Pumpkin Cake with Pumpkin Maple Cream Cheese Frosting
A moist pumpkin cake with a spiced pumpkin maple frosting adapted from A Spicy Perspective Recipe.
Pumpkin Spice Cake (2 Layer) Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon Chinese 5 spice
- 1 cups brown sugar
- 1 cups granulated sugar
- 1 cup unsalted butter melted
- 4 large eggs room temperature
- 1 teaspoon vanilla
- 2 cups of pumpkin puree
Pumpkin Maple Frosting Ingredients
Pumpkin Spice Cake Instructions
Mix first six ingredients together with a whisk. Sift. Set aside.
Mix sugars together. Add melted butter.
Add eggs one at a time and mix thoroughly.
Alternately, add flour mixture and pumpkin mixture, finishing with flour.
Prepare two 9 inch baking pans with butter and flour.
Pour evenly into pans (I use a scale).
Bake at 350 for 30-35 minutes.
Pumpkin Maple Cream Cheese Frosting Instructions
Whip together cream cheese and butter.
Add pumpkin and maple extract.
Add in vanilla.
Add spice to the pumpkin puree.
Add confectioner's sugar a cup at a time.
Whip until thoroughly mixed together.
Cool Cake completely. Freeze for 15 minutes.
Frost with crumb frosting, barely skimming the cake.
Freeze each cake again for 15-20 minutes.
Frost cake. Put one inch high of frosting on first layer. Place second layer on top. Frost cake.
Take out 30 minutes prior to serving.