Looking for a show-stopping dessert that perfectly captures the spirit of fall? This Pumpkin Layer Cake with Cream Cheese Filling and Whipped Cream is a delightful treat that layers moist pumpkin spice cake with a rich and creamy filling, all topped off with fluffy whipped cream and a sprinkle of crunchy granola. It’s the ideal centerpiece for your gatherings, offering a warm, cozy flavor that everyone will crave.
Why You’ll Love This Recipe
This Pumpkin Layer Cake is not just a feast for the eyes; it’s a celebration of flavors and textures. The combination of pumpkin spice, creamy filling, and airy whipped cream makes every bite a heavenly experience. Plus, it’s perfect for any occasion from birthdays to holiday gatherings.
- Moist and Flavorful: The pumpkin spice cake is incredibly moist and packed with warm spices.
- Rich Cream Cheese Filling: The creamy filling adds a decadent layer of flavor.
- Easy to Assemble: Simple steps make this cake approachable for bakers of all levels.
- Visually Stunning: The layers and toppings create an impressive presentation.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- ¼ cup granola, for topping
How to Make Pumpkin Layer Cake with Whipped Cream
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes cool, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the cream cheese filling on top.
- Top with the second layer of cake and spread the remaining cream cheese filling on top. Finish by dolloping whipped cream on top and sprinkling granola for crunch.
- Slice and serve, enjoying the delightful layers of pumpkin goodness!
Tips for the Best Results
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter; this keeps the cake light and fluffy.
- For even layers, use a kitchen scale to measure the batter for each cake pan.
- Let the cakes cool completely to avoid melting the cream cheese filling.
Easy Variations
- Add chopped nuts, like walnuts or pecans, to the cream cheese filling for added texture.
- Swap out the granola for crushed gingersnap cookies for a spicier topping.
- Use a layer of caramel sauce between the cake layers for extra indulgence.
- Substitute the whipped cream topping with a layer of marshmallow fluff for a unique twist.
What to Serve With It
- Pair with a cup of spiced chai or hot apple cider for a cozy experience.
- Serve alongside vanilla ice cream for a delightful contrast of temperatures.
- Complement with a fresh fruit salad for a refreshing balance.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To enjoy it again, simply let it come to room temperature or warm it slightly in the microwave. The whipped cream may lose some volume, but the flavors will still be delicious!
Recipe Card
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- ¼ cup granola
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For the filling, beat the cream cheese until smooth, then add the powdered sugar and mix until combined.
8. Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
9. Once cool, layer the cakes with filling in between and top with whipped cream and granola.
10. Slice and serve!
Notes:
Store leftovers in the refrigerator for up to 3 days. Enjoy at room temperature or slightly warmed!
