Hey everyone! Today, we're making a delicious pumpkin cake with maple frosting. This cake is incredibly moist and easy to make, thanks to the pumpkin. You can use canned pumpkin for convenience, but I prefer using fresh pumpkin for better flavor. Let's get started!
Ingredients
Cake:
1 and 2/3 cups pumpkin puree (fresh or canned)
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
Maple Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1/4 cup pure maple syrup
Instructions
Prepare Pumpkin Puree:
If using fresh pumpkin, peel, seed, and chop the pumpkin. Boil the pumpkin pieces until tender, then drain and blend until smooth. Let it cool completely.
Mix Wet Ingredients:
In a large mixing bowl, combine 1 2/3 cups of pumpkin puree, 1 cup of vegetable oil, 2 cups of granulated sugar, and 4 large eggs. Whisk until smooth and well combined.
Add Dry Ingredients:
To the wet mixture, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt. Mix until just combined.
Bake the Cake:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it well.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Make the Maple Cream Cheese Frosting:
In a mixing bowl, beat 1/2 cup of softened unsalted butter and 8 oz of softened cream cheese until smooth and creamy.
Gradually add 4 cups of powdered sugar, mixing until fully incorporated.
Add 1/4 cup of pure maple syrup and beat until the frosting is smooth and fluffy.
Frost the Cake:
Once the cake has cooled completely, spread the maple cream cheese frosting evenly over the top.
You can use a spatula to create swirls or patterns in the frosting for a decorative touch.
Serve and Enjoy:
Slice the cake into squares or rectangles and serve. Enjoy the moist, flavorful pumpkin cake with the rich, creamy maple frosting.
Conclusion :
This pumpkin cake is perfect for fall gatherings, holiday celebrations, or just as a sweet treat. The fresh pumpkin makes a noticeable difference in flavor, and the maple cream cheese frosting is simply irresistible. Enjoy! Don't forget to like and comment .
Created by : RecipeTin Eats
Hey everyone! Today, we're making a delicious pumpkin cake with maple frosting. This cake is incredibly moist and easy to make, thanks to the pumpkin. You can use canned pumpkin for convenience, but I prefer using fresh pumpkin for better flavor. Let's get started!
Ingredients
Cake:
1 and 2/3 cups pumpkin puree (fresh or canned)
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
Maple Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1/4 cup pure maple syrup
Instructions
Prepare Pumpkin Puree:
If using fresh pumpkin, peel, seed, and chop the pumpkin. Boil the pumpkin pieces until tender, then drain and blend until smooth. Let it cool completely.
Mix Wet Ingredients:
In a large mixing bowl, combine 1 2/3 cups of pumpkin puree, 1 cup of vegetable oil, 2 cups of granulated sugar, and 4 large eggs. Whisk until smooth and well combined.
Add Dry Ingredients:
To the wet mixture, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt. Mix until just combined.
Bake the Cake:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it well.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Make the Maple Cream Cheese Frosting:
In a mixing bowl, beat 1/2 cup of softened unsalted butter and 8 oz of softened cream cheese until smooth and creamy.
Gradually add 4 cups of powdered sugar, mixing until fully incorporated.
Add 1/4 cup of pure maple syrup and beat until the frosting is smooth and fluffy.
Frost the Cake:
Once the cake has cooled completely, spread the maple cream cheese frosting evenly over the top.
You can use a spatula to create swirls or patterns in the frosting for a decorative touch.
Serve and Enjoy:
Slice the cake into squares or rectangles and serve. Enjoy the moist, flavorful pumpkin cake with the rich, creamy maple frosting.
Conclusion :
This pumpkin cake is perfect for fall gatherings, holiday celebrations, or just as a sweet treat. The fresh pumpkin makes a noticeable difference in flavor, and the maple cream cheese frosting is simply irresistible. Enjoy! Don't forget to like and comment .
Created by : RecipeTin Eats
