Pumpkin Spice Cake with Maple Icing
Indulge in the warm, cozy flavors of fall with this dreamy Pumpkin Spice Cake with Maple Icing. This moist and tender cake is packed with aromatic spices like cinnamon, nutmeg, and cloves, perfectly balanced by the richness of real pumpkin puree. Topped with a luscious maple icing, made from pure maple syrup and creamy butter, it’s the ultimate dessert for pumpkin spice lovers. Perfect for holiday gatherings, autumn celebrations, or simply satisfying your seasonal cravings, this easy-to-follow recipe comes together in just under an hour and serves up to 10. Whether you’re enjoying it as a midday treat or a festive dessert, this pumpkin spice cake is guaranteed to be a highlight of the season.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (canned or homemade)
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 0.5 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Milk (whole or 2%)
- 0.5 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 3 tablespoons Maple syrup (pure)
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix until smooth.
Add the eggs one at a time to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
To make the icing, beat the softened butter in a medium bowl until creamy.
Gradually add the powdered sugar, maple syrup, and 2 tablespoons of milk. Mix until the icing is smooth and spreadable. Add more milk if necessary to reach your desired consistency.
Once the cake is completely cool, spread the maple icing evenly over the top of the cake.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 61.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
