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–+ servings

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 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12 -14
Author: Cathy Trochelman

Ingredients

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

Instructions

  • Preheat oven to 350 degrees. Line the bottoms of 3 (8 inch) cake pans with parchment paper and grease the sides.
  • In a large mixing 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 2 of the eggs and mix until well combined.
  • Add the remaining 1 egg to the egg whites 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.
  • To make the maple cinnamon buttercream, mix together 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 and smooth.
  • Slowly add the remaining 6 cups powdered sugar and mix until well combined and smooth.
  • To make the streusel, preheat the oven to 350 degrees.
  • 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.
  • Spread the streusel evenly onto a cookie sheet lined with parchment paper and bake 6-8 minutes.
  • Set the streusel aside to cool.
  • Once it is cool, stumble it back into pieces.
  • 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 c. of frosting in an even layer on top of the cake.
  • Top the frosting with one third of the streusel mixture. Lightly press 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 dallops of frosting around the outside top edge of the cake.
  • Add the remaining streusel to the top of the cake, in the middle of the dollops of frosting.
  • Store the cake 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.