PUMPKIN DREAM CAKE WITH CINNAMON MAPLE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by á-37896
Steps:
- Directions Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve. Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it from the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
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Calvin Weaver
[email protected]This cake was very easy to make and it turned out great! I would definitely recommend it to anyone looking for a delicious and easy-to-make pumpkin cake.
AR AMIT
[email protected]The cake was very moist and flavorful. The frosting was also very good. I would definitely make this cake again.
Tryce Sims
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I think I would use less sugar next time.
Zach Nagel
[email protected]I loved the pumpkin flavor in this cake! The frosting was also very good. I would definitely make this cake again.
MD. Mofazzal Hossen
[email protected]This cake was very easy to make and it turned out great! I would definitely recommend it to anyone looking for a delicious and easy-to-make pumpkin cake.
Aphiwe Magengelele
[email protected]The cake was very moist and flavorful. The frosting was also very good. I would definitely make this cake again.
Farman Kamboh
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I think I would use less sugar next time.
Shad Ahmed
[email protected]I loved the pumpkin flavor in this cake! The frosting was also very good. I would definitely make this cake again.
SAMIX PRO
[email protected]This cake was very easy to make and it turned out great! I would definitely recommend it to anyone looking for a delicious and easy-to-make pumpkin cake.
bakhtyar aman
[email protected]The cake was a bit dry, but the frosting was delicious. I think I would add more moisture to the cake next time.
Raghad Ayman
[email protected]This cake was a bit too sweet for my taste, but my family loved it. I think I would use less sugar next time. Overall, it was a good cake.
Sudheer G
[email protected]I'm not a huge fan of pumpkin cake, but this one was actually really good! The cake was moist and flavorful, and the frosting was the perfect amount of sweetness. I would definitely recommend this recipe to anyone who is looking for a delicious and e
Zeina Ahmed
[email protected]This cake is so easy to make and it turns out so delicious! I love that it uses simple ingredients that I always have on hand. I will definitely be making this again and again.
Mulugojam Negash
[email protected]I was a bit skeptical about the cinnamon maple cream cheese frosting, but it was actually really good! It was the perfect complement to the pumpkin cake. I will definitely be making this again.
Aira
[email protected]This is the best pumpkin cake I have ever had! The cake is so moist and flavorful, and the frosting is to die for. I will definitely be making this again and again.
Lilian Omene
[email protected]This cake is so moist and flavorful! The pumpkin and cinnamon flavors are perfect together, and the cream cheese frosting is the perfect finishing touch. I will definitely be making this again.
Madison Draper
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Fiaz Ali
[email protected]I followed the recipe exactly and it turned out beautifully. The cake was moist and flavorful, and the frosting was rich and creamy. I would highly recommend this recipe to anyone looking for a delicious and easy-to-make pumpkin cake.
CHAND Jutt
[email protected]This cake was a total hit with my family! The pumpkin flavor was perfect and the cinnamon maple cream cheese frosting was the perfect complement. I will definitely be making this again.