Quadruple Layer Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting
Happy Fall Y’all! This Pumpkin cake is EVERYTHING! Oh my goodness! A classic recipe full of so much flavor, your family is gonna be begging for more! It’s easy to make, and so delicious! It is a perfect desert for Thanksgiving! The warm spicy flavors pair perfectly with a cup of your favorite black tea. I am not usually a frosting girl, I like whipped cream based frostings, and have never been a big fan of over sweet buttercreams, but this frosting is perfection! It is tangy, light, sweet, and spicy all in one. The Cream Cheese, Cinnamon, Pumpkin Pie spice, and Maple is the perfect flavor combination! I hope you enjoy this recipe and it will become a new fall tradition to bake every year! Enjoy…
Directions
- Preheat Oven to 300 degrees F.
- Prepare two 8″ round cake pans by spraying Pam for Baking. Set aside.
- In medium size bowl, mix together Flour, Salt, Baking Soda, and Pumpkin Pie Spice (set aside)
- In large mixer bowl, Cream the butter and sugars for two minutes on high.
- Beat in eggs one at a time
- Add Vanilla, Pumpkin Puree, Oil and Milk.
- Mix well scraping the sides of the bowl down as you go.
- Add the dry ingredients to wet ingredients, and mix using the paddle attachment until your batter is ready for pans.