This layered pumpkin cake with pumpkin ganache frosting is the ultimate Fall dessert. Homemade pumpkin spice cake is layered with creamy pumpkin ganache and drizzled with caramel sauce. Yum!
In this Article:
- Key Ingredients & Substitutions
- Helpful Tips
- How To Store Pumpkin Cake
- Can I Make This Pumpkin Spice Cake Ahead of Time?
- What Is Pumpkin Spice Made Of?
- What Is Actually In Canned Pumpkin?
- How Do You Make the Pumpkin Ganache?
- Can I Make This Layered Pumpkin Cake in a Regular Cake Pan?
- My Favorite Baking Supplies
- Can You Freeze This Pumpkin Ganache Cake?
- How to Make the Layered Pumpkin Cake
- Variations
- Serving Ideas
- More Dessert Ideas
- Recipe
This layered pumpkin cake with pumpkin ganache is rather easy to whip up, even though it looks like it took all day. It's a pumpkin cake with layers upon layers of delight!
This pumpkin cake has a white chocolate pumpkin ganache frosting that is sure to leave you craving another bite.
Pumpkin is a favorite ingredient year-round in our home. We love it baked into all sorts of treats - like pumpkin cheesecake, pumpkin bars, or this easy pumpkin dump cake.
I made this for a family get together- and boy was it gone in a hurry. If you love pumpkin and looking for a stunning presentation, give this pumpkin cake a try.
Key Ingredients & Substitutions
- Pumpkin puree. Use 100% pure canned pumpkin like Libby's, not pumpkin pie filling, which is already sweetened and spiced. You'll need about 3 cups total (2 for the cake and 1 for the pumpkin ganache), so grab two 15-ounce cans. Homemade roasted pumpkin puree works too; just blot it with paper towels if it looks watery.
- Vegetable oil. Oil (rather than butter) is what keeps these cake layers so moist, even after a day or two in the fridge. Canola oil or a light-tasting olive oil can be swapped in one-for-one.
- Granulated sugar. For a deeper, more caramel-like flavor, replace half of the white sugar with packed light brown sugar.
- Eggs. Use large eggs at room temperature so they blend smoothly into the batter. Set them in a bowl of warm water for 10 minutes if you forgot to take them out early.
- Warm spices. The cake uses cinnamon, cloves, and allspice, and the filling adds nutmeg. If you'd rather keep one jar on hand, use about 2 teaspoons of pumpkin pie spice in the cake and ¾ teaspoon in the ganache.
- White chocolate. Chop a good-quality bar such as Lindt white chocolate instead of using white chips, which contain stabilizers and don't melt as smoothly into a pumpkin ganache.
- Heavy whipping cream. Full-fat heavy cream (36% or more) is a must. Half-and-half or milk won't whip up after chilling, and the filling will stay runny.
- Toppings. A drizzle of caramel sauce and a handful of chopped pecans are optional, but they make every slice look (and taste) bakery-worthy.
Helpful Tips
Line your pans with parchment. Three 8-inch round cake pans greased and lined with parchment circles guarantee that these tender, oil-based layers release cleanly. If you only own two pans, bake two layers first and keep the remaining batter at room temperature until a pan is free.
Don't overmix the batter. Once the flour goes in, stir only until you no longer see dry streaks. Overmixing develops the gluten and gives you a dense, tough cake instead of a soft, springy one.
Chill the pumpkin ganache completely. The filling is thin when it comes off the stove. Press plastic wrap right onto the surface, refrigerate it for at least 4 hours (overnight is even better), and then whip it just until it's thick and fluffy. Stop as soon as it holds soft peaks, because overbeating can make it grainy.
Level the layers for a tidy stack. Domed layers slide around and make the cake lean. A cake leveler or a long serrated knife takes off the tops in seconds. Don't toss the trimmings: crumble them into Halloween pumpkin cake pops or eat them with a spoonful of leftover filling.
Cool before you fill. Even slightly warm cake layers will melt the pumpkin ganache and cause the stack to slip. Let the layers cool completely on a wire rack, and chill the assembled cake for 30 minutes before slicing for the cleanest cuts.
How To Store Pumpkin Cake
Because the pumpkin ganache is made with heavy cream, store the assembled cake in the fridge for 3-4 days. (Plain, unfilled cake layers can sit on the counter, well wrapped, for 2-3 days.) Each day the cake will dry out a bit more, so it is best when eaten in the first few days.
Can I Make This Pumpkin Spice Cake Ahead of Time?
You can make this cake a day in advance. If you go any further it will begin to dry out and it won't be as fresh-tasting as day one. Just make sure you keep the cake covered to prevent it from drying out.
What Is Pumpkin Spice Made Of?
Pumpkin spice is a spice blend that usually contains cinnamon, nutmeg, ginger, cloves, and allspice. You can buy pumpkin pie spice to replace the spices in the recipe, if you prefer to just buy one item.
What Is Actually In Canned Pumpkin?
Canned pumpkin is simply a pumpkin puree. Be careful not to buy a canned pumpkin pie filling, which already has sweeteners and spices mixed in. Check the label and make sure pumpkin is the only ingredient.
How Do You Make the Pumpkin Ganache?
To make the pumpkin ganache you will use a mix of white chocolate, whipping cream, pumpkin, and spices. Melt down the chocolate and whip it up with the cream and other ingredients. It will give this a pumpkin spice ganache flavor that totally elevates the cake to a whole new level.
The one step you can't skip in this pumpkin ganache recipe is chilling: the warm mixture is thin, but after at least 4 hours in the fridge it firms up, and a minute or two with a mixer turns it into a fluffy, pipeable filling. Make it the night before and assembly day is a breeze.
Can I Make This Layered Pumpkin Cake in a Regular Cake Pan?
Yes. If you don't want to make a layered cake you can bake this up in a 9x13 baking pan. But you may need to adjust the cooking time a bit longer to accommodate the larger cake. Allow the cake to cool before you spread the ganache on top.
My Favorite Baking Supplies
Here are a few of my fave items to make all that holiday baking a little bit easier!
- Stand Mixer or Hand-held Mixer- This makes it SO much faster to whip the topping. Like I said above, it can be done without a mixer, but make sure you have a strong arm and patience. I have a KitchenAid Pro Mixer that I've had for 12+ years and love it!
- Round Cake Storage and Carrier- Having a pan with lid and carrier makes it easier for storage. No more having to deal with plastic wrap that gets messy and twisted up.
- 8-inch Parchment Rounds- No more dealing with cake sticking to the bottom of the pan!
- Cake Leveler- This tool is a must if you want to make layered cakes. It allows you to evenly remove the rounded part of the cake top and make perfectly level layers.
- Cake Server- A good cake server makes a world of difference. It makes it so much easier to lift the dessert lasagna out of the pan in nice and even slices.
- Cake Decorating Set- Making a pretty cake is reasonably easy when you use the tools in this decorating set. With a little practice, you will be decorating cakes like a pro in no time.
Can You Freeze This Pumpkin Ganache Cake?
Yes. You can freeze this cake whole or by the slice. Once your cake is fully cooled down, you can cover with plastic wrap, aluminum foil, or just place in an airtight container. Then toss in the freezer for up to three months.
Allow your cake to thaw on the counter or in the fridge for a few hours before you plan to eat.
How to Make the Layered Pumpkin Cake
First, mix the ingredients for the cake. I used unsalted butter and creamed it with granulated sugar, but you could also use a combination of half granulated and half brown sugar to get an even richer flavor.
Make sure your butter and eggs are room temperature. It is so much easier to bake when you use room temperature eggs and butter.
Mix the flour mixture in with the wet ingredients. Then, add batter to the prepared pans.
Bake the cakes and they are done when a toothpick inserted in the cake centers comes out clean.
Cool cakes and prepare the pumpkin ganache frosting. Level the cake layers by removing the curved top.
I highly recommend a cake leveler for this part, which I've linked to above in the 'My Favorite Baking Supplies' section.
Frost the cake and decorate.
If you don't have the ingredients for the pumpkin ganache, you can make an equally delicious frosting by beating 4 ounces of cream cheese, ¼ cup butter, and powdered sugar together.
You'd beat cream cheese and butter together to start and then add in powdered sugar until you reach your desired consistency. Add in a teaspoon of vanilla and you're good to go. You could also add in a teaspoon of pumpkin pie spice.
If desired, add a caramel topping.
Variations
- Cream cheese filling. Short on time? Use the pumpkin-spiced cream cheese frosting described above instead of the ganache. It needs no chilling, and the tang is lovely against the sweet cake.
- Boozy ganache. Stir a tablespoon or two of dark rum or bourbon into the warm pumpkin ganache. If you like that idea, our white chocolate rum ganache is a delicious next step.
- Chocolate and pumpkin. Spread a thin layer of dark chocolate ganache under the pumpkin filling, or try our layered chocolate cake with pumpkin cream cheese filling for a chocolate-forward version.
- Sheet cake. Bake the batter in a 9x13 pan for 35-40 minutes and spread the whipped pumpkin ganache over the top. It's perfect for potlucks and much easier to transport.
- Pumpkin cupcakes. Fill lined muffin cups two-thirds full and bake for 18-22 minutes. Pipe the ganache on top and finish each one with a pecan half.
- Nutty crunch. Sprinkle toasted chopped pecans or walnuts between the layers, or press them around the base of the cake for a pretty border.
Serving Ideas
This layered pumpkin cake is made for Thanksgiving dessert tables, Friendsgiving potlucks, and fall birthday parties. Warm the caramel sauce slightly and drizzle it over each slice right before serving, then finish with a few chopped pecans so every bite gets a little crunch. If you're putting together a whole dessert spread, it pairs nicely with a pan of pumpkin poke cake for the crowd and a plate of cookies for the kids.
For drinks, serve it with hot coffee, a pumpkin spice latte, chai tea, or a mug of hot apple cider. A small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side makes it even more special. Because the pumpkin ganache is cream-based, slice the cake straight from the fridge and let the slices sit for 10-15 minutes so the flavors come through.
More Dessert Ideas
If you love this pumpkin cake, check out these other delicious desserts:
- 25 Best Pumpkin Dessert Ideas
- Easy Pumpkin Bars
- Pumpkin Poke Cake
- Pumpkin Dump Cake
- Halloween Pumpkin Cake Pops
Recipe
Pumpkin Cake with Pumpkin Ganache Filling
Ingredients
Cake
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- caramel sauce optional, for topping
- ¼ cup chopped pecans optional, for topping
Filling
- 4 ounces white chocolate chopped
- 2 cups heavy whipping cream
- 1 cup pumpkin puree
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Spray three 8-inch round cake pans with nonstick cooking spray and line the bottom of each pan with a circle of parchment paper.
- In a large bowl, beat the sugar, vegetable oil, 2 cups pumpkin puree, eggs, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice. Add the dry ingredients to the wet ingredients and stir just until the batter is smooth and no dry streaks remain. Do not overmix.
- Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 30 minutes to 1 hour. Run a knife around the edge of each pan to make sure the cake isn't sticking, then turn the layers out onto a wire rack and let them cool completely.
- Level the cakes with a cake leveler or long serrated knife to remove the domed tops. Save the trimmings for another treat, like cake pops or cake truffles.
- Make the pumpkin ganache: In a medium saucepan, combine the heavy cream, 1 cup pumpkin puree, cinnamon, cloves, and nutmeg. Heat over medium-low, stirring frequently. When the mixture comes to a gentle boil, keep stirring for 1-2 minutes while it thickens slightly. Remove the pan from the heat, add the chopped white chocolate, and stir until it is completely melted and smooth.
- Transfer the ganache to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold and thickened, at least 4 hours or overnight. Beat the chilled ganache with a hand or stand mixer on medium-high speed just until thick, fluffy, and spreadable, 1-3 minutes. Don't overbeat.
- To assemble, place one cake layer (top side down) on a cake plate and spread with ⅓ of the pumpkin ganache. Repeat with the remaining two layers. If desired, spoon some of the filling into a piping bag fitted with a star tip and pipe a border around the top of the cake.
- If desired, drizzle with caramel sauce and sprinkle with chopped pecans just before serving. Refrigerate the cake for at least 30 minutes before slicing for the cleanest cuts.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Nicole says
Oh man - this was good.