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Pumpkin Layer Cake with Creamy Cinnamon Whip

With moist pumpkin spice cake and fluffy whipped topping, this Pumpkin Layer Cake with Cinnamon Whip is not only decadent and impressive, but also easy to make! No special decorating tools required!

pumpkin layer cake with cinnamon whip on a cake stand

Easy Pumpkin Spice Cake

Our youngest daughter is always full of sweetness and compliments. And she’s a very truthful soul. So a number of years ago when Tessa declared that this Pumpkin Layer Cake with Creamy Cinnamon Whip is the best thing I’d ever made…I just knew this cake was a winner!

This impressive dessert is comprised of alternating layers of moist spiced pumpkin cake and the dreamiest, creamiest cinnamon-spiked whippy frosting. It’s easy to put together. I purposefully didn’t use any special decorating equipment, like frosting tips or special spatulas, so you could see just how approachable a beautiful layer cake really can be.

This fall pumpkin treat would look mighty gorgeous at any fall gathering, especially on your Thanksgiving table!

removing a slice of cake from the layered pumpkin cake on a cake stand

This pumpkin spice cake recipe was born from my experimenting with whole wheat flour many years ago. I’ve never been a huge fan of baking with whole wheat flour, as I find the flavor and texture too heavy and oftentimes dry, but I do appreciate the fiber and nutrition it provides.

Then I discovered white whole wheat flour, which turns out to be the best of both worlds. The nutrition of wheat flour with the mild, light texture and flavor of white flour.

The cake is moist, beautifully flavored and textured, and my family loves it!

What You’ll Need

This decadent pumpkin spice layer cake is made with pumpkin, warm spices, cream, and cream cheese – plus baking staples.


  • Flour – I use King Arthur’s white whole wheat flour.
  • Salt
  • Leavening agents – Both baking soda and baking powder are used in this pumpkin cake.
  • Spices – A mixture of cinnamon, ginger, nutmeg, and cloves achieve that delightful pumpkin pie flavor.
  • Sugar – Granulated sugar is used to sweeten this cake.
  • Eggs – For structure, leavening, color, and flavor.
  • Pumpkin puree – Be sure you’re using pure pumpkin puree, not pumpkin pie filling that already contains sugar and spices.
  • Butter – I use unsalted butter in all my baking.
  • Vanilla extract – A beautiful warm flavor to round out the the pumpkin and spices.


  • Heavy whipping cream – Use full fat whipping cream, avoid any light versions.
  • Powdered sugar – Be sure to sift it first to prevent lumps.
  • Cream cheese – Avoid reduced fat cream cheese which will give a different texture.
  • Vanilla extract – I ALWAYS include vanilla in my whipped cream, so why not include it in this dreamy topping?!
  • Cinnamon and ginger – Provide the warm flavor. I like to use extra cinnamon for dusting the cake!

How to Make Pumpkin Layer Cake with Creamy Cinnamon Whip

One of my favorite things about this cake is just how easy it is. No need to get overwhelmed by making this layer cake!

  • Prepare the pumpkin cake batter. Stir together dry ingredients in one bowl and the wet ingredients in another. Add the wet ingredients to the dry and stir until just moistened.
  • Bake. Divide the batter between two prepared cake pans. Bake for 25 to 30 minutes. Cool in pans on a wire rack.
  • Make the creamy cinnamon whip. Whip the cream until stiff. Add the powdered sugar and beat to combine, then move to the fridge. Beat the cream cheese until smooth, stir in the vanilla extract and spices, and add the sweetened whipped cream back to the bowl, folding gently to combine.
  • Assemble the cake. Place the first cake on a cake stand with half of the cinnamon whip on top. Place the second layer on top, pressing gently. Add the remaining cinnamon whip to the top.
  • Chill. Chill the cake for 2 to 3 hours before serving.
pumpkin layer cake with creamy cinnamon whip on a cake stand

Tips for Success

For a moist cake with creamy, fluffy cinnamon whip there are just a few things you’ll want to keep in mind.

  • Bring the cream cheese to room temperature. While you want the heavy cream to be chilled, you’ll achieve the smoothest texture with no lumps if the cream cheese is at room temperature.
  • Don’t overstir the batter. It’s okay if it’s just a bit lumpy. The dry ingredients should be just moistened.
  • Avoid over-baking. For a moist pumpkin cake, be sure to remove it as soon as a toothpick comes out clean or just a bit before.
  • Use chilled bowls and beaters. Pop your bowl and beaters in the freezer when you start baking the cake, so that they are chilled when you begin making the cinnamon whip. This will help achieve the perfect peaks and texture you want.
a piece of double layer pumpkin cake on a plate

Serving Suggestions

This pumpkin layer cake should be served chilled. Since it’s a layer cake, you can cut the pieces thinner than you might normally, which makes this a great dessert for the Thanksgiving dessert table or any other fall gathering. Dust a little extra cinnamon across the top if you like!

double layer pumpkin cake with creamy cinnamon whipped topping

How to Store Leftovers

Leftover pumpkin cake should be stored in the fridge, tightly covered or in an airtight container. It’s best when enjoyed within 3 days.

Can I Freeze This?

I don’t recommend freezing the assembled cake as the cinnamon whip will lose its texture during the thawing process. However, you can freeze the individual pumpkin cakes. Just allow to cool, then wrap in plastic wrap and foil. Place in the freezer for up to 3 months and thaw in the fridge. Then make the whippy topping and assemble!

taking a forkful of pumpkin layer cake from an individual slice of cake on a plate

More Pumpkin Recipes:

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a pumpkin flavored double layer cake with creamy cinnamon whipped topping on a white cake stand

Pumpkin Layer Cake with Creamy Cinnamon Whip

Yield: 16 servings
prep time: 30 minutes
cook time: 25 minutes
total time: 55 minutes
With moist pumpkin spice cake and fluffy whipped topping, this Pumpkin Layer Cake with Cinnamon Whip is not only decadent and impressive, but also easy to make! No special decorating tools required!
4.2 Stars (11 Reviews)


for the pumpkin cake:

  • 2.5 cups white whole wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1.5 cups sugar
  • 3 large eggs
  • 1 15- oz. can pumpkin purée not pre-spiced pumpkin pie filling
  • ¾ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract

for the creamy cinnamon whip:

  • 1.5 cups heavy whipping cream
  • 1.5 cups powdered sugar sifted
  • 12 ounces cream cheese not reduced fat, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon plus more for dusting the assembled cake
  • teaspoon ground ginger


  • For the pumpkin cake: Preheat oven to 350° F. Prepare two 9” round cake pans by first buttering and flouring each pan. Then line the bottom of the pans with parchment paper rounds, and butter the paper. Set aside.
  • In a medium bowl, sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Stir in sugar to incorporate. Make a well in the center of the flour mixture and set aside.
  • In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened – batter may be just a bit lumpy. Divide batter evenly between the two prepared pans.
  • Bake for 25 to 30 minutes, or just until a wooden toothpick inserted into centers comes out clean. Do not overbake. Let cool completely in pans on a wire rack.
  • For the creamy cinnamon whip: Using a chilled bowl and beaters, whip the cream until stiff. With mixer on low, add powdered sugar and beat just to combine. Remove sweetened whipped cream to another bowl and set it in the refrigerator.
  • Add cream cheese to the same chilled bowl and cream until very smooth (no lumps), about 1 to 2 minutes. Blend in the vanilla, cinnamon, and ginger. Now add the sweetened whipped cream back into the chilled bowl with the cream cheese, folding gently to combine. The mixture should be thickened, with a fluffy/creamy texture.
  • To assemble the layer cake: Arrange first layer of cake on platter or cake stand. Place about half of the creamy cinnamon whip on top of the cake. Using a spatula or the back of a serving spoon, gently spread the frosting in an even layer over the top of the cake.
  • Place the second layer of cake on top of the creamy cinnamon whip and press it down very gently to compress the layers just a bit. Add the remaining creamy cinnamon whip to the top cake layer and spread it over the top evenly. Incorporate swirls with the back of a spoon, if desired.
  • Dust top of cake with additional cinnamon and then chill cake for 2 to 3 hours for best cutting results.


Pumpkin cake adapted from my favorite Pumpkin Chocolate Chip Muffins. Creamy cinnamon whip adapted from my aunt Patsy’s Strawberry Cream Cheese Pie.

Nutrition Information:

Serving: 1 Calories: 446kcal Carbohydrates: 50g Protein: 6g Fat: 26g Saturated Fat: 15g Polyunsaturated Fat: 9g Cholesterol: 108mg Sodium: 289mg Fiber: 3g Sugar: 33g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
a pumpkin flavored double layer cake with creamy cinnamon whipped topping on a white cake stand

This post was originally published in 2012 and updated in 2021.

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49 comments on “Pumpkin Layer Cake with Creamy Cinnamon Whip”

  1. This cake looks wonderful! I pinned it and can’t wait to try it. I have a layered pumpkin pie recipe that has similar flavors that I love. Pumpkin pairs so well with whipped cream and cream cheese.

    I was as excited as you are about white whole wheat flour when I discovered it. Now I use it in everything. There are very few things where you can taste a difference (pie crust, sugar cookies, and gravy), but even some of these I have learned to make work or at least in part. Have fun experimenting with white whole wheat flour, I know you will love it!

  2. Erin @ Texanerin Baking

    Could it be that you’ve just had bad whole wheat baked goods? I know that before I started baking them myself, I thought of them as pretty terrible. Texture, taste, everything was off. The thing is that only some baked goods are good with whole wheat. You need something to cover up that whole wheat taste! But I suppose now that you’ve tried white whole wheat flour, it doesn’t matter. :) And great giveaway! I’d love to enter but unfortunately I don’t live in the US at the moment.

    1. Erin @ Texanerin Baking

      Oh gosh. And somehow I forgot to mention the cake which is why I came here in the first place! It looks amazing. I’m all for not frosting the sides. It’s a pain in the butt and there’s enough frosting anyway. :) And thank you for not using Cool Whip in the cinnamon whip!

      1. I rarely buy Cool Whip (maybe 1 or 2 tubs a year, for certain recipes). My dad pretty much banned it from our house when we were growing up (and he still does to this day), always insisting on real whipped cream. He is so right. :)

    2. I definitely like whole wheat in breads, especially when they have just a touch of sweetness to them. But I’ve had a hard time with sweet baked goods. I need to do more experimenting in my own kitchen!

  3. Julia {The Roasted Root}

    Everything about this cake is very appealing. First, I love LOVE layer cakes. Can’t expain why…I just love them and think every cake should have at least two layers. Second: pumpkin. Third: creamy whip frosting. Amazing. Delicious. Want the whole thing to myself. :)

  4. I am not eligible for this give away because I live in Canada, but I DO have a question about the cake. Do you think it could be made from regular flour with the same measurements? It looks so good! OR, could you also use spelt flour? I have a friend that cannot have regular wheat flour but is able to eat spelt flour and I would love to make this for her birthday. Thoughts?

    1. I was intending to experiment with all-purpose flour, thinking I would get this very question, but have not had the time to do so yet. So I asked the experts at King Arthur Flour and they suggest adding an additional 1/4 cup of flour to this recipe when using all-purpose, as whole wheat absorbs moisture more than all-purpose. If you try this, I’d love to know how it turns out. Thanks, Stacy!

  5. My favorite Thanksgiving dessert is that pumpkin roll, with the cream cheese filling. To me, it just isn’t Thanksgiving without it. Thanks for a great giveaway!