This Pumpkin Cake with maple frosting is sure to make it to your list of fall faves. The spiced cake layers themselves are so light and fluffy, and the super creamy browned butter maple buttercream is made with real maple syrup! Is your mouth watering yet?
Why I Love This Pumpkin Cake Recipe
- A flavor match made in heaven. The frosting on this cake is made with browned butter and REAL maple syrup. A rich, heartwarming combo that’s sure to please. And the way it pairs with the nostalgic flavor of the pumpkin cake layers? Out of this world!
- Best texture ever. Before you shame me for using cake mix, do yourself a favor and try it for yourself. It makes the cake layers super light and fluffy. I also used oil instead of butter in the batter, which makes the cake super moist. It’s so good!
- Super easy to make. Intimidated by the idea of making a layer cake? Don’t be. The cake batter for this dessert is basically cake mix dolled up with a few extras, and the mixing method is as simple as it gets. The frosting is surprisingly easy as well. Then, all you have to do is slap the components together, and, as you can see from the photos, you don’t need to aim for anything fancy.
Ingredient Notes
Time to get yourself to the grocery store! Here’s what you’ll need for this unforgettable pumpkin cake recipe. Check out the recipe card below for precise measurements.
Cake
- Yellow cake mix – Vanilla or white cake mix will also work. I LOVE how easy using cake mix makes this recipe. And how fluffy it makes the cake!
- Pumpkin puree – NOT pumpkin pie mix. Just pumpkin puree in a can (or homemade). I like Libby’s canned pumpkin.
- Milk – I generally use whole milk. It’s best if it’s at room temperature. It will mix more easily into the batter.
- Oil – Using oil as opposed to butter for this cake makes it extra moist.
- Eggs – If you think of it, allow your eggs to come to room temperature before using them. They will mix more smoothly and easily into the batter.
- Pumpkin pie spice – If you don’t have pumpkin spice, you can use a blend of cinnamon, nutmeg, cloves, and ginger.
Frosting
- Butter – I like using salted butter, but you could use unsalted butter and add a pinch of salt to balance out the sweetness of the frosting.
- Powdered sugar – The powdered sugar not only sweetens the frosting but also provides structure.
- Maple syrup – Real maple syrup, please! The flavor is SO much better.
How to Make Pumpkin Cake
Here’s a quick overview of how to make this easy pumpkin layer cake. Be sure to scroll to the recipe card below for more detailed instructions.
Make the cake layers
- Prep. Preheat the oven to 350°F. Spray 2 8-inch round cake pans with nonstick baking spray, line the bottoms with parchment paper, and spray with nonstick again.
- Make the cake batter. With the paddle attachment of a standup mixer, mix together the cake mix, pumpkin, milk, oil, eggs, and pumpkin pie spice. Start on low speed for 30 seconds and then mix on medium speed for 2 minutes.
- Bake. Divide the batter between the two pans and bake for 25-35 minutes.
- Cool. Cool the cakes in their pans for 5 minutes before turning them out onto wire cooling wracks.
For the frosting
- Brown the butter. Melt the butter in a medium saucepan over medium-low heat. Once the butter starts to boil gently, swirl the pan to prevent burning. Keep swirling until the butter turns a deep amber color and remove from the heat.
- Cool. Let the butter cool at room temperature for 5 minutes before chilling in the fridge until solid.
- Make the frosting. Allow the butter to come to room temperature. Mix on medium speed (with a paddle attachment) until creamy. Turn the mixer to low and mix in the powdered sugar, followed by the maple syrup.
To assemble
- Level. Use a serrated knife to cut the dome off one of the cake layers.
- Stack, fill, and frost. Place the leveled cake layer on a cake plate and spread nearly half of the frosting on top. Top the frosting with the second cake layer and spread the rest of the frosting over it.
- Finishing touches. Drizzle a little extra maple syrup over the cake if you’d like.
Tips for Perfect Pumpkin Cake
- Room temperature ingredients. It’s best if the milk and the eggs are at room temperature. They will incorporate more easily into the batter than they would cold.
- Scrape down the sides of the bowl. Use a rubber spatula to scrape down the sides of the mixing bowl a couple of times as you mix together the ingredients for the cake batter. This will help ensure no ingredients are left behind.
- Let it cool. Before assembling the cake, allow it cool completely. If the cake layers are warm, the frosting will melt off.
- Level your cake layers. Use a long, serrated knife to cut the domes off the top of the bottom cake layer (feel free to eat the bits you cut off!). Otherwise, you’ll end up with a lopsided cake.
Getting the Frosting Right
- Control your heat. When melting the butter, keep the heat to medium-low. Any higher and the butter will burn. Remember that every stove cooks a little differently. If the butter looks like it’s starting to burn, turn the heat down.
- Keep things moving. When melting the butter, continuously swirl (or stir) the contents of the saucepan. If you let it sit still, the butter will burn and/or won’t brown consistently.
- Let it cool gradually. Once the butter has turned a nice amber color, let it cool at room temperature for a bit before letting it cool to its solid state in the fridge. If you pop it straight in the fridge, it will get grainy.
- Not too hot, not too cold. The browned butter needs to be cooled to its solid state before you turn it into frosting. Otherwise, the frosting will turn out runny. Conversely, you don’t want the butter to be too cold; otherwise, the frosting will turn out lumpy. So, let the chilled browned butter come to room temperature before you turn it into buttercream.
- Scrape down the sides of the bowl. Just as I suggest with the cake batter, you’ll want to scrape down the sides of the bowl intermittently as you mix everything together. No ingredient left behind!
- Frost the whole cake if you’d like. I went with the “naked cake” look, with just a filling of frosting and a layer on top, but you can totally frost the whole cake if you’d like a more conventional look.
How to Store
- Counter/Refrigerator. Seal the cake in an airtight cake carrier or something similar. Alternatively, wrap it with a double layer of plastic wrap (I like to use toothpicks to prop the plastic away from the frosting). You could also store slices in a single layer in an airtight container. It will keep at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight container. You can store it in the freezer for up to 3 months. Allow the cake to thaw in the fridge or on the counter before serving.
This cake is best enjoyed at room temperature. So, whether you’re storing leftovers in the fridge or the freezer, allow them to come to room temperature before serving.
More Pumpkin Recipes to Try
Perfect Pumpkin Cake with Maple Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
This Pumpkin Cake with Maple Frosting is perfection! It’s so light and fluffy with browned butter maple buttercream frosting! This cake is the perfect fall dessert.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 cup pumpkin puree (like Libby’s canned pumpkin)
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 teaspoon pumpkin pie spice
Frosting
- 1 cup butter
- 4 cups powdered sugar
- 3/4 cup maple syrup
Instructions
- Preheat the oven to 350°F. Coat 2 8- inch round pans with nonstick spray. Line the bottoms of the pans with parchment paper cut to fit, and spray again. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice. Mix on low to combine for 30 seconds and then turn the mixer up to medium and continue mixing for 2 minutes, scraping the sides of the bowl as necessary.
- Divide the batter between the two pans evenly and bake for 25-35 minutes until the centers of the cake is set and toothpick inserted comes out clean.
- Allow the cakes to cool in the pan for 5 minutes and then remove the cakes from the pans and allow to cool on a wire rack until cooled completely.
Frosting
- While the cake is baking place the butter in a medium saucepan over medium-low heat. When the butter is melted and begins to boil begins swirling (or stirring) the pan to prevent the fat solids from sticking to the bottom of the pan and burning. Continue cooking the butter until it becomes a deep amber color. Remove from the heat and cool for 5 minutes. Place the pan in the refrigerator so the butter chills and becomes solid again.
- When you’re ready to make your frosting remove the butter from the fridge and allow the butter to sit at room temperature for 10 minutes to take the chill off.
- Scrape the browned butter into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed until creamy. Turn the mixer to low and add in the powdered sugar.
- Slowly add in the maple syrup and turn the mixer up to medium to mix until creamy, scraping the sides of the bowl as necessary.
Assembly
- Level one of the cakes with a serrated knife. Place this layer on a cake plate. Top this layer with a little less than half of the frosting and smooth with an off-set spatula. Place the remaining cake on top and top that with the rest of the frosting.
- Drizzle a little more maple syrup on top if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 56.8 g
- Sodium: 69.9 mg
- Fat: 28 g
- Carbohydrates: 62.1 g
- Protein: 3.6 g
- Cholesterol: 123.5 mg
the brown butter is worth the effort. if you burn it, pour all the butter in a wide and white bowl… then slowly pour it into another back and forth a couple time–the burnt butter’s debri will settle to the bottom and you’ll have perfect browned butter after a couple transfers!
I made this last night, and it was ammmmazing. I will be making a second one within the day or two for at a work function.
I followed the recipe as written; however, I added a third cup of sugar (some brown, some white). I think the sugar in the mix could have been plenty, but I’m not complaining with the added sugar and I will add a 1/4 cup of brown sugar next time (as added sugar is required in other yellow cake mix-pumpkin cake recipes).
I went to Whole Foods and got some very cheap but quality pure/”canned pumpkin”–generally the same… I find the Libby’s to be a bit more watery and bland. I also used only a 1/2 cup of real maple syrup and will use this same amount next time (more would make it very… wet).
I cooked mine for around 20 minutes and they came out moist and perfect. I’m so excited. This is the first out-of-this-world cake I’ve made in ages (months) and just in time for the holidays (SCORE)! Thanks much!
great tips!! so glad you liked it!
I can’t believe how easy this cake is! It sounds perfect!
Is there any vanilla bean in the frosting? Those little flecks are intriguing. I can’t tell if they are vanilla bean or just from the brown sugar. This frosting would be delicious on a spice cake, too.
They are actually from the browned butter!!
What a great way to welcome in fall! Yum!
WHAT?! Girl this is fantastic.
This looks delicious,easy, and beautiful. However, I live in NY, and I was born and raised in the south. I beg to differ on the can’t wait for fall and ready to ditch the shorts. I dread the onset of the cold and snow and it is coming soon….sometimes in October. Give me some sweat…hate chill bumps. I am so sad that summer is almost over. We have spectacular foliage up here though.
What a gorgeous cake!! I’ll take a bowl of that frosting, please.
This does not use a can of pumpkin, correct. You need to buy the puree? I am trying this tonight, but want to confirm the can of pumpkin in the pantry is not the correct ingredient.
This does use canned pumpkin, like Libby’s 100% pumpkin!
How beautiful is this cake?!? I’ll take all the browned butter frosting please:)