Another pumpkin recipe? I know—more pumpkin. I didn’t plan to post so many pumpkin bakes back-to-back, but sometimes life (and hormones and lack of sleep) steer you straight toward comfort food. If you caught my last post, you know I’m on a serious pumpkin kick right now.
This cake is pleasantly simple. You won’t need a stand mixer—just a whisk and a little elbow grease. The method is straightforward and forgiving, so it’s a great option when you want something impressive without fuss.
But my favorite part is the frosting. I’m usually not the biggest fan of plain cream cheese frosting, yet lemon cream cheese frosting wins me over every time. The warm pumpkin spice paired with the tang of cream cheese and a subtle lemon brightness creates a combo that’s hard to resist—seriously, you’ll be scraping the plate.
If you want the full recipe and measurements, it’s available on Clabber Girl’s website. This cake is one of those that quickly becomes a repeat favorite at home.
I’m also excited to announce that I’m partnering with Clabber Girl to explore recipes from their collection. Over the coming weeks and months I’ll be sharing several of their recipes—easy to follow, reliably delicious, and perfect for the holiday season and beyond.
Notes and tips:
- The cake can be baked up to two days ahead. Store the cooled layers covered in the refrigerator until you’re ready to assemble.
- The frosting can be prepared up to five days in advance and kept covered in the refrigerator. Bring it to room temperature and give it a quick whisk before spreading so it’s smooth and silky.
- For the layered look shown in the photos: I divided the batter in half, baked one half in a 9-inch pan, and split the remaining half between two 6-inch pans. To create a fine crumb for the cake topping, I trimmed the slight domes from each layer and pulsed the trimmings in a food processor until they were a fine crumb.
Disclosure: This post is in partnership with Clabber Girl. All opinions are my own.