Pumpkin Cake with Maple Cream Cheese Frosting

Oct 27

Pumpkin Cake with Maple Cream Cheese Frosting – Moist pumpkin cake layers with chocolate ganache and maple cream cheese frosting.

Perfect Fall Flavors

Fall is (or was) officially here just a few weeks ago and I was so excited about it. It was hard leaving California nearly five years ago, but knowing I’d get to enjoy the fall season made the move a little easier. Drives through the canyon and even the view from my backyard are so amazing this time of year. And like many of you, I also love fall because it brings with it so many delightful flavors I get to incorporate into my cakes!

I have a lineup of seasonal cakes I’ll be sharing, starting with pumpkin cake, layered with chocolate ganache and maple cream cheese frosting. The cake moist and flavorful and a perfect pairing with chocolate and maple.


5 from 2 votes

Pumpkin Cake with Chocolate Ganache and Maple Cream Cheese Frosting

Pumpkin cake with chocolate ganache filling and maple cream cheese frosting.



  • 1 1/2 cup (300 g) granulated sugar
  • 3/4 cup (165 g) packed brown light brown sugar
  • 5 large eggs room temperature
  • 1 cup (218 g) vegetable oil
  • 1 1/2 teaspoons (6.3 g) vanilla
  • 2 cups (400 g) pumpkin purée 
  • 3 cups (360 g) all-purpose flour
  • 1 1/2 tablespoon (18 g) baking powder
  • 3 teaspoons (7.8 g) ground cinnamon
  • 1 1/2 teaspoon (4 g) ground ginger
  • 1 teaspoon (3 g) nutmeg
  • 1 teaspoon (5.6 g) salt


  • 1 cup (150 g) semi sweet or dark chocolate chips
  • 1/2 cup (115.5 g) heavy whipping cream 


  • 1 cup (226 g) unsalted butter slightly cold
  • 1 cup (225 g) cream cheese room temperature
  • 5 cups (625 g) powdered sugar measured and then sifted
  • 1 teaspoon (4.2 g) vanilla extract
  • 1/2 teaspoon (1.3 g) cinnamon
  • 1/4 cup (56.25 g) pure maple syrup
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.



  1. Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds and spray again. Set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
  4. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
  5. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.


  1. Place the chocolate chips and cream in a microwave safe bowl. Microwave for about 30-60 seconds. Stir until glossy.


  1. In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
  2. Gradually add in powdered sugar, while mixer is on low speed.

  3. Add vanilla, cinnamon and maple syrup and whip until light and fluffy, about 4-5 minutes.
  4. Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.


  1. Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.

  2. Pipe a rim of frosting around the edge of the cake and then spread about 1/2 cup ganache on the first layer of cake. Repeat with second cake layer.

  3. Place the third cake layer, bottom-side up, on top and frost with a crumb coat.

  4. Let the cake chill in the freezer for 10 minutes and then add additional frosting.

12 thoughts on “Pumpkin Cake with Maple Cream Cheese Frosting

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  1. This is the best pumpkin spice cake recipe! I have made it twice in the last week. Layers rise perfectly and are moist & flavorful. Addition of ganache between the layers & the frosting take it to the next level of deliciousness. Will be my “go to” pumpkin spice cake recipe from now on!

  2. Hello! Could you use maple extract in the buttercream instead of maple syrup and change up the quantity? Thanks! Looking forward to making this cake for Thanksgiving!

  3. 5 stars
    I baked this cake for canadian Thanksgiving dessert this past weekend. Oh my gosh- it is the perfect fall cake: moist, so pumpkin spice-ey and delicious. Thanks so much for the great recipe! I tweaked the buttercream: omitted the cinnamon, used less icing sugar (3.5 cups) and instead of the 1/4 cup syrup used 2 tbsp syrup & 2 tsp butter tart whiskey 😋

  4. Would you also recommend this with white chocolate instead? I’d like to decorate with white chocolate skulls for Halloween!

  5. My frosting turned out so yummy but came out really runny. How long should I refrigerate it ? What should I add to the frosting to reach a consistency which can be used to pipe some swirls on cupcakes ?