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5 from 7 votes

Pumpkin Cake with 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 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

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
  • *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.

Instructions

FOR THE CAKE

  • 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.
  • 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. 
  • 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.
  • 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).
  • Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE GANACHE

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

FOR THE BUTTERCREAM

  • In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
  • Gradually add in powdered sugar, while mixer is on low speed.
  • Add vanilla, cinnamon and maple syrup and whip until light and fluffy, about 4-5 minutes.
  • Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

  • 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.
  • 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.
  • Place the third cake layer, bottom-side up, on top and frost with a crumb coat.
  • Let the cake chill in the freezer for 10 minutes and then add additional frosting.