My Chief Quality Officer (CQO) Juliet and I wish you a happy Halloween and a happy season of fall baking.
This Pumpkin Cake With Maple Frosting is perfect for both occasions.
This cake recipe is from Deb Perelman’s Smitten Kitchen Keepers. You can buy this cookbook through your local bookstore or on Amazon here.
The Maple Buttercream Frosting recipe is a King Arthur Baking recipe. You can find the original recipe here.
Here is the recipe as I prepared it in my kitchen.
Pumpkin Cake With Maple Buttercream Frosting
October 30, 2024
Ingredients
- For Cake
- 2 C. all-purpose flur
- 1 1/2 t. baking soda
- 1 t. kosher salt
- 3/4 t. ground cinnamon
- 1/4 t. ground ginger
- A pinch of freshly-ground nutmeg
- 2 pinches ground cloves
- 1/2 C. coconut oil (or 1/2 C. neutral oil)
- 1/2 C. granulated sugar
- 1/2 C. packed light brown sugar
- 3/4 C. pumpkin puree
- 3/4 C. coconut milk
- 1 T. white vinegar
- To make the frosting
- 8 T. unsalted butter (soft)
- 2 C. powdered sugar (sifted)
- 2 T. maple syrup
- 1-2 t. milk
- 1/4 t. salt
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Prepare an 8-inch square baking pan by lining it with parchment paper and spraying with cooking spray. When you line the pan, cut the parchment paper long enough to let two sides hang over the sides of the pan. Use those two longer sides as handles to assist in lifting the finished cake from the pan.
- Step 3 Put flour, baking soda, salt and spices in the bowl of your stand mixer. Whisk to combine. Make a well in the center of the whisked dry ingredients and then pour in the oil, sugars, pumpkin, coconut milk and vinegar. (I combined these liquid ingredients in a measuring cup, whisked them together and then poured the mixed liquids into the dry ingredients.) Use the beater attachment on your mixer to mix the ingredients until you have a smooth batter. Pour the batter into the prepared pan.
- Step 4 Bake for 30-35 minutes at 350 degrees F. Your cake is done when the top is a bit puffed and a skewer inserted into the middle of the cake comes out clean. I had to bake my cake a bit longer to get the center done. This timing will depend upon your oven.
- Step 5 Remove the cake from the oven. Let the cake cool on a wire rack. I covered my cooled cake with plastic wrap and let it sit for 24 hours before frosting. I found that the cake was more uniformly moist when allowed to rest for a day.
- Step 6 To make the maple buttercream frosting, put soft butter into the bowl of your stand mixer. Using the beater attachment, beat the butter until it is light and airy.
- Step 7 Scrape down the sides of the bowl and add 2 C. of powdered sugar, maple syrup, milk and salt. Mix until the ingredients are well combined and moistened. You can adjust the texture of the frosting by adding a bit more milk if needed.
