This two layer Pumpkin Layer Cake with Cream Cheese Frosting is made all from scratch and stays incredibly moist and flavorful, even a few days later.
Well that didn’t take long.
Already I’m hearing rumors and news stories about there being yet another pumpkin shortage this year. Every year it’s the same thing. Stock up on canned pumpkin now because it’ll be all gone.
Then when it’s only a few days before Thanksgiving, surprise – you can still find canned pumpkin. Will the bad weather in the Midwest finally make this rumor come true? Or is it a marketing scheme to sell more pumpkin? Is someone out there crying
wolf pumpkin again?
I got most of my pumpkin recipes for the blog done, but I may pick up one more small can, just in case.
If the shortage is true, maybe I can sell it on eBay for millions of dollars. People are usually pretty desperate for pumpkin, right?
I’ve had the idea for this Pumpkin Layer Cake since last year, but the only time I eat pumpkin is between Labor Day and Thanksgiving, so I waited until now.
It has nothing to do with staying on trend; my body simply does not want it. It’s like my pumpkin craving turns off on Black Friday and doesn’t turn back on until Labor Day. Then it’s game on for pumpkin.
With all of the layer cake recipes I have, I can’t believe I haven’t done pumpkin yet. It’s moist and flavorful with thick cake layers and creamy frosting, all made from scratch. Sometimes you can’t mess with traditional pairings.
It’s funny how sometimes simple is best. I thought about fussing with it – should I add nuts? Should I add a garnish? Should I drizzle it with caramel sauce? Should I add another flavor to the cream cheese frosting?
Nope. It was perfect the way it is, simple and all.
I did try a new-to-me kitchen hack in order to get flat layers without having to trim. I made homemade bake even strips where you wrap a wet (but not soaking) strip of towel around the cake pan. The wet towel cools down the outside of the cake so it bakes more evenly and the top stays flat.
Except it didn’t work. I think it helped but I still had to trim a bit. Maybe I didn’t spread the batter evenly enough in the pan to begin with. I read somewhere that maybe my batter was too thick. I’ll keep trying with future cakes, but if you have tips on getting flat cake layers, I’d love to hear them!
Source: Adapted from my apple butter layer cake
More Layer Cakes
Caramel Apple Butter Layer Cake
Carrot Cake Layer Cake