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Best Spiced Fall Layer Cake with Easy Cream Cheese Frosting

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This incredibly moist and fragrant spiced layer cake features roasted butternut squash and a balanced blend of cinnamon, ginger, nutmeg, and cloves, topped with a tangy, silky cream cheese frosting. It’s the perfect showstopper for fall gatherings, holidays, or any day you need a cozy, crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 ½ cups (360g) roasted butternut squash puree (or canned pumpkin puree)
  • ⅓ cup (80ml) buttermilk
  • 2 teaspoons vanilla extract
  • 16 oz (452g) full-fat cream cheese, softened
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds, place cut-side down on a baking sheet. Roast 35–45 minutes until fork-tender. Cool, scoop out flesh, and puree until smooth. Measure 1 ½ cups. (Canned pumpkin can be used instead.)
  2. Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy. Scrape down sides.
  5. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  6. Add butternut squash puree and buttermilk; mix on low until just combined.
  7. Gradually add dry ingredients on low, mixing until just combined. Do not overmix. Fold batter once with a rubber spatula.
  8. Divide batter evenly among prepared pans. Smooth tops. Bake 22–28 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks. Remove parchment and cool completely.
  10. Make frosting: In a clean bowl, beat cream cheese and butter on medium speed for 2–3 minutes until smooth. Gradually add sifted powdered sugar, then heavy cream, vanilla, and salt. Beat on medium-high for 1–2 minutes until light and fluffy.
  11. Assemble cake: Place one layer on serving plate. Spread about ¾ cup frosting on top. Repeat with remaining layers. Apply a thin crumb coat, refrigerate 20 minutes, then finish with remaining frosting. Smooth sides and top with an offset spatula.

Notes

Room temperature ingredients are crucial for best texture. Do not skip parchment paper for easy release. Chill cake before frosting for cleaner application. Warm offset spatula under hot water for smooth frosting edges. Taste squash puree before adding; roast with butter and brown sugar for extra depth if needed.

Nutrition

Keywords: spiced fall layer cake, cream cheese frosting, butternut squash cake, pumpkin cake, fall dessert, Thanksgiving cake, easy layer cake

Find it online: https://eliplate.com/best-spiced-fall-layer-cake-with-easy-cream-cheese-frosting/