Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting
Sweet-tangy and oh so creamy cream cheese frosting adorns a soft and rich gluten free pumpkin layer cake. Warmly spiced and just sweet enough, this is a celebration-worthy cake that's perfect at Thanksgiving or any other autumnal gathering.
My gluten free pumpkin layer cake with heaps of deliciously rich cream frosting is truly a standout cake! I love serving it on the Thanksgiving dessert sideboard along with maple pumpkin pie, maple shortbread, and a gluten free pumpkin loaf cake. It also makes a wonderful birthday cake for those in your life who deeply adore pumpkin.
An easy method, simple ingredients, and exceptional fall-forward flavors - all the spices, the mellow pumpkin, the brown sugar and vanilla - are found in this pretty cake. Two layers of sumptuous pumpkin cake sandwich a dreamy icing, and then the entire cake is enrobed in cream cheese frosting for a beautiful finish. For a simpler pumpkin cake, try my oat flour pumpkin cake or gluten free pumpkin chocolate chip cake. But for times when you want a bit of a show-stopper, this cake is the one.
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Why You'll Love Gluten Free Pumpkin Layer Cake
- It's a bit more special. I love a gluten free pumpkin snack cake as much as anyone, but for fancier occasions such as the holidays, I love upping the ante. A layer cake is just so festive, and this one is truly something out of the ordinary.
- Yet, it still easy! The cake batter itself needs just 2 bowls to make, and no mixer is required until you make the frosting. Just whisk, combine, stir, and bake!
- Gorgeously gluten-free. My favorite combination of gluten-free flours (oat and almond flour) combine here to create a beautifully fluffy and smooth crumb. It's nice a moist from the pumpkin puree and oil, so it keeps well for days. And I dare anyone to tell it's gluten-free!
Recipe Ingredients
Here's a look at everything you'll need to bake a gluten free pumpkin layer cake. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!
- Eggs - Large or medium eggs are best here.
- Pumpkin puree - A can of pure pumpkin, not pumpkin pie mix!, is key here. Or make homemade pumpkin puree and use it in this cake (you'll need 2 cups of pumpkin puree).
- Sugar - A mix of granulated sugar and light or dark brown sugar.
- Oil - I use vegetable or canola oil.
- Oat flour - You can learn how to make oat flour yourself, or pick up a package, certified gluten-free if necessary, and the store. If you don't eat oats, brown rice flour is a great alternative.
- Almond flour - I prefer fine ground almond flour for the best crumb. If you don't eat nuts, use all-purpose gluten free flour or more oat flour.
- Baking powder
- Spices - A mix of ground cinnamon, ginger, and nutmeg. Or use my homemade pumpkin spice blend!
- Salt - I use fine sea salt and table salt also works.
- Butter - I like unsalted butter at room temperature for the base of the buttercream frosting.
- Cream cheese - Use regular cream cheese rather than whipped cream cheese (so, a block of cream cheese), and bring it to room temperature.
- Powdered sugar - Make sure to sift the powdered sugar first for the smoothest frosting!
- Vanilla extract - This is optional, but gives extra depth of flavor to the frosting.
How to Make Gluten Free Pumpkin Layer Cake
Here's how to make this wonderful, fall-flavored gluten-free cake:
1. Mix wet ingredients: In a large bowl, whisk together the eggs, pumpkin, oil, and sugars.
2. Make dry mix: Separately, whisk together the dry ingredients, then stir them into the wet ingredients to form a smooth batter.
3. Hydrate batter: Pour the batter into lined 8-inch cake pans and rest for 20 minutes.
4. Bake: Place in a 350F oven and bake for 30-35 mintues.
5. Make frosting: In a big bowl, cream the butter and cream cheese, then beat in the sugar and vanilla until smooth.
6. Assemble: When the cake is completely cool, fill and frost with the frosting.
Tips & Recipe Notes
- Room temperature cream cheese and butter. I can't stress how important this is so I'm mentioning it again! Softened, room temperature cream cheese and butter - think, your finger being easily able to press into both - are vital to making the smoothest and fluffiest frosting that's totally lump-free.
- Use gluten free flour. If you don't have oat or almond flour, simply use your favorite gluten free flour blend - mine is my homemade gluten free flour blend - in place of the two flours for great results.
- Try butternut squash. For a twist on pumpkin that's still super fall-appropriate, swap 2 cups of butternut squash puree for the pumpkin puree.
- Skip the baking soda. Lots of pumpkin recipes call for baking soda, but I don't like the slightly salty aftertaste it can leave. Instead, three teaspoons of baking powder add the right amount of lift for nicely fluffy cake layers.
How to Store Pumpkin Layer Cake
- Fridge - Well-covered or in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving for the best texture.
- Freezer - Cut and wrap slices in plastic and place them in a freezer-safe bag, or wrap the cake (or leftover cake!) in plastic, place in a freezer-safe bag, and freeze it for up to 3 months. Thaw completely in the fridge before serving.
If you tried this gluten free pumpkin layer cake recipe, please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting
Ingredients
For the Cake
- 4 large eggs
- 1 can pure pumpkin puree
- 1 cup granulated sugar
- ¾ cup light or dark brown sugar
- 1 cup vegetable or canola oil
- 1 ¾ cups oat flour (220 grams)
- ½ cup almond flour (60 grams)
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
For the Frosting
- ½ cup unsalted butter , at room temperature
- 1 8-ounce brick regular cream cheese , at room temperature
- 3 cups powdered sugar , sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350℉ and grease 2 8-inch pans and line them with a circle of parchment paper.
- In a large bowl, whisk together the 4 large eggs, 1 can pure pumpkin puree, 1 cup granulated sugar, ¾ cup light or dark brown sugar, and 1 cup vegetable or canola oil until smooth.
- In a medium bowl, whisk together the 1 ¾ cups oat flour, ½ cup almond flour, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon fine sea salt. Fold the dry ingredients into the wet ingredients mix, and stir until a smooth batter forms with no pockets of flour remaining.
- Pour batter into the prepared pans, let the batter rest for 20 minutes, then place in the oven and bake for 30-35 minutes, until a tester inserted in in the centers comes out clean.
- Place the pans on a wire rack and cool for 10 minutes in the pan, then turn out to cool completely.
- Make frosting: Beat the ½ cup unsalted butter and 1 8-ounce brick regular cream cheese until fluffy, then beat the 3 cups powdered sugar and 1 teaspoon pure vanilla extract until smooth. Fill and frost the cooled cake.
Notes
- Room temperature cream cheese and butter. I can't stress how important this is so I'm mentioning it again! Softened, room temperature cream cheese and butter - think, your finger being easily able to press into both - are vital to making the smoothest and fluffiest frosting that's totally lump-free.
- Use gluten free flour. If you don't have oat or almond flour, simply use your favorite gluten free flour blend - mine is my homemade gluten free flour blend - in place of the two flours for great results.
- Try butternut squash. For a twist on pumpkin that's still super fall-appropriate, swap 2 cups of butternut squash puree for the pumpkin puree.
- Skip the baking soda. Lots of pumpkin recipes call for baking soda, but I don't like the slightly salty aftertaste it can leave. Instead, three teaspoons of baking powder add the right amount of lift for nicely fluffy cake layers.
