Pumpkin Spice Cake with caramel drizzle, side view.
5 from 1 vote

Layered Pumpkin Spice Cake

This layered pumpkin spice cake is not only a show-stopper, it is super easy to make! Moist, delicious and bursting with pumpkin and pumpkin spice flavor!
Course Dessert
Cuisine American
Keyword layered pumpkin cake, pumpkin cake recipe, pumpkin spice cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 people
Calories 500kcal
Author Longbourn Farm • Alli Kelley


For the Cake

  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 15 ounces can pumpkin puree 1 can, NOT pumpkin pie filling
  • 4 large eggs
  • 1 1/2 teaspoons maple extract
  • 1/2 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

For the Cream Cheese Buttercream

  • 8 oz cream cheese softened, 1 package
  • 1 cup butter softened, 2 sticks
  • 1 1/2 teaspoons maple extract
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 cups powdered sugar
  • 2 tbsp cream or milk

For Decoration

  • Pecans roughly chopped
  • Caramel sauce


For the Cake

  • Preheat oven to 350 degrees F.
  • Combine sugar, oil, pumpkin, eggs, and extracts. Mix well.
  • Sift together flour, baking powder, baking soda, salt, and spices.
  • Combine gradually with wet ingredients.
  • Mix together until just combined, do not over mix.
  • Divide the batter between two 8-inch or 9-inch round cake pans (see note) that have been greased and the bottom lined with parchment.
  • Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs on it.
  • After cakes have been removed from the oven, gently level them by pressing the tops lightly with a towel until level.
  • Allow to cool completely. If possible, wrap and keep in the freezer for at least 1 hour.

For the Cream Cheese Buttercream

  • Combine cream cheese, butter and maple extract.
  • Whisk until smooth and combined, 1-2 minutes (I use a hand mixer, a kitchen-aid or by hand works too).
  • Add spices and powdered sugar.
  • Whisk until fluffy, adjusting the consistency with the cream 2-3 minutes. You may not need all of it so add it gradually, 1 teaspoon at a time.
  • The consistency of the icing should be smooth but hold it's shape.
  • This recipe fills three 10-inch pastry bags (plus a bit extra) and that is enough to ice the cake as pictured.

For Assembly

  • After cakes have been chilled, carefully cut each layer in half so that you have 4 full circle cake layers. 
  • This is easiest when the cake is on a flat surface and you have a very sharp knife. Cut into the cake about 1/3 of the way, and then gently rotate your knife around until you have cut completely through.
  • Place one layer on your cake stand and spread about 1/2 of a cup of frosting out so it goes over the edge. Repeat with all of the cake layers.
  • Spread a thin crumb coat over the whole cake.
  • After your crumb coat is on, add a thicker final coat of frosting. Smooth this layer out.
  • Decorate as desired. I did swirls on the top and pressed pecans onto the bottom layer of the cake. After that, I drizzled caramel sauce and more chopped pecans over the top.


I used 8-inch cake pans for this recipe because I wanted the cakes to be a bit thicker since I was going to be cutting the layers in half. You can use 9-inch pans as well, just make sure you're working with an extra chilled cake to make cutting the larger and thinner layers easier.


Calories: 500kcal | Carbohydrates: 79g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 307mg | Potassium: 160mg | Fiber: 1g | Sugar: 64g | Vitamin A: 4770IU | Vitamin C: 1.2mg | Calcium: 61mg | Iron: 1.5mg