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Pumpkin Cake

This is my perfectly spiced, rich, and moist pumpkin cake recipe!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 44 minutes
Total Time 1 hour 14 minutes
Servings 8
Calories 270 kcal

Ingredients

  • 2 layers cinnamon maple cake recipe below
  • 1 recipe maple buttercream frosting recipe below
  • 2.5 pounds White Fondant
  • Gel Food Coloring I used pink for our pumpkin cake and orange, yellow & pink for the mini fondant pumpkins

Cinnamon Maple Pumpkin Cake (makes two 8” layers*)

  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tsp maple extract
  • You will also need two 8” round cake pans

Instructions

  1. Preheat your oven to 350 degrees and prepare your pumpkin cake pans with parchment paper and a little butter.

  2. In a bowl, sift together dry ingredients. In a separate bowl, combine all your wet ingredients. On low speed (with a stand or handheld mixer) slowly add the wet ingredients to the dry ingredients. Once combined, scrape down your mixing bowl to make sure everything was incorporated well.
  3. Divide your batter evenly between your two cake pans. Bake at 350 degrees for 35 – 40 minutes until a toothpick comes out clean. Let cakes cool completely before assembling.

Maple Butter Cream Pumpkin Cake Filling

  1. 1 ½ cups butter, softened
  2. 6 cups powdered sugar
  3. 2 tsp maple extract
  4. In the bowl of a stand mixer (or handheld) with the paddle attachment, cream butter on medium speed until it’s a light yellow color. Slowly begin to add your powdered sugar. Once combined, mix in your maple extract. Your buttercream should be a smooth spreadable consistency.

How To Color Fondant

  1. Take half of your fondant and knead in your color.
  2. With a rolling pin, roll out your fondant to about ⅛” circle.
  3. Remove cake from the fridge and frost with another even coat of buttercream. It doesn’t have to be totally perfect and smooth you can even out your pumpkin shape once the fondant is on.
  4. Cover your cake with your rolled out fondant and smooth around the shape of your pumpkin, cutting any excess from around your cake. You’ll tuck the fondant under the bottom of your cake and cut the rest away when you’re done. You’ll want an even bottom for your fondant to sit on.

How To Make Fondant Pumpkin Cake Pops

  1. Divide and color your remaining fondant for your pumpkin patch, stem and vines. You can make your fondant pumpkins any size, color, and shape you want for a super cute little pumpkin patch.
  2. Roll out small ropes of fondant and wrap around a straw to create pumpkin vines and a larger rope for a pumpkin stem. Make sure to let all of your fondant pieces dry completely before attaching with buttercream to your cake.