Pumpkin Cake with Maple Cream Cheese Frosting

This pumpkin cake with maple cream cheese frosting is spiced with cinnamon, ginger, nutmeg, and cloves. All the essential pumpkin spice flavors tempered with the creamy coolness of cream cheese frosting. One of our most popular cakes.

A pumpkin cake with maple-cream cheese frosting on a teal cake stand.

This pumpkin cake, along with its incredible maple cream cheese frosting, is a recipe I developed a long time ago for an article I wrote for the Los Angles Times about Thanksgiving. I was killing two birds with one stone (forgive the holiday pun) by making my editor as well as The One happy. (The One loves anything pumpkin. This cake has actually beat out his former favorite autumn dessert, pumpkin pie.) Since then, this  recipe has become one of those baked-around-the-Internet desserts, like my ultimate chocolate chip cookies. I’ve seen my cake turned into some really clever loaves, mini-Bundt cakes, and, my favorite, cupcakes. It seems to take well to any form you can think to make it in.–David Leite

What to do if your frosting isn't quite as fluffy as you'd like

Folks rave about this maple-cream cheese frosting. Rightly so. But it can tend to be a bit on the soft side—as in, perhaps a little too soft if the cake needs to sit out for a few hours in a warm kitchen. (And by “a warm kitchen,” we mean a kitchen in which the Thanksgiving turkey is roasting and all four burners are blasting come Thanksgiving morning.) This is easily remedied by plopping an extra stick of butter in the recipe. (Isn’t it lovely how butter can fix all manner of problems?!) The result is a sturdier frosting, with no sacrifice in flavor, that’s able to withstand sitting out for several hours in any climate. If you’re one of those people who are averse to more calories, get your hands on the darker, more robust maple syrup formerly known as Grade B and recently redesignated as “Grade A Dark Color, Robust Taste,” the frosting magically holds up like a champ and requires no extra butter.

 

Pumpkin Cake With Maple–Cream Cheese Frosting

Pumpkin Cake With Maple–Cream Cheese Frosting

  • Quick Glance
  • (21)
  • 30 M
  • 1 H, 15 M
  • Serves 8 to 10
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Ingredients

  • For the pumpkin cake
  • For the maple cream–cheese frosting

Directions

Make the pumpkin cake

Crank the heat to 350° (175°C). Position a rack in the middle of the oven and butter two 8-by-2-inch cake pans and line them with parchment circles cut to fit the pans. Butter the parchment and coat the pan with flour, tapping out any excess. (You can instead spritz the pans with cooking spray for baking, if that’s easier for you than buttering and flouring.)

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper until well combined. Take a whiff. Heaven.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a good old-fashioned hand mixer on medium speed, beat the butter, dark brown sugar, and granulated sugar until fluffy, about 5 minutes.

Plop the eggs, 1 at a time, into the bowl, beating and scraping down the sides of the bowl after each addition. Alternate adding the flour and buttermilk mixtures to the bowl, starting and ending with the flour.

Dump in the pumpkin and beat just until the pumpkin is incorporated and the cake batter is smooth.

Spoon the batter into the prepared cake pans, dividing it evenly. Give each filled pan a good smack flat against the counter to release any air bubbles. (Simply hold the pan a couple inches above your countertop and drop it. Trust us. It works.)

Bake the cakes until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let the cakes cool in the pans on a wire rack for 10 minutes. Carefully turn out the cakes from the pans onto the wire rack, peel off the parchment paper, turn them right side up, and let them cool completely.

Make the maple-cream cheese frosting

In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a good old-fashioned hand mixer on medium speed, beat the cream cheese, butter, confectioners’ sugar, and maple syrup until fluffy.

To assemble the whole shebang, place a cake layer on a plate or cake stand and generously frost the top of it. Place the other cake on top and frost the sides and top, swirling the frosting like the pro that you are. If the frosting seems a touch on the soft side, slip the cake in the fridge for at least 30 minutes until the frosting is set or, if you notice it before you frost the cake, see our note above the recipe. Originally published May 10, 2009.

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Comments

  1. Thanks for an easy to follow and most accurate recipe for an incredible cake. Another bonus – it is not a heavy cake or a really sweet frosting. It was perfect after our Supper Club’s lasagna dinner and the folks loved it. The only thing I did different was to add some walnuts on top (mostly to hide my lack of decorating skills). Can’t wait to make this again.

  2. Hi David, What would it take to make this into a sheet cake? I’m trying to feed this to lots of people! Thanks!

    1. Jenny, now you’ve got me there. I’ve never baked a sheet cake. Here’s a useful cake chart from the folks at Wilton that can give you some idea. The best way to figure this out is to fill the baking sheets you want to use with water so that it comes two-thirds up the side of the pan. The total number of cups is the amount of batter you’ll need. Caveat: This is all theoretical and mathematical; it’s not from experience. But please write back after you make the cake to help others who might be in your situation!

    1. Hi Tammy, as we tested the recipe in cake pans, I’m reluctant to give you an exact time. I would use your cake tester and start testing it at 25 minutes. Please let us know your timing, and hope you enjoy the cake.

  3. I made these in cupcake form with a cinnamon cream cheese icing and everyone loved them!! I am wondering…could you make these with applesauce instead of the pumpkin for more of an apple spice cupcake?

  4. I can’t say enough good about this recipe. I doubled it and made cupcakes for a concert hall I volunteer at—people actually paid a buck a piece for them and then thanked us! The cupcakes were in the oven for about 20 minutes at 350°F. I also used pink banana squash instead of pumpkin because I had an overabundance this year, and it worked beautifully. Thanks for another wonderful recipe, David. I’m sure I don’t have to tell you, but it’s such a relief to be able to turn to any of your recipes and be confident that it will turn out delicious.

    1. mona, if I blushed any more, my face would match the Pursian rug. Thank you for you extremely kind words. I’m thrilled to know you enjoyed the cupcakes…and that you made money on them. You did better than I did!

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