December 8, 2022

Offersmalta

A Day with Food

Pumpkin Spice Cake with Maple Frosting

5 min read

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 Spice Cake close up shot

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 Cake Recipe on plates and cake stand

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.

Spiced Pumpkin Cake with Maple Frosting on cake stand

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.

maple frosting

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!

Fall Pumpkin Cake

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!

sliced spiced pumpkin cake

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.

best fall cake recipes

Other Great Cake Recipes

sliced spice cake with pumpkin

Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and sodium percentages.

Pumpkin Spice Cake with Maple Frosting

Nothing can satisfy a pumpkin craving like Pumpkin Spice Cake with Maple Frosting.

Servings: 16 slices

For the Pumpkin Spice Cake:

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.

Serving: 1slice, Calories: 796kcal, Carbohydrates: 103g, Protein: 8g, Fat: 41g, Saturated Fat: 25g, Cholesterol: 168mg, Sodium: 516mg, Potassium: 309mg, Fiber: 3g, Sugar: 80g, Vitamin A: 9030IU, Vitamin C: 2.1mg, Calcium: 117mg, Iron: 2.3mg

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