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…
Ingredients for Cake
- 3 Cups All Purpose Flour
- 2 1/2 Tablespoons Pumpkin Pie Spice
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Unsalted Butter
- 1 Cup Brown Sugar
- 3/4 Cup White Sugar
- 3 Eggs
- 1 (15 oz) can of Pumpkin Puree
- 1 1/2 Tablespoon Vanilla Extract
- 1/4 Cup Canola Oil
- 1 Cup Milk
Ingredients for Frosting
- 2 – 8 oz blocks of Cream Cheese
- 3/4 Cup of Butter
- 3 Tablespoons Pure Maple Syrup
- 2 Teaspoons Vanilla Bean Paste ( Found some at Trader Joes!)
- 1 1/2 Teaspoons Cinnamon
- 2 Teaspoons Pumpkin Pie Spice
- 4 Cups Powdered Sugar.
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.
Frosting
While your cake is in the oven, clean mixer and attachments and start on the frosting. Make sure butter and cream cheese are at room temperature, and can cream together easily. After you mix cream cheese and butter, add vanilla bean paste, pumpkin pie spice, and cinnamon. Then add one cup of powdered sugar at a time until the frosting is mixed well and is smooth and creamy.
Assembly
When cake is done, flip it upside down onto cooling rack. When cake is cool, wrap gently with parchment paper and refrigerate for about an hour. Cakes should be about 3 – 4 ” high. Cut both cakes in half using a large knife making sure to get the slice as even as possible. Trim top of one cake, making it flat to keep each layer uniform. Divide frosting in 4 even amounts and start frosting each layer making sure to get a generous amount near edges. Cool in fridge for at least 1/2 hour to allow frosting to set.
Cut and serve, then get ready for the rave reviews!
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