Maple-Glazed Pumpkin Layer Cake with Maple Frosting
If you need a unique and insanely delicious cake for a holiday gathering this season, try my maple-glazed pumpkin layer cake. While I usually suggest using box cake mix if you're in a hurry or if you're a beginner with baking, I'm going to have to put my foot down this time and insist you use my homemade pumpkin cake recipe. Seriously, I will never buy pumpkin cake/bread box mix ever again.
I also used premade frosting, because I needed it to be dairy-free for my daughters, and prepackaged cream cheese-flavored frosting was the closest I could get to a butter cream frosting. You can make it homemade with dairy-free options, but I tend to avoid the extra trip (and money) to the health food store.
This cake calls for some experience with frosting a layer cake. If you're a beginner, hang in there, because I plan to post a step-by-step tutorial for icing a layer cake. You'll find some cake-icing tips in this post as well.
*2 C white sugar
*1 & 1/4 C olive oil
*1 tspn vanilla extract
*2 C canned pumpkin
*4 large eggs
*2 C white flour
*3 tspn baking powder
*2 tspn baking soda
*1/4 tspn salt
*2 tspn cinnamon
*3 tspn pumpkin pie spice
*two 16oz containers of creamy homestyle cream cheese frosting (Use three if you're a beginner at icing cakes. Just add an extra 1/2 tbsn of maple flavoring.)
*1 tbsn liquid maple flavoring (in the baking aisle near the vanilla extract)
*cinnamon sugar and 1/2 C chopped maple nut goodies for garnish
*pure maple syrup (approx. 6 tbsn)
1. Preheat oven to 350 F and butter and flour three 8 inch cake rounds.
2. Combine wet ingredients in large bowl and mix until thoroughly combined.
3. Sift together dry ingredients in a separate medium-sized bowl, then slowly add the dry mixture to the wet and mix until thoroughly combined. Fill each round about halfway.
4. Bake for 30-35 minutes and let cool completely. While it's cooling, combine the maple flavoring and frosting in a medium bowl and set aside (leave at room temp.)
5. Line your work surface or cake stand with wax paper torn into narrow strips that will easily come out, leaving the cake on the stand.
6. As you take the cake layers out of the pans, slice some of the tops off to even them up and to allow for the syrup to soak down into the cake more easily.
7. One layer at a time, start by pouring about 2 tbsn maple syrup into the middle of each layer then use a pastry brush to evenly distribute the syrup and to work it into the cake as much as you can.
8. Place a big scoop (see 1st photo above this step) in the center and use a rubber spatula to spread it evenly. Repeat with each layer, including the top.
9. When you get to the top layer, add almost the rest of your frosting, leaving just bit for touching up if necessary). Scoop it onto the top in the center and use your spatula to work it all around the top and down all of the sides. Then once it is entirely covered, use a butter knife or offset spatula first to make back-and-forth swirls on top and then to create a smooth egde all the way around on the sides.
10. Sprinkle it on the sides with cinnamon sugar then garnish the top with the chopped maple nut goodies. *Let it set overnight before serving, so the syrup and flavors can make sweet, sweet lovin'!
You Might Also Like
- Mini Apple Crisp
- Instant Whipped Pumpkin Cheesecake
- Rustic Mini Apple Pies
- No-Bake Banana Cream Pie In A Jar