Pumpkin Spice Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">½ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp ground allspice</li><li class="ingredients-single-item">230g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">425g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">450g cream cheese, softened</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Garnish:</li><li class="ingredients-single-item">100g pecans</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">½ tsp ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Cake turntable (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This prevents any sticking and ensures easy removal after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, and allspice). This pre-mixing ensures even distribution of the leavening agents and spices throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with both sugars on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates tiny air bubbles that help the cake rise and achieve a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently. Then add the vanilla extract. The gradual addition of eggs maintains the emulsion and prevents the batter from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low, alternately add the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined – overmixing will develop gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the pumpkin puree with a spatula until evenly incorporated. The batter will be thick but pourable. The pumpkin adds moisture and ensures a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared pans, using a digital scale if available for precision. Smooth the tops with an offset spatula. Tap the pans gently on the counter to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cakes should spring back when lightly touched in the center. Avoid opening the oven door during the first 25 minutes of baking, as this can cause the cakes to sink.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cakes to cool in the pans for 15 minutes, then turn out onto wire racks to cool completely. Remove the parchment paper and let the layers cool top-side up to flatten any domed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial – they should be softened but still cool to the touch for the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted powdered sugar, vanilla extract, and salt, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. If the frosting seems too soft, refrigerate for 15-20 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the candied pecans, line a baking sheet with parchment paper. In a non-stick pan, combine the sugar, pecans, and cinnamon. Cook over medium heat, stirring constantly, until the sugar melts and coats the nuts, about 5 minutes. Immediately spread onto the prepared baking sheet and separate the nuts with a fork. Allow to cool completely before breaking into pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble the cake, place one cake layer on a serving plate or cake stand. If the layers have domed, use a serrated knife to level them. Spread about 1 cup of frosting evenly over the first layer. Top with the second cake layer and repeat with another cup of frosting. Place the final cake layer on top, bottom side up for a flat surface.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Apply a thin crumb coat of frosting all over the cake and refrigerate for 20 minutes to set. This thin layer seals in any loose crumbs before the final frosting is applied.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Frost the cake with the remaining frosting, creating decorative swirls on top if desired. Work from the top down and use an offset spatula or bench scraper to smooth the sides. For a rustic look, leave the frosting slightly textured rather than perfectly smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Garnish the top of the cake with the candied pecans. For the best flavor, let the cake sit at room temperature for 30 minutes before serving. This allows the flavors to meld and the frosting to soften slightly. The cake will keep, refrigerated in an airtight container, for up to 4 days. Bring to room temperature before serving.</li></ol>