I baked this pumpkin harvest layer cake for my dog Oliver’s October birthday. The pumpkin made the layers moist, and he licked the frosting spoon before I could frost the cake.
Layered Pumpkin Cake for Celebrations
The Pumpkin Harvest Layer Cake features layers of spiced pumpkin cake stacked with creamy frosting, perfect for an autumnal celebration. This cake can serve both two-legged guests and four-legged friends, making it a fantastic choice for pet-friendly gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- Cream cheese frosting or yogurt frosting for dogs (optional)
- Pumpkin seeds for decoration (optional)
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frosting: Once the cakes are cool, spread cream cheese frosting between the layers and on the top. If making a dog-friendly version, use yogurt frosting.
- Decorate: Top the cake with pumpkin seeds to enhance the autumnal feel.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 380kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 45g
I store the cake in an airtight container in the fridge for up to three days. Oliver gets a small slice as a treat, and the cake usually lasts us four days.
