Thanksgiving Cake
Capture the essence of fall with this indulgent and festive Thanksgiving Cake, a showstopping dessert destined to be the centerpiece of your holiday table. Layered with warm autumn spices like cinnamon, nutmeg, and ginger, this moist pumpkin-infused cake combines the cozy flavors of the season with a luscious cream cheese frosting that's sweetened with a hint of maple syrup. Perfect for gatherings, this cake is easy to assemble and features a buttery richness balanced by the subtle tang of cream cheese. For an extra flourish, garnish with chopped pecans or walnuts to add a touch of crunch and elegance. With its simple yet decadent ingredients and crowd-pleasing presentation, this Thanksgiving Cake will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree
- 0.75 cup whole milk
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 0.5 cup pecans or walnuts, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, use a stand mixer or hand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and add the pumpkin puree, mixing until combined.
Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined and avoid over-mixing.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase the speed to medium and mix until fluffy.
Mix in the maple syrup and heavy cream until the frosting reaches a spreadable consistency.
To assemble the cake, place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
If desired, garnish the cake with chopped pecans or walnuts around the edges or on top for a festive look.
Refrigerate the cake for at least an hour before serving to set the frosting. Serve and enjoy your Thanksgiving Cake!
Nutrition Facts
Calories |
8168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 191.1 g | 956% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1569 mg | 523% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 1193.5 g | 434% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 921.5 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 901 mg | 69% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2047 mg | 44% | |
*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.
