Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting

Holy cow that is one mouthful of a title. But you won’t have to say the name of the cake when you’re stuffing your face with it! This is hands down one of my very favorite cakes that I have ever made, I adapted the base from my neighbor cakebycourtney.com. She invited me along to watch one of her cake classes and I died and went to heaven! Fall is just so delicious I miss it already! 

This is the pumpkin base of the cake. Look at it. It’s moist perfection. 

She also introduced me to cinnamon chips. Am I the only one that didn’t know these existed? 

Uggggggghhhhhh yum!

Is your mouth watering yet?

Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting

• Servings: Makes one 3-layer 8
• Print

Moist pumpkin cake with a cinnamon maple cream cheese frosting and a cinnamon chip ganache

Ingredients

Adapted by Cake By Courtney

• 1 1/2 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 5 large eggs, room temperature
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla
• 2 cups pumpkin purée 
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon nutmeg
•  1 teaspoon salt

  Cinnamon Maple Cream Cheese Frosting

• 1 cup butter, softened
• 8 oz. cream cheese, cold
• 6 cups powdered sugar
• 2 tsp cinnamon

• 2 tsp mapleine

• 2 Tbsp milk

Cinnamon Chip Ganache

• 1 cup cinnamon chips

• 1/2 cup heavy whipping cream

Directions

For the cake

1. Preheat the oven and spray and line three 8-inch pans a with parchment paper. Spray and flour again. 
2. In your electric mixer with a paddle attachment beat eggs and sugar together for 5 minutes. Add oil and vanilla and mix for another 30 seconds. Add pumpkin filling and mix for another 30 seconds.
3. In a separate bowl mix dry ingredients. On low speed gradually add to wet ingredients. 
4. Evenly distribute the mixture between the three pans and spread until even. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. 
5. Let pans cool for about ten minutes then flip the cakes out onto a metal rack to cool completely. If you plan to finish the cake later wrap the layers in plastic wrap and freeze.

For the Frosting

1. Beat the butter for about three minutes, until light and fluffy. Scrape the sides of the bowl and add the cream cheese. Beat for another minute.
2. Stir together the sugar and cinnamon. Gradually add to the butter. 
3. Once it is all added add the maple flavoring and milk until it is the desired consistency. Beat for 2 minutes until it is light and fluffy.

For the Ganache

1. Heat the cream in a microwave safe bowl for 30 seconds. Pour over the cinnamon chips and mix until fully melted and combined. Let sit for 5 minutes. 

Assembly

1. Unwrap thawed cake layers and level them to the same height. Put the first cake layer on a cake round and add about 1/2 cup of frosting in the center. Spread evenly on the bottom layer. Repeat until all cake layers are used up. 
2. Spread a thin layer of frosting on all sides of the cake and let set for 10 minutes in the fridge. Add a new layer of frosting on top and smooth evenly. 
3. Put the ganache in a piping bag or a squeeze bottle and drip along the sides of the cake. Spread the rest of the ganache over the top of the cake and spread evenly with a palette knife. 
4. Decorate with swirls of leftover frosting and with any other decorations you desire.
5. Enjoy!