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Pumpkin Dream Cake

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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. 

Three layer pumpkin cake with a Cinnamon Butter Cream Frosting. Gorgeous, and perfect for any Holiday table.

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?

Pumpkin Dream Cake {Dinners, Dishes, and Desserts}

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.  

Pumpkin Dream Cake - three layers of moist pumpkin cake with a cinnamon buttercream frosting

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! 

pumpkin cake close up

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Yield: 12

Pumpkin Cake

Pumpkin Cake

Pumpkin Cake topped with a Cinnamon Buttercream Frosting

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Cake

  • 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

Cinnamon Buttercream

  • 2 sticks butter, , softened
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 (2 lb) bag powdered sugar
  • 1/3 cup milk

Instructions

  1. Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 - 8 inch cake pans. Set aside.
  2. In a bowl whisk together flour, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Adapted from The Novice Chef

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Nutrition Information

Yield

12

Serving Size

1
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.

Did you make this recipe?

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© Erin S
Cuisine: American / Category: Dessert Recipes

 

Erin S
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Filed Under: Christmas Recipes, Dessert Recipes, Pumpkin Recipes, Thanksgiving Recipes

Reader Interactions

Comments

  6. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    I was going to leave a comment on your biscoff truffles but scrolled down a little too far and saw the photo of this cake. Boy, that stopped me in my tracks and I just about hurt myself clicking on the link to get to the recipe! Oh my gosh, Erin, it looks so incredibly moist. Freezing it did that? I’m hooked on the process already and I haven’t even tried it (yet)!

    Reply

  12. Kate@Diethood says

    Erin, your cake is gorgeous! I am too chicken to do a layer cake…thank you for the tip about freezing it for a bit! Now I just want to go to kitchen and copy your beautiful creation.

    Reply

  13. Lora @cakeduchess says

    Oh, wow! Love this cake, Erin. I want to make it instead of my usual pumpkin pie for Thanksgiving next year.

    Reply

  16. Kathy Casey says

    I don’t see any baking powder in the recipe, is that an error? Seems to me that it would not rise. I want to make it but don’t want it to be flat. Please advise

    Reply

  19. Valerie says

    This pumpkin cake sounds like it’s perfect for fall entertaining. I bet the house would smell fantastic when this is baking.

    Reply

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