Pumpkin cake with maple buttercream

Lindsey Cook


An easy cake to throw together. It is moist with a good hint of pumpkin flavor. I modified it from a recipe I found a year ago and am pleased with the results.


★★★★★ 2 votes

15 Min
25 Min


  • 1 3/4 c
    white sugar
  • 3/4 c
    butter, softened
  • 2 tsp
  • 3
  • 1 can(s)
    15 ounce pumpkin puree
  • 3 c
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 c

  • 1/2 c
  • 1/4 c
  • 5 Tbsp
    half & half
  • 3 c
    powdered sugar
  • 3 Tbsp
    maple syrup

How to Make Pumpkin cake with maple buttercream


  1. Preheat oven to 350 degrees. Grease 3, 8-inch circle pans.
  2. For the cake, beat sugar and butter until smooth. Add in eggs, one at a time, then vanilla. Mix until combined and fluffy. Once combined, add in pumpkin puree. The batter will look very weird after this, but don't worry!
  3. In a separate bowl, sift flour, salt, and all spices together
  4. Alternating with the addition of the flour mixture, pour buttermilk into the pumpkin mixture. Mix until combined. Pour batter into prepared pans.
  5. Bake for about 24 minutes.
  6. While cakes are baking, prepare the buttercream. When cakes are finished, remove cakes from pans to a wire rack to cool. Once cool, assemble cake with a little buttercream between each layer.

    I like to refrigerate my cake over night then ice in the morning. It makes it so much easier and results in less crumbs in the frosting when you ice after the cakes are thoroughly cooled.

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About Pumpkin cake with maple buttercream

Course/Dish: Cakes
Hashtag: #pumpkin

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