Yield: 12 servings
Pumpkin Cake with Cinnamon Cream Cheese Frosting
This is the BEST Pumpkin Cake I have ever made! It’s a three layer cake of super moist pumpkin cake and a crazy delicious cinnamon cream cheese frosting!
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons pumpkin pie spice, optional, or ground cinnamon and a pinch of nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin puree, do not use pumpkin pie filling
- ¼ cup vegetable oil
- 1 cup whole milk
Maple-Cinnamon Cream Cheese Frosting
- 12 oz (1 1/2 packages) cream cheese, softened
- ¾ cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
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Instructions
- Preheat oven to 300°F. Butter and flour three 8-inch round cake pans or spray them with non-stick baking spray like Baker's Joy. Set aside. You can also use 9-inch round cake pans, keep an eye on them though as they will bake faster!
- In a medium bowl, mix flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl/stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin, and vegetable oil. Beat in the flour mixture alternately with the milk until just combined. Do not over mix the batter!
- Divide batter evenly into prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (You can also let them cool at room temperature on the counter. However, popping them into the freezer stops the cooking process much faster and keeps this cake super moist!)
Frosting
- In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
- Assemble the 3 layers with a thick layer of frosting in between each layer. Apply one final thick and even layer around the outside of the cake.
- Store frosted cake in the fridge until ready to serve in an airtight container or lightly covered with plastic wrap or foil. Allow the cake to warm up a little at room temperature before serving for the best texture.
Video
Notes
Storing: Cover the cake with a lid or plastic wrap and keep it in your fridge. It should stay fresh for up to 5 days.
Freezing: Bake the cake layers as normal, cool completely, then double wrap each layer in plastic wrap and a layer of foil. Freeze for up to 3 months. OR you can freeze slices or the entire frosted cake, double wrapped in plastic wrap and a layer of foil. To thaw, place cake in the fridge overnight.
Nutrition
Serving: 1, Calories: 770kcal, Carbohydrates: 122g, Protein: 6g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 266mg, Potassium: 105mg, Fiber: 1g, Sugar: 96g, Vitamin A: 829IU, Vitamin C: 0.02mg, Calcium: 54mg, Iron: 2mg