Description
A moist and flavorful pumpkin cake topped with a rich, creamy cream cheese frosting, enhanced with a drizzle of maple syrup and a sprinkle of crunchy pecans. Perfect for autumn gatherings or any time you crave a comforting spiced dessert.
Ingredients
Scale
Cake
- 1 2/3 cups fresh pumpkin puree
- 15 oz / 425g canned pure pumpkin (1 can)
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 2/3 cups white sugar (or caster/superfine sugar)
- 1 cup vegetable or canola oil (or other neutral flavored oil)
- 2 cups plain/all-purpose flour
- 4 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp cooking/kosher salt
Frosting
- 6 oz / 180g cream cheese (block, at room temperature)
- 1 cup / 225g unsalted butter, softened
- 4 cups soft icing sugar / powdered sugar, sifted
- 1 tsp vanilla extract
- 1/3 – 1/2 cup maple syrup
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Spray and line a large 9 x 13 inch (23 x 33 cm) pan with baking paper, allowing an overhang for easy cake removal.
- Make the Batter: In a large bowl, whisk together the eggs, sugar, oil, and pumpkin puree until fully combined. Add the flour, baking powder, cinnamon, and salt, mixing well to create a smooth batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then use the overhanging parchment to lift it onto a cooling rack. Let it cool completely, approximately 2 hours, before frosting.
- Prepare the Frosting: In a bowl, beat the cream cheese and softened butter together for 2 minutes until smooth and fluffy. Gradually add the sifted icing sugar in three batches, starting the mixer on low to avoid flying sugar, then increase to high speed and beat for 3 minutes until the frosting is light and airy. Beat in vanilla extract. Use immediately.
- Frost the Cake: Spread the frosting evenly over the cooled cake. Using the back of a spoon, create swirly dents in the frosting. Drizzle maple syrup generously over the frosting, concentrating on the dents to form syrup pools. Sprinkle chopped pecans on top to finish.
Notes
- Note 1: You can use fresh pumpkin puree or canned pure pumpkin; both work well for this recipe.
- Note 2: White sugar or caster/superfine sugar ensures a fine texture in the cake.
- Note 3: Use cooking salt or kosher salt for seasoning the batter.
- Note 4: Cream cheese should be at room temperature to blend smoothly in the frosting.
- Note 5: Sifting powdered sugar helps create a smooth frosting without lumps.
- Note 6: Lining the pan with baking paper with overhang makes it easier to remove the cake without damage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cake, Cream cheese frosting, Autumn desserts, Spiced cake, Maple syrup, Pecan topping
