Pumpkin Spice Cake

Pumpkin Spice Cake – All the best flavors of the fall in a pumpkin cake recipe. Nothing can satisfy a pumpkin craving like Pumpkin Spice Cake with Maple Frosting.

Pumpkin Spice Cake

I am a pumpkin addict… and nothing can satisfy a craving like Pumpkin Spice Cake with Maple Frosting.

Unfortunately, pumpkin is strictly seasonal. If you dare bake a big pumpkin pie in the summer, people will look at you like you’re wearing undies on your head. Pumpkin cookies on Easter? Not on your life!

So that means, right now, we MUST stuff ourselves with as many pumpkin dishes as possible while we have the chance. No really. That’s an official component of fall.

This Pumpkin Spice Cake Recipe with Maple Frosting is my absolute favorite pumpkin recipe for feeding the pumpkin fetish. Granted, I do love these Pumpkin Cheesecake Bars and a good Pumpkin Milk Shake. Yet this cake, folks, is off the charts.

The Pumpkin Spice Cake with Maple Frosting is incomparably moist with a good amount of spice. I offer three options for spicing it up. 

The play-it-safe option: Pumpkin Pie Spice, a standard blend of your favorite fall spices. However, for the adventurous cook, I suggest adding either Garam Masala or Chinese 5 Spice Powder.

What Ingredients You Will Need

For the Pumpkin Spice Cake:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons sea salt
• 1 1/2 tablespoons garam masala (or pumpkin pie spice or Chinese 5 spice)
• 1 1/2 cups brown sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter melted
• 6 large eggs
• 28 ounces pure pumpkin puree about (Canned Pumpkin)

For the Maple Frosting:

• 16 ounces cream cheese
• 3 sticks unsalted butter
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 8-9 cups powdered sugar

How to Make Pumpkin Spice Cake

Let me start by telling you it’s a BIG cake–three 9-inch layers with a thick layer of maple frosting for each; perfect for sharing with a large group. Or not. 

For the Spice Cake:

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside.

Mix all the dry ingredients in a large bowl. Pour the melted butter, pumpkin, and eggs into the flour mixture and beat (or whisk) until smooth. (You could use a stand mixer with a paddle attachment or an electric mixer)

Divide the batter evenly among the three pans. Bake for 30-35 minutes until the top bounces back when pressed. A toothpick inserted into the center should come out clean as well. 

Cool for 10 minutes, then flip out of the pans and cool completely. Use a serrated knife to trim the top of each cake to make a level surface.

For the Maple Frosting:

Place the cream cheese, butter, maple syrup, and vanilla in a bowl. 

Beat until light and creamy. Slowly add the powdered sugar and beat until the desired consistency is reached and to the sweet taste you want.

Refrigerate until ready to use.

To Assemble:

Place one cake on a cake plate—Spread 1/3 of the frosting in a thick layer over the top. 

Add the second cake on top and spread another 1/3 of the frosting. Top with the third cake. 

Place the remaining frosting in a piping bag with a decorative tip. Pipe stars over the top of the cake. If desired, garnish with chopped nuts.

See the Full (Printable) Spice Cake with Maple Frosting Recipe Below!

Pumpkin Dessert Tips

So… Pumpkin Pie Spice? Or Garam Masala or Chinese 5 Spice Powder?

Both of the latter include the comfort of cinnamon, but also provide an extra kick of various exotic spices (potentially), including nutmeg, fennel, cardamom, coriander, cumin, star anise, ginger, and clove. Some of these are considered “savory” spices, but you’d be amazed at what they can do for a cake.

The Maple Frosting in this Pumpkin Spice Cake with Maple Frosting. It’s the perfect complement to the Pumpkin Spice Cake, with an earthy sweetness and creamy texture. It takes this pumpkin masterpiece to the next level.

L.O.V.E. this cake. And so will you!

Frequently Asked Questions

Does this dessert need to be refrigerated?

You can let it sit out for 3 days at room temperature, or it will last 7-10 days in the refrigerator. Make sure to wrap it well.

Can I freeze this layer cake?

Wrap the cake well with a layer of plastic wrap, then foil. Freeze for up to 6 months. Then thaw at room temperature.

What if I want to make these into cupcakes?

For cupcakes, I would increase the heat to 375 (for a higher dome) and bake for 20-24 minutes. This recipe would make about 18-24 cupcakes.

Other Great Cake Recipes

• Fresh Strawberry Bundt Cake Recipe
• Best Cream Cheese Pound Cake 
• Perfect Southern Caramel Cake 
• Kahlua Sour Cream Coffee Cake
• Brown Butter Brown Sugar Cookies
• Classic Custard Cake
• Caribbean Spice Rum Cake
• Upside Down Blueberry Orange Cake
• Gooey Butter Cake with Ground Almonds
• Quintessential Chocolate Cake
• Pumpkin Pound Cake with Chocolate Glaze Sauce
• Coconut Banana Bread
• Cinnamon Dulche Latte Cake
• Best Carrot Cake with Cream Cheese Frosting
• Homemade Buttercream Frosting by My Baking Addiction
• Lemon Bundt Cake by A Latte Food

Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and sodium percentages.

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