Best Easy Layered Pumpkin Cake

It’s the time of year when the smell of pumpkin spice fills the air with sweet bliss. It’s the promise of cozy comfort surrounded by memories of past joyful seasons and the expectation of future happiness. Every Fall comes with a bit of sadness at the loss of the Summer, the setting aside of those light tee shirts and flip flops, and the coming forth of soft sweaters and deep feather-down blankets to prepare for the winter nights ahead. Oh, but the Fall is so much more than just the passing of the leaves from luxurious shades of green to velvety shades of gold, amber, and wine. It is a celebration of harvest. It’s a season of gratitude for gifts as they have passed through our lives during the year. Some gifts are large. Maybe it was a new job that allowed us to support our family. Some gifts are smaller, like someone opening the door at the grocery store so we didn’t drop our groceries. Maybe it was just that we were able to have groceries. Gifts come in layers. Layers of love. Layers of joy. Like a lovely pumpkin cake stacked with silky smooth cream cheese frosting that melts in the mouth like the last Fall sunset and lingers just long enough with spice to remind us that this is a season of our life worth celebrating.

We think this cake will become a long-time tradition to look forward to year after year. After all…isn’t that another thing we do during the Fall? We look forward to those bakes that make it to our baking list year after year because they are just too good not to bake. This cake, for instance, has pumpkin spice with a touch of black pepper. That’s the secret ingredient. It adds just enough heat to help the cinnamon from the pumpkin spice linger and enhance the creamy vanilla notes of the frosting. The texture of the cake is spongy and slices with precision. It’s absolutely glorious.

Layered Pumpkin Cake

For the cake:

3 cups (360g or 13 oz.) Panhandle Milling organic all-purpose flour, plus more for dusting

2 tsp. baking soda

1 Tbsp. pumpkin pie spice

½ tsp black pepper

1 tsp. kosher salt

1 ½ cup granulated sugar

¾ cup vegetable oil

1 Tbsp. vanilla

4 large eggs

1 (15-oz.) can pure pumpkin puree

For the frosting:

1 lb. cream cheese, softened

8 oz. salted butter, softened

1 Tbsp. vanilla extract

6 cups (1 lb. 8 oz.) powdered sugar

Directions:

• Preheat the oven to 350ºF.
• Coat two 9-inch round cake pans with cooking spray and dust with flour.
• Whisk together the flour, baking soda, pie spice, pepper, and salt; set aside.
• In a large bowl, combine the granulated sugar and vegetable oil and beat with a mixer at medium speed until combined, for about 2 minutes.
• Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and beat until smooth.
• Add the flour and mix just until combined, scraping the bowl to the bottom. This should take about 2 minutes on medium speed.
• Divide the batter between the cake pans. Tap the pans on the counter 8 to 10 times to remove any air bubbles.
• Bake the cakes until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. The cake is done when it reaches 210°F internal temperature.
• Let the cakes cool in the pans for 15 minutes, then remove them to a rack and let them cool completely.

While the cake is cooling, make the frosting:

• In a large bowl, beat the cream cheese, butter, and vanilla with a mixer at medium speed until smooth and fluffy, about 2 minutes.
• Beat in the powdered sugar, 1 cup at a time, until smooth, about 3 minutes.

Build the Cake:

• If the tops of the cakes are domed, trim them with a long serrated knife to make them level.
• Place one cake layer on a cake stand or platter. Spread with about 2 cups of frosting.
• Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
• Decorate with fall candies or sprinkles if desired.