Pumpkin Spice Cake with Maple Frosting

Pumpkin Spice Cake with Maple Frosting

Confession: I am a pumpkin addict… and nothing can satisfy the craving like Pumpkin Spice Cake with Maple Frosting.

It’s unfortunate that pumpkin is strictly seasonal.  If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life!

So that means, right now, while we have the chance, we MUST stuff ourselves with as many pumpkin dishes as possible. No really… that’s an official component of fall.

This Pumpkin Spice Cake with Maple Frosting is my absolute favorite pumpkin recipe for feeding the pumpkin fetish. Granted, I do love these Creamy Chocolate Pumpkin Bars and a good Pumpkin Milk Shake. Yet this cake, folks, is off the charts.

Best Pumpkin Cake

Let me start by telling you it’s a BIG cake–three 9 inch layers with a thick layer of maple frosting for each; perfect for sharing with a large group… or not.

The cake itself is incomparably moist with a good amount of spice. I offer three options for spicing it up. The play-it-safe option: Pumpkin Pie Spice, a standard blend of your favorite fall spices. For the adventurous cook, I suggest adding either Garam Masala or Chinese 5 Spice Powder. Both include the comfort of cinnamon, but also provide an extra kick of various exotic spices (potentially) including:  nutmeg, fennel, cardamom, coriander, cumin, star anise, ginger and clove. Some of these are thought to be “savory” spices, but you’d be amazed at what they can do for a cake.

Pumpkin Spice Cake

The Maple Frosting is the perfect complement to the Pumpkin Spice Cake, with an earthy sweetness and creamy texture. It takes this pumpkin masterpiece to the next level.

L.O.V.E. this cake.

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Yield: 16+

Prep Time: 25 minutes

Cook Time: 35 minutes

Pumpkin Spice Cake with Maple Frosting

Ingredients:

For the Pumpkin Spice Cake:
3 cups all-purpose flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. salt
1 ½ Tb. Garam Masala (sub. Pumpkin Pie Spice or Chinese 5 Spice)
1 ½ cups brown sugar
1 ½ cups granulated sugar
3 sticks melted unsalted butter (1 1/2 cups)
6 large eggs
28 oz. can pure pumpkin puree (3 cups)

For the Maple Frosting:
2- 8 oz. packages cream cheese
3 sticks unsalted butter
2 Tb. pure maple syrup
2 tsp. vanilla extract
5-6 cups powdered sugar

Directions:

For the Pumpkin Spice Cake: Preheat the oven to 350 degrees F. Grease and flour THREE 9-inch cake pans and set aside.

Mix all the dry ingredients in a large bowl. Pour in the melted butter, pumpkin and eggs and beat (or whisk) until smooth.

Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed on.

Cool for 10 minutes then flip out of the pans and cool completely.

Use a serrated knife to trim the top of each cake to make a level surface.

For the Maple Frosting: Place the cream cheese, butter, maple syrup and vanilla in a bowl. Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached. Refrigerate until ready to use.

To Assemble. Place one cake on a cake plate. Spread 1/3 of the frosting in a thick layer over the top. Add the second cake on top spread another 1/3 of the frosting. Top with the third cake. Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. Garnish with chopped nuts if desired.

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109 Responses to “Pumpkin Spice Cake with Maple Frosting”

  1. #
    51
    a spoonful of yumm — October 14, 2011 @ 11:11 am

    wow ! this pumpkin spice cake looks fabulous

    Reply

  2. #
    52
    brandi — October 14, 2011 @ 11:50 am

    SO gorgeous! love that you used garam masala in this. spicy!

    Reply

  3. #
    53
    Grubarazzi (@Grubarazzi) — October 14, 2011 @ 12:16 pm

    Words cannot describe my love for this darn cake…seriously.

    Reply

  4. #
    54
    Angie's Recipes — October 14, 2011 @ 12:30 pm

    The cake looks stunning!

    Reply

  5. #
    55
    Christin — October 14, 2011 @ 3:05 pm

    What a gorgeous cake! Now I know what I’m making for Thanksgiving dessert! I love pumpkin, but I’m not crazy about the traditional pumpkin pie. This will be perfect!

    Reply

  6. #
    56
    marla — October 14, 2011 @ 6:44 pm

    I cannot get enough pumpkin in my world. Ever. I am with you on the Garam Masala or Chinese 5 Spice Powder. Love that. Will link up some recipes :)

    Reply

  7. #
    57
    Kita — October 15, 2011 @ 6:49 am

    That is one rocking cake! It looks stunning. I haven’t started with pumpkin yet because I am afraid once I go pumpkin this season – I wont come back! Craziness, I know. But this cake may just push me over the edge.

    Reply

  8. #
    58
    Brandon @ Kitchen Konfidence — October 15, 2011 @ 2:12 pm

    Wow, that is a grip of icing. And cake. Looks soooo good. I love the use of garam masala as well. I’ve been trying to integrate that spice more into my cooking recently. So complex and delicious.

    Just posted my recipe for Pumpkin Ricotta Crostata. You need to try this recipe.

    PS. Love the use of Linky. I am definitely going to explore that option for my own blog.

    Reply

  9. #
    59
    Katie @ BloomEveryday — October 15, 2011 @ 3:51 pm

    Great cake! This looks so amazing!

    Reply

  10. #
    60
    Amilia @justeverydayme — October 15, 2011 @ 7:07 pm

    Wow! This cake looks amazing. I’m going to have to come up with an excuse to make this sometime soon..before pumpkin starts being frowned upon ;) Thanks for sharing this recipe!

    Reply

  11. #
    61
    Maria — October 16, 2011 @ 2:28 am

    I love pumpkin too!!! Doesn’t everyone xD the pumpkin milkshake looks like a really good idea.

    Reply

  12. #
    62
    Jennifer @ Peanut Butter and Peppers — October 16, 2011 @ 5:25 am

    When I opened your page and saw that cake I swear I was going to lick my computer screen! It looks so good!!! OMG! I soooooo need to make this!!

    Reply

  13. #
    63
    Tessa — October 16, 2011 @ 3:44 pm

    Love how you frosted it. Looks rustic and delicious :)

    Reply

  14. #
    64
    Tessa — October 16, 2011 @ 3:44 pm

    Love how you frosted this. Rustic and gorgeous!

    Reply

  15. #
    65
    Jenny (VintageSugarcube) — October 16, 2011 @ 5:01 pm

    The heck with diamonds and roses and chocolates. Just gimme some of that triple threat pumpkin cake with all those scrumptious pecans and I’ll be a happy gal!

    Reply

  16. #
    66
    Katrina — October 16, 2011 @ 8:44 pm

    What a great, delicious looking cake!

    Reply

  17. #
    67
    naomi — October 16, 2011 @ 11:30 pm

    Absolutely gorgeous cake! I love it And I love the maple frosting.

    Reply

  18. #
    68
    Amy @ Gastronome Tart — October 17, 2011 @ 6:12 am

    I am a pumpkin addict as well. Although I haven’t been able to indulge in it much this year as we are getting ready to move this weekend :( Anyhow, great dessert! Looks and sounds delicious!

    Reply

  19. #
    69
    Cookin' Cowgirl — October 17, 2011 @ 8:40 am

    Beautiful! I want at LEAST one layer of this to my self….right now! ;)

    Reply

  20. #
    70
    Shabs — October 17, 2011 @ 12:33 pm

    Wowowowo , this cake looks absolutely gorgeous and scrumptuous .

    Reply

  21. #
    71
    foodies at home — October 17, 2011 @ 11:29 pm

    Hi…my name is Charisse and I’m a pumpkin addict too! We should seriously start a club! LOL…this is sending me over the edge!

    Reply

  22. #
    72
    Aggie — October 18, 2011 @ 12:04 pm

    Oh my goodness! This made me stop in my tracks. What a GORGEOUS cake Sommer!!

    Reply

  23. #
    73
    megan @ whatmegansmaking — October 23, 2011 @ 5:15 pm

    oh man, this looks so good!! What an amazing cake. :)

    Reply

  24. #
    74
    Brenda @ a farmgirl's dabbles — October 24, 2011 @ 7:19 pm

    Beautiful cake!! Love all the flavors.

    Reply

  25. #
    75
    Dmarie — October 30, 2011 @ 10:28 am

    major WOW factor!!

    Reply

  26. #
    76
    Sarah @ pão e queijo — November 10, 2011 @ 7:10 pm

    What a gorgeous cake, decoration, and photograph! It’s so refreshing to see a cake and frosting not made from a box… love it.

    Reply

  27. #
    77
    Ashley — November 26, 2011 @ 5:48 pm

    I saw your recipe and HAD to make it for Thanksgiving. It was AMAZING!!! I wound up doubling the recipe and making one 3 tier 8″ cake and three 2 tier 6″ cakes. I used the Garam Masala and the only change I made was I added more maple to the frosting – almost triple. For whatever reason, I just wasn’t getting as much maple as I wanted. My grandfather, who is a die hard pumpkin pie guy, informed me that he will never have another bite of pumpkin pie if it meant he could have this cake :) Thank you so much for posting an awesome, easy recipe that is so unique and is now a staple in my home.

    Reply

    • Sommer — November 26th, 2011 @ 5:53 pm

      Ashley, thanks for your sweet comment–I’m so happy it was a hit. You just made my day! :)

      Reply

  28. #
    78
    Jennifer — April 2, 2012 @ 9:36 pm

    Having just stumbled upon this recipe today and having no problem with pumpkin dishes year round combined with the excitement of seeing my pumpkin seeds/sprouts popping out of the soil this morning – I just may have to make this sometime this week.

    Reply

  29. #
    79
    Megan Pence @ Wanna be a Country Cleaver — September 18, 2012 @ 7:05 am

    I can’t say enough how much I am fawning over this cake. This is the stuff dreams are made of.

    Reply

  30. #
    80
    Living The Sweet Life — September 18, 2012 @ 7:29 am

    This is one GORGEOUS cake! And I agree… from september to the end of november we should all make a mandate to consume as much pumpkin as possible …
    Adding garam masala to this cake is BRILLIANT … such a great idea and I can only imagine how perfectly it matched with the sweet maple frosting – – this is on the top of my fall baking list!

    Reply

  31. #
    81
    The 36th AVENUE — September 29, 2012 @ 8:37 pm

    Oh my it looks so good. Thank you so much for the recipe. I am sharing it on my FB page!

    Reply

  32. #
    82
    Russell van Kraayenburg — October 10, 2012 @ 8:21 am

    Holy moly! I thought I had a doozy of a cake this week. I think you win. Now can I have a consolation slice please? : )

    Reply

  33. #
    83
    Sara — October 28, 2012 @ 9:28 pm

    Make cupcakes for a Halloween party at work and found some cute ones at the Food Network site. I did the pumpkin/haystack ones, and the suggested cupcake was a pumpkin spice cake with maple icing. I used your recipe, and they are delicious! The recipe made 2 dozen cupcakes with enough batter left for two 9-inch rounds (a bit thinner than yours but still pretty decent sized). Here’s the link the Food Network site – http://www.foodnetwork.com/holidays-and-parties/food-network-magazines-halloween-cupcakes/pictures/page-3.html.

    Thanks for the great recipe!

    Reply

    • Sara — October 28th, 2012 @ 9:31 pm

      P.S. I officially moved the recipe from my “Looks Yummy” to “Is Yummy” board on Pintrest!

      Reply

  34. #
    84
    Damara — November 25, 2012 @ 6:19 pm

    I made this cake for Thanksgiving and everyone was so impressed. The icing is decadent. I added more maple syrup than suggested. The cake is moist. The only possible downside is that the cake is huge. It makes an excellent presentation though. Thank you so much for the recipe this might become a Wychor family tradition.

    Reply

  35. #
    85
    Piping Bags — January 9, 2013 @ 3:01 am

    I’ve never heard of canned pumpkin puree…is there an alternative I can use if I can’t find it? Can I use fresh pumkin?

    Reply

  36. #
    86
    Rachel — November 3, 2013 @ 3:58 pm

    Tried this recipe and wasn’t all that pleased. I followed it for the most part, except that I added half as much garam masala. I’m so glad I did that, because 2 T would have been WAY too much. Perhaps the issue was that I was using some that I bought in India–it may be different than the kind you can get in the States. Anyway, the cake was too mushy due to the large amount of pumpkin puree and I could barely taste the maple in the frosting. I ended up doctoring the cake mix quite a bit to make it palatable and it ended up okay, but I was definitely disappointed.

    Reply

    • Sommer — November 3rd, 2013 @ 6:00 pm

      I’m so sorry to here that Rachel! I’ve made this cake many times and it’s always a crowd pleaser. I wonder what happened…

      Reply

  37. #
    87
    Kera — November 12, 2013 @ 10:32 am

    Maple syrup, or flavoring?

    Reply

  38. #
    88
    Hanna — September 24, 2014 @ 2:51 pm

    I’ve made this recipe a bunch of times always as cupcakes and they are always amazing. And it make a lot of cupcakes!! If it doesn’t turn out, you’re doing something wrong! Try again because you will love it! This is the only pumpkin thing I have ever enjoyed.

    Reply

  39. #
    89
    Chichi — November 5, 2014 @ 10:49 am

    Delicious looking cake. Love naked cakes

    Reply

  40. #
    90
    Mary Ann — December 4, 2014 @ 10:59 am

    This was crazy good. I mean, crazy good. I took it to work and one gal told me that she knows she is only 28 but feels pretty certain it is the best cake she has or will ever eat! Thank you for this keeper!

    Reply

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