Recipe: Pumpkin Layer Cake

  • , by Hannah Lee Leidy
  • 2 min reading time


The cooling temperatures and long nights have us seeking warmth in the kitchen, ushering in cozy sensations with aromas of clove, nutmeg, and cinnamon wafting from the roaring oven. The timing aligns perfectly with pumpkin season. Let this layer cake be you foray into fall baking season.

Topped with cream cheese frosting and Griff's Pecan Toffee, this spiced and texture-loaded cake makes a show-stopping dessert for entertaining but is easy enough to pull off on a weeknight.


Pumpkin Cakes
2 cups flour
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup vegetable oil
4 eggs
1 cup brown sugar (light or dark, tightly packed)
1/2 cup granulated sugar
1 15-ounce can pumpkin puree (not pie filling!)
1 1/2 teaspoons vanilla extract

Cream Cheese Frosting
1 7-ounce box of Griff’s Pecan Toffee or 3 2-ounce boxes, finely chopped
1/2 cup softened unsalted butter (1 stick)
8 ounce cream cheese, softened (full fat is best)
3 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Griff's Pecan Toffee Pumpkin Layer Cake



  1. Preheat the oven to 350 degrees and spray two 9-inch round cake pans with cooking spray.
  2. Combine the flour, cinnamon, pie spice, salt, baking powder and baking soda in a large bowl.
  3. In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until a thick batter has formed.
  5. Spread the batter evenly into the two greased pans. Bake for 25 minutes. When a toothpick inserted in the center comes out clean, the cakes are done.
  6. Remove the cakes from the oven and place the pans on wire cooling rack. Allow to cool completely.


  1. In a large bowl, beat together the butter and cream cheese using an electric mixer on high speed, until well combined and creamy.
  2. Add the confectioners' sugar, salt, and vanilla to the cream cheese mixture. For 30 seconds, beat on low speed. This mixture will be thick! Then beat on high speed for 2 minutes. This will loosen up the consistency.


  1. On a serving platter, slice off the dome of the first cake to make the surface flat. Spread some frosting on top.
  2. Sprinkle half of the toffee bits on top of the frosting. Using your hand, gently press the toffee bits down into the frosting.
  3. On a separate plate, flip the second cake over, and spread a thin layer of frosting on the bottom of the cake (which will now be facing up). Flip it back over, and place it on top of the first cake. This will ensure that the toffee is surrounded by frosting.
  4. Cover the entire cake with the remaining frosting and garnish with the remaining toffee bits. You may need to gently press the toffee onto the sides to help it adhere.

Serve and enjoy!




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