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Pumpkin Cake with Maple Cream Cheese frosting | Sweet Fix Baker

Pumpkin Cake with Maple Cream Cheese frosting

Pumpkin Cake with Maple Cream Cheese frosting

35 mins prepServes 20

The softest and yummiest Pumpkin cake you’ll ever have, with a tangy and creamy maple cream cheese frosting to pair it with.

20 servings

What you need

organic eggs

1 organic eggs, room temperature

granulated sugar

1 cup granulated sugar

brown sugar

¾ cup brown sugar

pumpkin puree

15 oz pumpkin puree, unsweetened

canola oil

1 cup canola oil

cinnamon

allspice

vanilla extract

2 tsp vanilla extract

all purpose flour

2 cup all purpose flour

baking powder

2 tsp baking powder

baking soda

1 tsp baking soda

salt

unsalted butter

1 cup unsalted butter, room temperature

vanilla paste

1 tsp vanilla paste, or extract

cream cheese

16 oz cream cheese, softened

maple syrup

3 tbsp maple syrup

powdered sugar

2 cup powdered sugar, measured then sifted

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Instructions

Pumpkin Cake
1 Grease and line the bottom with parchment paper of three 6 inch baking pans; pre-Heat oven to 350 F
2 Mix eggs, sugar, pumpkin purée, oil, cinnamon, all-spice, vanilla and whisk until combined
3 Add flour, baking soda, baking powder and salt. Stir until just combined, without over mixing!
4 Pour into pans and bake for 40-45 min or until a toothpick inserted in the middle comes out clean
5 Let cool completely before frosting
Maple Cream Cheese Frosting
7 Beat butter and vanilla on medium speed until fluffy (1 min)
8 Add cream cheese and maple syrup and beat until just combined. Do not over beat!
9 Incorporate powdered sugar and mix until just combined
10 Frost cake and decorate. For a tutorial of the fondant pumpkins watch video tutorial below

View original recipe

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