Pumpkin Dream Cake – Three layer pumpkin cake with a Cinnamon Butter Cream Frosting. Gorgeous, and perfect for any Holiday table.
Pumpkin desserts are perfect for the fall holidays. It can be Thanksgiving, Christmas, or just because! This Chocolate Chip Pumpkin Cake is always a huge hit. There is just something about pumpkin and chocolate together.
But this pumpkin spice cake is layered with a cinnamon buttercream frosting and over the top delicious! The frosting is the perfect pairing for the cake.
Just look at this cake! This is the first layer cake recipe I have ever shared on this blog, and I am so excited with how it turned out! I think the only the one is a Chocolate Cream Cake, which is my go to birthday cake!
In my family, pumpkin does not stop at Thanksgiving. We have pumpkin pie at Christmas too. Plus, with how pretty it is, how could you not have this as part of your Christmas celebration?
This pumpkin cake recipe is super moist, tender, and the perfect dessert for fall. This cake actually comes together very quickly. The mixer does all the work for you. Beware the batter is a little thicker than a cake mix you might be used to.
To speed things along, as soon as it comes out of the oven you put it in the freezer. This stops the cooking process, and cools it quickly, so you don’t have to wait forever to frost. Freezing the cake, made it so easy to get the cake to come cleanly out of the pan.
This pumpkin spice cake is going to be a huge hit with your guests. It is pretty much the best pumpkin cake recipe you are ever going to make. An added bonus is it uses a whole can of pumpkin, so you aren’t going to have any leftover you need to figure out how to use up.
You are going to want to make up an excuse to make this cake today! It really is the best pumpkin cake recipe ever, and you do not want to miss out!
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- 3 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 Tbls vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup canola oil
- 1 cup milk
- 2 sticks butter, , softened
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 (2 lb) bag powdered sugar
- 1/3 cup milk
- Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 - 8 inch cake pans. Set aside.
- In a bowl whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer cream butter and sugar together until light and fluffy (about 2 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla, pumpkin and canola oil until combined. Mix in the flour and the milk, alternating between the two, until everything is well combined.
- Pour into prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This stops the cooking process, and makes the cake very easy to remove from the pan.
- Meanwhile, prepare the frosting. Using an electric mixer beat all of the frosting ingredients together. You can adjust the milk and sugar amounts to get the desired consistency. You want it a little on the thin side, but not so thin that you can drizzle it.
- After 45 minutes, remove the pans from the freezer. Remove the cake from the pans, and begin to frost. Spread a layer of frosting between each layer of cake, and then spread along the edges and top.
Adapted from The Novice Chef
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Amount Per Serving Calories 598Total Fat 33gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 13gCholesterol 120mgSodium 500mgCarbohydrates 70gFiber 1gSugar 44gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.