Pumpkin Cake with Lemon Cream Cheese Frosting

Another pumpkin recipe? I’m really sorry guys, I had no idea I was baking one pumpkin recipe after another like I have been, but I guess that’s what happens when you are sleep deprived and your body doubles down on hormones. If that wasn’t enough, apparently my brain fades at higher commands, like keeping my postings straight and avoiding repeats. It’s during moments like these, that I guess I revert to to cravings (remember in yesterday’s post in which I mention I’m on a pumpkin kick).

Pumpkin Spice Layer Cake from Bakers Royale

Lucky for me this recipe is not demanding and doesn’t command an arsenal of instructions or complicated steps. Nope, you don’t even need a mixer for the cake—just a little elbow grease and a whisk.

But let’s get down to my favorite part here—the frosting. I’m generally not a fan of cream cheese frosting, but lemon cream cheese frosting—I’m all over it—the pumpkin spice against the slight tang of the cream cheese with a soft lemon note turns me into a proper plate-scrapping, cake-eating addict.

Pumpkin Spice Layer Cake via Bakers Royale

Now if you ready to find out exactly what I’m talking about, head over to Clabber Girl’s site and get the recipe here. Trust me, this one will be a repeat offender of the best kind in your home.

On that note, I’m excited to share with you that I’m teaming up with Clabber Girl to bake my way through their recipe box. So join me throughout this holiday season and into the new year as I share one great recipe after another from them.

A few notes:

  • The cake can be made two days in advance and kept covered and refrigerated.
  • The frosting can be made up to five days in advance and kept covered and refrigerated. Make sure to bring the frosting to room temperature before icing the cake.
  • To assemble the cake as seen in the picture, I halved the batter and poured one half into a 9 inch pan and then halved the second half and poured it into two 6 inch pans. To crumb the top of the bottom layer, I sliced off the slight domed top from each cake layer and then processed it to a fine crumb with a food processor.


Disclosure: This post is in partnership with Clabber Girl. but all opinions are my own.


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  1. Avatar for Naomi Robinson says

    This is by far the most stunning pumpkin cake out there Naomi- not that I am surprised- once you get your hands on something it is pure beauty! Lucky Clabber Girl!!

  2. Avatar for Naomi Robinson says

    Glad that you at least found something that agrees with you and doesn’t make you sick (not always easy when pregnant) and that it happens to be pumpkin! Beautiful cake, Naomi. Pinned!

  3. Avatar for Naomi RobinsonAngelyn @ Everyday Desserts says

    This is beautiful! Currently obsessed with pumpkin too, so I’m all over this.

  4. Avatar for Naomi RobinsonBrian says

    Well, damn. This has my name written all over it. I like cake, but am often turned off by the richness. That lemon frosting is EXACTLY what I love in a cake. Something bright to lighten things up.