Maple Frosted Pumpkin Spice Cake

Pumpkin Spice Cake – A pumpkin cake recipe with all of the best fall flavors. Nothing beats Pumpkin Spice Cake with Maple Frosting for satisfying a pumpkin craving.

Layered Pumpkin Cake

I’m a pumpkin fiend… Nothing beats Pumpkin Spice Cake with Maple Frosting for satisfying the craving.

Unfortunately, pumpkin is only available during the fall season. People will look at you like you’re wearing undies on your head if you bake a large pumpkin pie in the summer. On Easter, pumpkin cookies? Never in your life!

So, while we have the opportunity, we must consume as many pumpkin dishes as possible right now. No, seriously. That is an official feature of autumn.

Pumpkin Spice Cake Mix

This Pumpkin Spice Cake with Maple Frosting is my absolute favorite pumpkin recipe for satisfying my pumpkin obsession. I do, however, enjoy these Creamy Chocolate Pumpkin Bars and a good Pumpkin Milk Shake. This cake, however, is out of this world.

The Pumpkin Spice Cake with Maple Frosting is unbelievably moist and spiced. I offer three different ways to spice it up.

Pumpkin Pie Spice, a standard blend of your favorite fall spices, is a safe bet. However, for the more adventurous cook, I recommend adding garam masala or Chinese five-spice powder.

What Ingredients You Will Need

For the Pumpkin Spice Cake:

• 3 cups regular flour
• 1.5 teaspoon baking powder
• 1.5 teaspoon baking soda
• 1 teaspoon sea salt 1 tablespoon garam masala (or pumpkin pie spice or Chinese 5 spice)
• 1 pound brown sugar
• granulated sugar 1 1/2 cups
• 1 1/2 cups melted unsalted butter
• six large eggs
• approximately 28 ounces of pure pumpkin puree (Canned Pumpkin)

For the Maple Frosting:

• 16 oz. cream cheese
• 3 pounds unsalted butter
• two tbsp pure maple syrup
• 2 tsp. vanilla extract
• 8 to 9 cups powdered sugar

How to Make This Pumpkin Spice Cake

Let me begin by saying that this is a BIG cake—three 9-inch layers with a thick layer of maple frosting on top of each; ideal for sharing with a large group. Or not.

Preheat the oven to 350°F for the PUMPKIN SPICE CAKE. Set aside three 9-inch cake pans that have been greased and floured.

In a large mixing bowl, combine all of the dry ingredients. Combine the flour, melted butter, pumpkin, and eggs in a mixing bowl and beat (or whisk) until smooth. (You could use an electric mixer or a stand mixer with a paddle attachment.)

Divide the batter among the three pans evenly. Bake for 30-35 minutes, or until the top springs back when lightly pressed. A toothpick inserted in the center should also come out clean.

Cool for 10 minutes before removing from the pans to cool completely. Trim the top of each cake with a serrated knife to create a level surface.

FOR THE MAPLE FROSTING:

In a mixing bowl, combine the cream cheese, butter, maple syrup, and vanilla.

Beat until the mixture is light and creamy. Slowly add the powdered sugar and beat until the desired consistency and sweetness are reached.

Place in the refrigerator until ready to use.

TO MAKE: Arrange one cake on a cake plate. Spread a thick layer of 1/3 of the frosting over the top.

Spread another third of the frosting on top of the second cake. Finish with the third cake.

Fill a piping bag with the remaining frosting and a decorative tip. Pipe stars onto the cake’s top. If desired, garnish with chopped nuts.

See the Full (Printable) Fresh Pumpkin Spice Cake Recipe Below!

Pumpkin Dessert Tips

So, what about Pumpkin Pie Spice? Or how about Garam Masala or Chinese Five Spice Powder?

Both of the latter include cinnamon for comfort, but also provide an extra kick of exotic spices such as nutmeg, fennel, cardamom, coriander, cumin, star anise, ginger, and clove (potentially). Some of these are considered “savory” spices, but you’d be surprised what they can do for a cake.

This Pumpkin Spice Cake with Maple Frosting has a maple frosting. With an earthy sweetness and creamy texture, it’s the ideal accompaniment to the Pumpkin Spice Cake. It elevates this pumpkin masterpiece to new heights.

I adore this cake. and you will as well!

Frequently Asked Questions

DOES THIS DESSERT NEED TO BE REFRIGERATED?

It will keep at room temperature for 3 days or in the refrigerator for 7-10 days. Make sure to wrap it tightly.

CAN I FREEZE THIS CAKE?

Wrap the cake tightly in plastic wrap, then foil. Store in the freezer for up to 6 months. Thaw at room temperature after that.

WHAT IF I WANT TO MAKE THESE INTO CUPCAKES?

For cupcakes, raise the temperature to 375°F (for a higher dome) and bake for 20–24 minutes. This recipe yields approximately 18–24 cupcakes.

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