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Pumpkin cake with maple frosting

Pumpkin cake with maple frosting




  • 100g brown sugar
  • 100g white sugar
  • 2 eggs
  • 225g pumpkin puree
  • 120ml light olive oil
  • 125g plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger


  • 225g unsalted butter, softened
  • 170g cream cheese
  • 240ml maple syrup
  • 150g powdered sugar
  • 1 tsp vanilla extract
  • Pecans for decoration (toasted and chopped)


  1. Preheat the oven to 350C. Cover two 15cm round baking pans with a non-stick spray.
  2. In a large mixing bowl combine together brown and white sugar, eggs, pumpkin puree, and olive oil.
  3. Add flour, baking powder, soda, salt, and all the spices. Mix well until everything is incorporated.
  4. Divide batter between pans and bake for 30 minutes. Let it cool on a wire rack.
  5. Meanwhile, for the cream, beat butter with cream cheese with a mixer, add maple syrup and vanilla extract.
  6. Sift icing sugar and add it gradually to the maple cream. Mix until light and fluffy.
  7. If cream appears to be a bit runny, put it in the fridge for 10 minutes.
  8. Spread half of a cream on a first layer, top with the second layer and spread the rest of the cream on top. Chop some pecans and sprinkle on top.
  9. Chill for at least 1 hour before serving.

This pumpkin layer cake with maple butter cream cheese frosting and toasted pecans is just right what you need for the fall season! Especially for Thanksgiving. 🙂

It will take you less than two hours in total with all the cooling and decorating to make this delicious, moist, flavourful cake with fully-flavoured buttery maple cream.

I’m not a big fan of cream cheese frosting with lots of powdered sugar, so I created the recipe where you will need mostly maple syrup! Just chill cream in the fridge for 10 to 15 minutes before using if it looks too runny for spreading.

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