Home · Recipes Cinnamon Maple Pumpkin Cake Author: Maryanne CabreraPublished: Oct 6, 2016Updated: Nov 16, 2023 View Recipe8 ReviewsThis post may contain affiliate links. Read our disclosure policy. Cinnamon Maple Pumpkin Cake has four layers of moist pumpkin cake frosted with cinnamon maple Swiss buttercream. An ideal cake for those seeking warm autumn flavors! Every year I have grand plans to get all dressed up for Halloween. But somehow those plans of matching costumes, festive cocktail parities, 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? Perhaps this is the year! I’ll throw a little spooky gathering with some spiked apple cider, poison apple cocktail, and cranberry orange bourbon. For dessert, I’ll have a spread of apple blondies, Halloween cupcakes, and of course, this cinnamon maple pumpkin cake! 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 pumpkin cake recipe simply because it was THAT good. This pumpkin cake is made with coconut oil. There are two types of coconut oil: refined and unrefined. Refined coconut oil has a neutral flavor. It has been processed to remove any coconut taste and aroma.Unrefined coconut oil, also known as virgin coconut oil, is less processed. As such it still remains some coconut notes. Either type of coconut oil works. I used unrefined coconut oil. It does not affect the taste of the pumpkin. You may substitute in your choice of neutral flavored oil. Best options include: grapeseed oil, avocado oil, or vegetable oil. Why use oil instead of butter for cake? While butter obviously has more flavor, oil creates better texture. Oil based cakes have a very moist and tender crumb. It will stay moist far longer than a butter based cake. Buttercream Frosting This pumpkin cake is frosted with silky smooth Swiss buttercream. It is flavored with a touch of dark maple syrup and ground cinnamon to add warm autumn notes. Swiss buttercream does require a bit more effort than the standard American buttercream. However, the resulting frosting is much lighter in texture and far less sweet than American buttercream. Cake Storage and Leftovers Store assembled frosted cake in the fridge for up to 24 hours before serving. Use an airtight container to store sliced cake in the fridge for up to 3 days. It is important to use an airtight container because the buttercream will absorb the smells and flavors of your fridge. Use a small piece of wax paper or parchment paper to cover exposed cake slice to prevent cake layers from drying out. Cake Stand Information: the cake stand photographed in this post is this Mosser glass cake stand in color grey swirl. Cinnamon Maple Pumpkin Cake Four layers of moist pumpkin cake frosted with cinnamon maple Swiss buttercreamYield: 6-inch cake Prep Time: 30 minutes minutesCook Time: 35 minutes minutesTotal Time: 1 hour hour 5 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsPumpkin Cake:2 cups all-purpose flour (260 g)1 teaspoon baking powder1 teaspoon baking soda1 ½ teaspoon ground cinnamon ¾ cup coconut oil (170 g)1 cup canned pure pumpkin puree (227 g)1 ¼ cup granulated sugar (250 g)1 teaspoon fine sea salt3 large eggs⅓ cup whole milk (75 g)Cinnamon Maple Buttercream:6 large egg whites1 ½ cups granulated sugar (300g)2 cups unsalted butter (452 g), cut into tablespoons, room temppinch of fine sea salt3 Tablespoon dark maple syrup1 teaspoon ground cinnamon Instructions Pumpkin Cake:Preheat oven to 350°F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.In a medium bowl, whisk together flour, baking powder, baking soda, and ground cinnamon. Set aside.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.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.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: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° 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.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 Notes Use your choice of coconut oil. Or, sub in your choice of neutral flavored oil. Refined coconut oil has a neutral flavor. It has been processed to remove any coconut taste and aroma. Unrefined coconut oil, also known as virgin coconut oil, is less processed. As such it still remains some coconut notes. Be sure to use 100% pure pumpkin puree. Do not use pumpkin pie mix. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: pumpkin cake, pumpkin layer cake, thanksgiving cake. holiday cake Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.