Cozy Cinnamon Sugar Swirl Pumpkin Layer Cake Recipe

These delightful layers of pumpkin cake are infused with a rich cinnamon sugar swirl, perfect for fall or any cozy gathering. This recipe comes together in under an hour and will easily serve a crowd, making it both a charming centerpiece for family gatherings and a tempting treat for potlucks with friends.

Imagine a crisp autumn day with the smell of warm spices filling your kitchen. As you mix ingredients, laughter fills the air, and you can already picture the smiles on loved ones’ faces when they take a bite of your Cinnamon Sugar Swirl Pumpkin Layer Cake. This cake is more than just dessert; it’s a celebration of the season, complete with all the cozy flavors that make you feel right at home.

Cinnamon Sugar Swirl Pumpkin Layer Cake

Print Recipe

Delightful layers of pumpkin cake infused with a rich cinnamon sugar swirl, perfect for fall gatherings.

Author: anytimesrecipegmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/4 cup (52g) Domino Golden Sugar
5 tablespoons (70g) packed light brown sugar
4 1/2 teaspoons ground cinnamon
1 1/2 cups (310g) Domino Golden Sugar
1 cup (240ml) vegetable oil
2 teaspoons vanilla extract
4 eggs
2 1/2 cups (325g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt
2 cups (466g) canned pumpkin puree
16 ounces (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 teaspoons vanilla extract
5 teaspoons ground cinnamon
1 tablespoon (28g) salted butter
2 tablespoons (26g) Domino Golden Sugar
1/4 cup (60ml) heavy whipping cream
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 cup (58g) powdered sugar

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Instructions

Preheat the oven to 350°F (176°C) and grease three 8-inch cake pans with non-stick baking spray.
In a small bowl, combine Domino Golden Sugar, light brown sugar, and ground cinnamon for the cinnamon sugar swirl; set aside.
Beat vegetable oil, remaining Domino Golden Sugar, vanilla extract, and eggs together until smooth.
In another bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt.
Gradually mix dry ingredients into wet ingredients until smooth, then fold in pumpkin puree.
Divide about 1 cup of batter into each prepared pan and sprinkle cinnamon sugar swirl over each.
Gently swirl the batter and spoon remaining batter over the cinnamon sugar.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow cakes to cool, then prepare frosting by beating cream cheese and butter until smooth, gradually adding powdered sugar.
Trim tops of cooled cakes, layer with frosting, and chill before making the drizzle.
Combine drizzle ingredients except powdered sugar, heat until melted; whisk in powdered sugar until smooth and drizzle over the cake.
Pipe remaining frosting on top and chill until ready to serve.

Notes

Allow ingredients to reach room temperature for easier blending. Avoid overmixing to prevent a dense cake.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 320mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg

Why You’ll Love This Cinnamon Sugar Swirl Pumpkin Cake

Making this cake will soon become a cherished autumn tradition. The warm pumpkin flavor combined with the sweet cinnamon sugar swirl creates a comforting and seasonally delicious dessert that is sure to please everyone. It’s easy to make, and with each layer, you’ll feel like a baking pro, even if you’re just starting out! It’s a recipe that brings loved ones together, both in the kitchen and around the table.

How to Make Cinnamon Sugar Swirl Pumpkin Layer Cake

Ingredients:

1/4 cup (52g) Domino Golden Sugar
5 tablespoons (70g) packed light brown sugar
4 1/2 teaspoons ground cinnamon
1 1/2 cups (310g) Domino Golden Sugar
1 cup (240ml) vegetable oil
2 teaspoons vanilla extract
4 eggs
2 1/2 cups (325g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt
2 cups (466g) canned pumpkin puree
16 ounces (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 teaspoons vanilla extract
5 teaspoons ground cinnamon
1 tablespoon (28g) salted butter
2 tablespoons (26g) Domino Golden Sugar
1/4 cup (60ml) heavy whipping cream
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 cup (58g) powdered sugar

Directions:

Preheat the oven to 350°F (176°C) and grease three 8-inch cake pans with non-stick baking spray, adding parchment paper to the bottom.
In a small bowl, combine the ingredients for the cinnamon sugar swirl: Domino Golden Sugar, light brown sugar, and ground cinnamon. Set aside.
In a mixing bowl, beat together vegetable oil, remaining Domino Golden Sugar, vanilla extract, and eggs until smooth.
In another bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the pumpkin puree until well blended.
Evenly divide about 1 cup of batter into each prepared pan, smoothing it out.
Sprinkle the cinnamon sugar swirl over the batter in each pan (about 5 tablespoons per pan), leaving a little space at the edges.
Gently swirl the batter with a small knife or spatula to incorporate the cinnamon sugar.
Spoon the remaining batter over the cinnamon sugar in each pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool for about 2-3 minutes before transferring to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add half of the powdered sugar, then incorporate vanilla and ground cinnamon until well-blended. Add the remaining powdered sugar and mix until smooth.
Once the cakes have cooled, use a serrated knife to trim the tops to level them.
Place the first layer on a serving plate and spread about 1 cup of frosting on top. Add the second layer and repeat.
Add the third layer, then frost the top and sides of the cake with the remaining frosting. Chill the cake while you make the cinnamon drizzle.
To prepare the drizzle, combine all ingredients except powdered sugar in a saucepan. Heat until the sugar melts, then bring to a gentle boil for one minute. Remove from heat and whisk in powdered sugar until smooth. Adjust thickness as needed.
Drizzle the cinnamon mixture around the edge of the cake and can also fill in the center for extra flavor.
Pipe remaining frosting on the outer edge of the top and dust with ground cinnamon. Chill until ready to serve.

Serving Your Pumpkin Layer Cake

This cake is perfect for any occasion, be it a cozy family dinner, a festive fall gathering, or even just a sweet treat for an afternoon get-together. Slice generous pieces and perhaps serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.

Storing Your Cinnamon Sugar Swirl Pumpkin Cake

To keep this cake fresh, store any leftovers in an airtight container in the refrigerator. This delicious treat stays best when consumed within three to four days, but it might not last that long , it’s just that good!

Tips to Perfect Your Pumpkin Cake

Ensure your ingredients are at room temperature for easier blending.
Do not overmix your batter once combining dry and wet ingredients to avoid a dense cake.
Feel free to add chopped nuts or chocolate chips for an extra twist!

Variations to Try

You can experiment with different spices based on your preference—try adding cardamom or swapping out the pumpkin for applesauce for a different flavor while keeping that cozy vibe.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly and store in the refrigerator.
Can I freeze this cake?
Absolutely! You can freeze the layers either wrapped individually or the frosted cake itself. Just thaw in the fridge before serving.
Is this recipe safe for vegetarians?
Yes, all ingredients are vegetarian-friendly. Just ensure any store-bought ingredients like frosting are also vegetarian if that is a concern.

With this Cinnamon Sugar Swirl Pumpkin Layer Cake, you’re not just baking; you’re creating warm memories that will linger long after the last slice has been enjoyed!