PUMPKIN WEEK: Pumpkin Spice Cake with Maple Frosting

*please excuse the pictures in this post.  I decided to make this cake at night after a few glasses of wine.  

Hello hello,

It’s time for another rendition of theme weeks and this week is brought to you by pumpkin!  (insert pumpkin foofaraw here)  Truth be told, it’s still 80 degrees in SoCal right now, so my mind is not registering “Pumpkin Week” quite yet.  However, in the spirit of team camaradarie, I decided to join the party with a pumpkin spice cake.

photo 4-001

I know you’re probably thinking, “Pumpkin spice cake?  Yawn.”  But let me tell you, this cake is a delicate balance of pumpkin, spices, and sweetness that you will want to add to your repertoire of “classic” recipes.

Now, in researching pumpkin spice cake, I found there were not many variations in recipes.  Some called for buttermilk or sour cream to moisten things up, but I felt like the pumpkin would create enough moisture on its own.  Other recipes went crazy on spices, but I wanted to let the pumpkin shine through.

This cake turned out perfect!  The cake was full of flavor and the sweetness of the maple frosting balanced with the spiciness of the cake.  I am definitely making this again for Thanksgiving.

For the cake, you will need:

  • 1.5 sticks softened butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 (15 oz.) can pumpkin
  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2.5 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves

Preheat oven to 350 degrees.

Mix the dry ingredients together in a bowl and set aside (flour, baking soda, salt, spices).

The finest of supermarket spices.

The finest of supermarket spices.

Using a mixer, beat together butter and sugars until combined.  Add eggs one at a time and vanilla.  Beat until creamy.

wet pumpkin ingredients

Then add the canned pumpkin until just combined.

Slowly add the dry ingredients to the pumpkin mixture until the dry ingredients are fully incorporated.

Pour batter into greased bundt pan (or use my pal, Comfortably Domestic’s handy baking pan conversion chart).  Bake for approximately 25-30 minutes (check with a toothpick).

pumpkin batter

For the frosting, you will need:

  • 1/2 stick butter
  • 1 (8 oz.) block cream cheese
  • 1 tsp. vanilla extract
  • 4 Tbsp. maple syrup (I used the real maple syrup.  You might want to taste as you go if you are using the imitation stuff because it’s a little stronger.)
  • 3-4 cups powdered sugar

Wait until the cake has cooled completely.

Beat butter, cream cheese, vanilla, and syrup together until creamy.

Add powdered sugar one cup at a time until it is as sweet as you would like.  I think I stopped at 3.5 cups, but I was eye-balling it.  I should stop doing that when I’m developing a recipe, but whatever.

Spread the frosting over the entire cake until it’s as perfect or messy as you like.  Mine was rather messy, as you can see.

frosted cake

-Mads

Please check out the other wonderful recipes for Pumpkin Week!

Monday:

Kirsten @ Comfortably Domestic – Pumpkin Cinnamon Rolls
Beka @ Kvetchin’ Kitchen – Pumpkin Streusel Bread

Tuesday:
Carrie @ Bakeaholic Mama – Pumpkin Pie Macarons
Jeanne @ Inside NanaBread’s Head – Hazelnut Pumpkin Waffles with Cinnamon Honey Butter

Wednesday:
Megan @ Country Cleaver – Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping
Allison @ Decadent Philistines – Pumpkin Marshmallows & Pumpkin Spice Syrup
Shanna @ Pineapple & Coconut – Creamy Maple Bacon Pumpkin Risotto

Thursday:
Anne @ From My Sweet Heart – Pumpkin Doughnuts with Cream Cheese Icing & Candied Pepitas
Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart

Friday:
Madeline @ Munching in the Mitten – Savory Pumpkin Tart
Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash
Kirsten @ Comfortably Domestic – Pumpkin Kiss Cookies

Saturday:
Beka @ Kvetchin’ Kitchen – Pumpkin Scones
Monica @ The Grommom – Pumpkin Ice Cream

16 thoughts on “PUMPKIN WEEK: Pumpkin Spice Cake with Maple Frosting

  1. Girrrrrrl! I want to dive face first into the frosting on your Bundt! Pumpkin spice cake is highly underrated. Glad you stepped up to give it Props. I love your spice combination. Allspice makes the pumpkin world go ’round, for sure!

  2. Mads….I’m thinking I should start drinking wine when I bake cuz this cake looks AMAZING. You can just see how moist and rich with pumpkin it is! LOVE it!!! I’m with you…it’s like summertime here in D.C. right now…so hard to jump on the pumpkin bandwagon. But I have to tell you…I am all over this cake! : )

  3. (1) I LOVE your preface and can relate very strongly. TESTIFY!
    (2) I am wild about spice cake in any form. Add pumpkin and I am a sucker. After all your talking up on this, it is definitely going on my “Bake and Suck-Up” List.

  4. LOLOLOL.

    I feel like the only times I ever bake are immediately after a run and I am still in workout clothes or I am definitely doing The Wine. I think we both know that the presence of frosting is more important to me than the actual aesthetic of the frosting.

    p.s. I think I may need to make maple frosting for everything because it is the happiest flavor.

    Happy Pumpkin Week!

  5. I want to dive face first into all that frosting too. I LOVE baking bundts, I love spice cake, I love pumpkin in cake form. And I FULLY agree baking/posting should be done with a glass of wine in hand. I like your style!! This will be made this year!!!

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