Cinnamon Maple Pumpkin Cake

Cinnamon Maple Pumpkin Cake: four layers of moist pumpkin cake frosted with cinnamon maple Swiss buttercream. 

Cinnamon Maple Pumpkin Cake

Every year I have grand plans of dressing up for Halloween. Maybe we’ll be Princess Buttercup and Westley. Perhaps Prince Charming and Snow White? As soon as summer ends, I’m already dreaming up the perfect coordinating costumes for Alex, me, and the pups.

This will be our 7th holiday season together. Out of all those years, Alex and I have attended ONE Halloween party together. Each year we get super pumped and excited for Halloween.

And then somehow those plans of matching outfits and cocktail parties and staying out past midnight turns into a night of comfy pajamas, delivery pizza, and about five hours of Harry Potter movies.

Will this Halloween be any different? Probably not. I foresee two pizzas (a veggie plus a meat option), probably some apple bourbon whiskey punch of some sort, and this cinnamon maple pumpkin cake.

Cinnamon Maple Pumpkin Cake

Cinnamon Maple Pumpkin Cake

Last year, I made this butterscotch pumpkin cake. It was insanely moist, delicious, and oh so flavorful. I stuck with the same cake recipe (because it was THAT good).

Instead of the dense cream cheese frosting, I swapped in a lighter and silkier Swiss buttercream. I added dark maple syrup and a touch of ground cinnamon to the buttercream to make it taste like autumn.

Cinnamon Maple Pumpkin Cake

And yes, this cinnamon maple pumpkin cake truly tastes like autumn in a bite. I don’t find forgoing costumes and candies for a slice (or two) of this cake!

Cinnamon Maple Pumpkin Cake

Cinnamon Maple Pumpkin Cake

Four layers of moist pumpkin cake frosted with cinnamon maple Swiss buttercream

Yield: 6-inch cake

Author Maryanne Cabrera

Ingredients

Pumpkin Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 cup coconut oil, unrefined
  • 1 cup canned pumpkin puree
  • 1 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 3 large eggs
  • 1/3 cup whole milk

Cinnamon Maple Buttercream:

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 cups (1 pound/16 oz) unsalted butter, cut into tablespoons, room temp
  • pinch of fine sea salt
  • 3 Tablespoon dark maple syrup
  • 3/4 teaspoon ground cinnamon

Instructions

Pumpkin Cake:

  1. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and ground cinnamon. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together coconut oil and pumpkin puree. Add sugar, salt, and eggs. Mix until smooth.

  4. Add half of dry flour mixture. Mix on low speed until almost combined. Add milk. Mix on slow speed and then add remaining dry flour mixture. Mix until there are no longer any dry streaks of flour. Scrape down bowl as needed to ensure thorough mixing.

  5. Divide cake batter between the two prepared cake pans. Level batter using a mini offset spatula. Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes before unmolding. Allow cake to cool to room temperature on wire rack.

Cinnamon Maple Buttercream:

  1. In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure water does not touch the bottom of the bowl. Whisk sugar egg mixture until it reaches a temperature of 160 degrees F. 

    Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test this by dipping your pointer finger into the warm mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.

  2. Return bowl to the stand mixer. With a whisk attachment, beat mixture at medium speed until it cools to room temperature. Reduce speed to low and add butter one tablespoon at a time. Once all the butter has been incorporated, add maple syrup and ground cinnamon. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.

    All images and text ©The Little Epicurean

Cinnamon Maple Pumpkin Cake

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Comments

heather (delicious not gorgeous)

i love cream cheese frosting and swiss meringue buttercream, so i bet both would be delicious with the cake (: and i love how smooth you frosted the cake + the dragees/sprinkles look so seasonal!

Amanda @ Cookie Named Desire

That sounds like a great Halloween in my opinion! I will be out there walking about a thousand miles getting as much candy as our car can hold as we go from one member of our family’s neighborhood to another. My kid loves it because she likes to peek inside other people’s houses for a moment, plus get chocolate wasted. Me? I’d rather watch Harry Potter and have a big slice of this cake!

Michelle De La Cerda

Cinnamon is one of my favorite spices. I think I would just love this cake. Plus you made it so beautiful. I don’t know if I could do that part… but the rest I could try out. :)

Ginny McMeans

You make the most beautiful cakes! I’m with you is forgetting about the costume and have cake instead. :)

Patricia @ Grab a Plate

Lol – I’m the same way — coming up with fun costumes for my hubs and me, even though we have nowhere to go! Now this cake…I would give up a costume ball to stay home to eat this! It’s absolutely LOVELY! Your pix are gorgeous and bring this to life!

Dee

This cake is gorgeous! I would love a big slice of this on Halloween!

Brandy | Nutmeg Nanny

This is one of the prettiest cakes I’ve seen in quite some time!

Krista

This is perfection at its best!

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