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–+ servings
thanksgiving cake

Thanksgiving Layer Cake

A moist pumpkin spice cake layered with creamy vanilla buttercream — the perfect centerpiece for your Thanksgiving celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 1/2 cups all-purpose flour sifted
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 eggs room temperature
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Electric mixer
  • Two 9-inch Cake Pans

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes completely before frosting.
  7. For frosting: Beat butter until fluffy. Add powdered sugar gradually, then mix in vanilla and cream until smooth.
  8. Layer and frost the cooled cakes. Decorate with fall-themed accents like mini pumpkins or edible leaves.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 95mgSodium: 310mgPotassium: 210mgFiber: 2gSugar: 38gVitamin A: 5200IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg

Notes

Enhance the fall flavor by adding a touch of ginger or cloves to the batter. Store the cake refrigerated for up to 4 days.
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