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Maple Streusel Pumpkin Cake

Moist, delicious pumpkin cake, layered with maple cinnamon buttercream and crunchy streusel. Perfect for Thanksgiving or any fall celebration!
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 -14
Author Cathy Trochelman


Pumpkin Cake

  • 3/4 c. unsalted butter room temperature
  • 1 1/2 c. sugar
  • 1/2 tsp. vanilla extract
  • 3 Tbsp. vegetable oil
  • 3 large eggs room temperature, divided
  • 1 large egg white room temperature
  • 2 1/2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 3/4 c. pumpkin puree

Maple Cinnamon Frosting

  • 1 1/2 c. salted butter room temperature
  • 1 1/2 c. vegetable shortening
  • 12 c. powdered sugar divided
  • 2 tsp. ground cinnamon
  • 1 Tbsp. maple extract
  • 1/4 c. water or milk room temperature

Cinnamon Streusel

  • 3/4 c. all purpose flour
  • 3/4 c. light brown sugar packed
  • 1 1/4 tsp. ground cinnamon
  • 6 Tbsp. salted butter melted


  1. Preheat oven to 350 degrees. Line the bottoms of 3 (8 inch) cake pans with parchment paper and grease the sides.
  2. In a large mixing bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes.
  3. Add the vanilla extract and vegetable oil and mix until combined.
  4. Add 2 of the eggs and mix until well combined.
  5. Add the remaining 1 egg to the egg whites and mix until well combined.
  6. Add half of the flour mixture to the batter and mix until combined.
  7. Add the pumpkin puree to the batter and mix until combined.
  8. Add the remaining half of the flour mixture and mix until well combined and smooth. Batter will be thick.
  9. Divide the batter evenly between the prepared cake pans.
  10. Bake the cakes for 20-25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
  11. 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.
  12. To make the maple cinnamon buttercream, mix together the butter and shortening until smooth.
  13. Slowly add 6 cups of powdered sugar, mixing until smooth after each addition.
  14. Add the cinnamon, maple extract, and milk and mix until well combined and smooth.
  15. Slowly add the remaining 6 cups powdered sugar and mix until well combined and smooth.
  16. To make the streusel, preheat the oven to 350 degrees.
  17. Add the flour, brown sugar, cinnamon, and butter to a medium bowl and mix with a fork until all ingredients are well combined and crumbly.
  18. Spread the streusel evenly onto a cookie sheet lined with parchment paper and bake 6-8 minutes.
  19. Set the streusel aside to cool.
  20. Once it is cool, stumble it back into pieces.
  21. To assemble the cake, remove the domes from the tops of the cakes with a large serrated knife.
  22. Place the first cake on a serving plate or cardboard cake round.
  23. Spread 3/4 c. of frosting in an even layer on top of the cake.
  24. Top the frosting with one third of the streusel mixture. Lightly press the streusel into the frosting.
  25. Repeat this process with the second layer of cake, then add the final layer of cake on top.
  26. Frost the outside of the cake, creating a rustic look.
  27. Pipe dallops of frosting around the outside top edge of the cake.
  28. Add the remaining streusel to the top of the cake, in the middle of the dollops of frosting.
  29. Store the cake at room temperature in an airtight container.

Recipe 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.