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)
- Preheat the oven to 350C. Cover two 15cm round baking pans with a non-stick spray.
- In a large mixing bowl combine together brown and white sugar, eggs, pumpkin puree, and olive oil.
- Add flour, baking powder, soda, salt, and all the spices. Mix well until everything is incorporated.
- Divide batter between pans and bake for 30 minutes. Let it cool on a wire rack.
- Meanwhile, for the cream, beat butter with cream cheese with a mixer, add maple syrup and vanilla extract.
- Sift icing sugar and add it gradually to the maple cream. Mix until light and fluffy.
- If cream appears to be a bit runny, put it in the fridge for 10 minutes.
- 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.
- 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.