Maple Streusel Pumpkin Cake

Moist, delicious pumpkin cake, layered with maple cinnamon buttercream and crunchy streusel. Perfect for Thanksgiving or any fall celebration!

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Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings:

Calories: 1187kcal

Author: Cathy Trochelman

Ingredients

Pumpkin Cake

3/4 cup unsalted butter room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
3 Tablespoons vegetable oil
3 large eggs room temperature, divided
1 large egg white room temperature
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 3/4 cups pumpkin puree

Maple Cinnamon Frosting

1 1/2 cups salted butter room temperature
1 1/2 cups vegetable shortening
12 cups powdered sugar divided
2 teaspons ground cinnamon
1 Tablespoon maple extract
1/4 cup water or milk room temperature

Cinnamon Streusel

3/4 cup all purpose flour
3/4 cup light brown sugar packed
1 1/4 teaspoons ground cinnamon
6 Tablespoons salted butter melted

Instructions

Cake

Preheat oven to 350° F. Line the bottoms of 3 (8-inch) cake pans with parchment paper and grease the sides.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
In a separate large bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
Add the vanilla extract and vegetable oil and mix until combined.
Add 3 eggs and egg white and mix until well combined.
Add half of the flour mixture to the batter and mix until combined.
Add the pumpkin puree to the batter and mix until combined.
Add the remaining half of the flour mixture and mix until well combined and smooth. Batter will be thick.
Divide the batter evenly between the prepared cake pans.
Bake the cakes for 20-25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Remove the cakes from the oven and allow them to cool for 3-4 minutes, then remove them to a cooling rack to finish cooling.

Frosting

In a large mixing bowl, cream the butter and shortening until smooth.
Slowly add 6 cups of powdered sugar, mixing until smooth after each addition.
Add the cinnamon, maple extract, and milk and mix until well combined.
Slowly add the remaining 6 cups powdered sugar and mix until well combined.

Streusel

In a medium mixing bowl, combine the flour, brown sugar, cinnamon, and butter. Mix with a fork until all ingredients are well combined and crumbly.
Spread evenly onto a baking sheet lined with parchment paper; bake at 350° for 6-8 minutes.
Set aside to cool. Once cool, crumble it back into pieces.

Assembly

To assemble the cake, remove the domes from the tops of the cakes with a large serrated knife.
Place the first cake on a serving plate or cardboard cake round. Spread 3/4 cup frosting in an even layer on top of the cake.
Top the frosting with one third of the streusel mixture, lightly pressing the streusel into the frosting. Repeat this process with the second layer of cake, then add the final layer of cake on top.
Frost the outside of the cake, creating a rustic look. Pipe dollops of frosting around the outside top edge of the cake and add the remaining streusel to the center.
Store at room temperature in an airtight container.

Notes

Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

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