Pumpkin Cake With Maple Cream Cheese Frosting

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cake:.
  • Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
  • Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
  • In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
  • Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
  • Evenly divide cake mixture between the two prepared cake pans.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
  • Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
  • Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
  • Frosting:.
  • Beat sugar and butter with mixer or in stand mixer.
  • Gradually add confectioner's sugar and maple syrup while blending.
  • You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
  • Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
Advertisement