Description
A cozy and comforting pumpkin cake topped with indulgent maple cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup maple syrup
- Chopped pecans or walnuts (optional)
- Milk (as needed for frosting consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and oil. Beat until creamy. Add eggs one at a time and mix until fully incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, and spices. Gradually add this to the wet mixture, stirring gently until just combined.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cakes to cool for 10 minutes before transferring to wire racks.
- Prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, maple syrup, and a pinch of salt, mixing until creamy.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and then layering the second cake. Frost the remaining frosting on the outside of the cake.
- Optional: Garnish with chopped nuts and a drizzle of maple syrup. Chill in the fridge for 30 minutes before serving.
Notes
For a gluten-free version, use almond or coconut flour. For a lighter cake, substitute oil with unsweetened applesauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin cake, fall desserts, cream cheese frosting, autumn recipes, holiday baking
