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Pumpkin Cake with Chocolate Ganache and Maple Cream Cheese Frosting

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

Ingredients

FOR THE CAKE

  • 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 tablespoon (12 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

FOR THE GANACHE

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

FOR THE BUTTERCREAM

  • 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
US Customary - Metric

Instructions

FOR THE CAKE

  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.

FOR THE GANACHE

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

FOR THE BUTTERCREAM

  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.

ASSEMBLY

  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.