Spiced Layered Pumpkin Cake with Cream Cheese Frosting

Layered Pumpkin Cake with hazelnut buttercream and chocolate ganache is an exceptional fall dessert. Made from scratch and built in layers, it requires a bit of time and attention, but the final result is well worth the effort.

If you enjoy pumpkin desserts, consider trying the old fashioned pumpkin roll recipe or the fluffy pumpkin cupcakes mentioned in the original collection.

This layered pumpkin cake is a bit more involved than simpler fall bakes, but it’s easier than it looks and makes a beautiful, impressive centerpiece. The same batter also adapts nicely to muffins if you prefer individual portions.

How to make this recipe:

Although the recipe has several components, the steps are straightforward and forgiving.

1. Use bread flour in the cake to help hold the pumpkin’s moisture. The texture is forgiving and easy to work with.
2. Once baked and cooled, each cake round can be carefully split into two thin layers with a large serrated knife, creating up to four thin layers.
3. Fill the layers with the rum-spiked chocolate ganache and the hazelnut buttercream. Pumpkin and chocolate complement each other very well.
4. Apply a thin crumb coat of frosting to the outside, chill briefly if you like, then finish frosting the cake with the remaining hazelnut buttercream.
5. Optional: make a few small marzipan pumpkins to top the cake for a festive finish.

What makes this cake unique:

• The ganache reaches the ideal consistency when slightly warm so it spreads smoothly without sinking into the cake. The hazelnut buttercream is light and fluffy and complements the ganache and pumpkin layers perfectly.
• The buttercream may look technical, but following the temperature directions helps it come together reliably and yields a silky texture.
• Folding hazelnut butter into the buttercream adds flavor and a pleasant texture that pairs wonderfully with pumpkin and chocolate.
• Simple marzipan pumpkins add a charming seasonal detail and take only a few minutes to shape.
• The ganache is quick to prepare, and the smiles from guests make the extra steps worthwhile.

Love pumpkin recipes?

Here are a few more pumpkin favorites to try in the same seasonal spirit:

• Pumpkin Pie Cheesecake
• Pumpkin Monkey Bread
• Pumpkin Fruit Dip
• Pumpkin Beer Chili
• Pumpkin Banana Bread with Walnut Streusel Topping

Layered Pumpkin Cake

Prep30 mins

Cook30 mins

Total1 hr

Servings 16 servings

Author Krissy Allori

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A moist layered pumpkin cake with hazelnut buttercream, rum-spiked chocolate ganache, and marzipan pumpkins — a standout fall dessert.

Ingredients

Cake:

• 4 eggs
• 15 ounce pumpkin puree
• 1 cup vegetable oil
• 2 cups bread flour
• 1 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 pinch ground nutmeg

Hazelnut Buttercream:

• 4 cups buttercream frosting (see notes)
• 1/2 cup hazelnut butter

Drunken Ganache:

• 1/2 cup heavy cream
• 8 ounces dark chocolate, chopped or chips
• 2 tablespoons corn syrup
• pinch salt
• 3 tablespoons rum (Myer’s Dark recommended)
• 1 teaspoon cinnamon

Marzipan Pumpkins:

• 5 ounces marzipan
• 2–4 drops yellow food coloring
• 2–4 drops red food coloring
• 7 whole cloves

Instructions

To make the cake batter:

• Combine all dry ingredients (bread flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg) in a stand mixer fitted with the paddle attachment on low speed.
• Add the eggs, pumpkin puree, and vegetable oil, then mix until combined, scraping the bowl as needed for an even batter.
• Divide batter evenly between two 9-inch pans lined with pan spray and parchment. Bake at 350°F for 28–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a rack.

To make the frosting:

• Prepare a smooth buttercream (follow a basic buttercream method). Once the buttercream is finished, fold in the hazelnut butter until evenly incorporated.

To make the ganache:

• Warm the cream in a small saucepan or microwave. Pour over the chocolate and corn syrup, whisking until smooth. Stir in rum, cinnamon, and a pinch of salt. Allow the ganache to rest at room temperature for at least 30 minutes so it thickens to a spreadable consistency. If it becomes too firm, rewarm briefly in short bursts and stir.

Assemble the cake:

• Carefully split each round into two thin layers if desired. Divide the ganache into three portions and spread over three of the four cake layers. Pipe or spread about 3/4 cup hazelnut buttercream on each ganache-topped layer and smooth evenly.
• Stack the four layers with the plain layer on top. Spread the remaining buttercream over the top and sides. For a cleaner finish, apply a thin crumb coat, chill, then finish with the remaining frosting.
• To make marzipan pumpkins: knead food coloring into marzipan until evenly colored, divide into nine portions, roll into balls, indent grooves with a butter knife to resemble pumpkins, and insert a clove for the stem. Arrange on top of the cake.

Nutrition

Calories: 626 kcal, Carbohydrates: 88 g, Protein: 8 g, Fat: 27 g

Nutrition information is automatically calculated and should be used as an approximation.

This post was originally published in October 2016 and updated in October 2019.