to adhere. Add 1/3 of the frosting and spread around into an even layer. Drizzle couple tablespoons of cooled chocolate ganache on top. Repeat with the remaining pumpkin cake layers and the frosting. 

  3. If using the puff pastry maple leaves for decoration, reserve about 3-4 tablespoons of cream for adhering the cookie leaves to the cake. Otherwise, use all reserved cream to cover the cake, smooth it with a spatula or a cake scraper, then pipe a "dot" border around the bottom of the cake.

How to drizzle the cake with Chocolate Ganache

  1. If the remaining ganache has thickened too much, microwave it in 2-3 second intervals until pourable consistency. Do not make the ganache warm or it will melt the buttercream as you pour it. 

    Pour the ganache in the middle top of the cake and spread it around with an offset spatula, bringing it to the edges until it just drizzles over the sides of the cake. 

How to decorate the Pumpkin Cake with Maple Leaves

  1. If decorating with the cookie leaves, pipe small dollops of cream in a moon shape pattern, then lean the puff pastry maple leaves against these piped dollops.

  2. Refrigerate the cake for about 4-5 hours before cutting. Leave at room temperature for about 1 hour before serving.

Nutrition Facts
Layered Pumpkin Cake slice with Cream Cheese
Amount Per Serving
Calories 531 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 117mg 39%
Sodium 418mg 17%
Potassium 422mg 12%
Total Carbohydrates 73g 24%
Dietary Fiber 2g 8%
Sugars 51g
Protein 9g 18%
Vitamin A 135.8%
Vitamin C 2.9%
Calcium 20.1%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

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