Pumpkin Spice Cake with Maple Frosting
Pumpkin Spice Cake – All the best flavors of the fall in a pumpkin cake recipe. Nothing can satisfy a pumpkin craving like Pumpkin Spice Cake with Maple Frosting.
Pumpkin Layer Cake
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.
Pumpkin Spice Cake Mix
This Pumpkin Spice Cake Recipe 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.
The Pumpkin Spice Cake with Maple Frosting 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. However, for the adventurous cook, I suggest adding either Garam Masala or Chinese 5 Spice Powder.
What Ingredients You Will Need
For the Pumpkin Spice Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons garam masala (or pumpkin pie spice or Chinese 5 spice)
- 1 1/2 cups brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter melted
- 6 large eggs
- 28 ounces pure pumpkin puree about (Canned Pumpkin)
For the Maple Frosting:
- 16 ounces cream cheese
- 3 sticks unsalted butter
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 8-9 cups powdered sugar
How to Make This Pumpkin Spice 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.
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 into the flour mixture and beat (or whisk) until smooth. (You could use a stand mixer with a paddle attachment or an electric mixer)
Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed. A toothpick inserted into the center should come out clean as well.
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 and to the sweet taste you desire.
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 and 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.
See the Full (Printable) Fresh Pumpkin Spice Cake Recipe Below!
Pumpkin Dessert Tips
So… Pumpkin Pie Spice? Or Garam Masala or Chinese 5 Spice Powder?
Both of the latter 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.
The Maple Frosting in this Pumpkin Spice Cake with Maple Frosting. It’s 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. And so will you!
Frequently Asked Questions
Does this dessert need to be refrigerated?
You can let it sit out for 3 days at room temperature, or it will last 7-10 days in the refrigerator. Make sure to wrap it well.
Can I freeze this cake?
Wrap the cake well with a layer of plastic wrap, then foil. Freeze for up to 6 months. Then thaw at room temperature.
What if I want to make these into cupcakes?
For cupcakes, I would increase the heat to 375 (for a higher dome) and bake for 20-24 minutes. This recipe would make about 18-24 cupcakes.
Other Great Cake Recipes
- Fresh Strawberry Bundt Cake Recipe
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Brown Butter Brown Sugar Cookies
- Classic Custard Cake
- Caribbean Spice Rum Cake
- Upside Down Blueberry Orange Cake
- Gooey Butter Cake with Ground Almonds
- Quintessential Chocolate Cake
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Coconut Banana Bread
- Cinnamon Dulche Latte Cake
- Best Carrot Cake with Cream Cheese Frosting
- Homemade Buttercream Frosting by My Baking Addiction
- Lemon Bundt Cake by A Latte Food
Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and sodium percentages.
Pumpkin Spice Cake with Maple Frosting
Ingredients
For the Pumpkin Spice Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons garam masala or pumpkin pie spice or Chinese 5 spice
- 1 1/2 cups brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter melted
- 6 large eggs
- 28 ounces pure pumpkin puree about 3 cups
For the Maple Frosting:
- 16 ounces cream cheese
- 3 sticks unsalted butter
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 8-9 cups powdered sugar
Instructions
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.
- 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.
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!
Absolutely gorgeous cake! I love it And I love the maple frosting.
What a great, delicious looking cake!
Love how you frosted this. Rustic and gorgeous!
Love how you frosted it. Looks rustic and delicious :)
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!
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!!
I love pumpkin too!!! Doesn’t everyone xD the pumpkin milkshake looks like a really good idea.
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!
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Great cake! This looks so amazing!
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.
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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.
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 :)
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!
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The cake looks stunning!