Name: Pumpkin Spice Cake with Cinnamon Cream Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups heavy whipping cream; 1 teaspoon pure vanilla extract; 2 tablespoons maple syrup; 2 teaspoons ground cinnamon; 4 large eggs, at room temperature; 1 1/2 cups sugar; 1 cup canola oil; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground clove; 1/2 teaspoon nutmeg; 1 can pumpkin puree (15oz); 1/2 cup chopped pecans

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Pumpkin Spice Cake with Cinnamon Cream Frosting—This perfect Pumpkin Spice Cake recipe is made completely from scratch with three layers of moist cake, loaded with pecans and frosted with a fluffy layer of cinnamon maple cream frosting.

Pumpkin Spice Cake with Cinnamon Frosting on stand.

This super moist pumpkin spice cake is bursting with fall flavors! It is perfectly spiced, loaded with pecans and covered with a sweet cinnamon and maple cream frosting.

The cake is really easy to make and takes 15 minutes preparation before you let the oven do the rest of the work for you.

Make this pumpkin cake for an afternoon dessert and enjoy it along some warm cider with your family and friends.

Pumpkin Spice

Pumpkin spice is a combination of cinnamon, ginger powder, clove and nutmeg. It is the key ingredient for many fall recipes and pairs well with pumpkin based desserts. I like to add some black pepper to it to give the spice a nice kick.

You can totally make pumpkin spice at home or buy it ready from your local grocery store.

Ingredients Needed:

To make the Pumpkin Spice Cake you will need eggs, sugar, canola oil, all-purpose flour, baking powder, baking soda, salt, milk, pumpkin puree and pecans. I am also using a handful of spices with this cake; ginger, cinnamon, nutmeg, clove powder and pumpkin spice.

To prepare the Cinnamon and Maple Frosting you will need heavy whipping cream, pure vanilla extract, maple syrup and cinnamon.

How to Make Pumpkin Spice Cake

Preheat oven to 350F (180C); grease a 3 x 8-inch round baking pan and set aside.

In a stand mixer fitted with wire attachment whisk eggs, sugar and oil until double in volume. Add pumpkin and milk. Beat to combine.

In a mixing bowl sift together flour, baking powder, baking soda, salt, and all spices. Fold into the egg mixture until just combined. Add chopped pecans and mix to combine.

Pour the batter in prepared pan and bake for 60 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool completely.

Preparing the Cinnamon Maple Frosting

In a stand mixer fitted with wire attachment (you can use hand mixer too) whisk on high speed the heavy cream with vanilla until a soft peak forms.

Then add maple syrup and cinnamon and whisk for another minute or two until well combined.

Assembling the cake

Cut the cooled cake into three equal layers. Place the base layer on a cake stand or plate and cover with cinnamon maple frosting. Place the second layer on top and repeat the same step until you have all three layers completed. Cover the whole cake with the remaining frosting and with a cake spatula even out the top layer. Garnish with some crushed pecans and gooseberry (optional).

What to Serve with Pumpkin Spice Cake

This Pumpkin Spice Cake with Cinnamon Frosting is great with a warm cup of tea, cider or a nice cup of black coffee.

Check out my other fruit based cakes ideal for any occasion; Pistachio Cream Cheese Cake; Lemon Blueberry Cake, and Strawberry Cream Cake.

Pumpkin Spice Cake with Cinnamon Cream Frosting

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

Ingredients

For the cake

4 large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
1 can pumpkin puree (15oz)
1/2 cup chopped pecans

for the frosting

1 1/2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
2 teaspoons ground cinnamon

Instructions

Making the cake

Preheat oven to 350F (180C); grease a 3 x 8-inch round baking pan and set aside.
In a stand mixer fitted with wire attachment whisk eggs, sugar and oil until double in volume.
In a mixing bowl sift together flour, cinnamon, baking powder, baking soda, salt, ginger, clove and nutmeg. Fold into the egg mixture until just combined. Add pumpkin and chopped pecans.
Pour batter in prepared pan and bake for 60 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool.

Preparing the frosting

In a stand mixer fitted with wire attachment (you can use hand mixer too) whisk on high speed the heavy cream with vanilla until a soft peak forms.
Add maple syrup and cinnamon and whisk for another minute or two until well combined.

Cake assembly

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 772Total Fat: 51gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 143mgSodium: 324mgCarbohydrates: 73gFiber: 4gSugar: 44gProtein: 9g

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