two pumpkin cake slices stacked with maple frosting and maple syrup on top

Pumpkin Snack Cake with Maple Frosting


This pumpkin snack cake with maple frosting is the BEST. It has a moist, tender, yet fluffy texture, and the perfect level of sweetness.

two pumpkin cake slices stacked with maple frosting and maple syrup on top

Moist Pumpkin Cake with Maple Frosting Recipe

This pumpkin snack cake with maple frosting is the BEST. It has a moist, tender, yet fluffy texture, and the perfect level of sweetness. It’s one of my favorite cakes. It bakes quickly and easily with pantry and fridge-friendly ingredients like cinnamon, pumpkin spice, brown sugar, and pumpkin puree. Easy-to-follow recipe. So good!
Prep Time 20 minutes
Cook Time 25 minutes

Equipment

  • 2 Large mixing bowls
  • Stand Mixer
  • 8×8 baking pan
  • Parchment paper
  • Measuring Cups and Spoons
  • Silicone spatula

Ingredients
  

Pumpkin Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon cinnamon
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 cup canned pumpkin puree (8 oz)
  • 2 eggs
  • ½ cup olive oil, or similar vegetable oil
  • 2 teaspoons pure vanilla extract

Maple Frosting

  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon maple extract
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk
  • Pinch of salt

Instructions
 

Pumpkin Cake

  • Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
  • Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ¾ teaspoon cinnamon. Set aside.
  • Mix Wet Ingredients: In a large mixing bowl, add ½ cup olive oil, 2 eggs, 1 cup canned pumpkin puree, ½ cup light brown sugar, ¼ cup granulated sugar and 2 teaspoons pure vanilla extract. Mix until smooth and fully combined.
  • Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Bake: Spread the batter evenly into the prepared pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures may vary so be sure to check before the 25-minute mark as you may need more or less baking time.
  • Cool: Allow the cake to cool completely before frosting.

Maple Frosting

  • Cream the Butter: In a stand mixer using the paddle attachment, beat 1/2 cup softened unsalted butter until creamy and the color lightens.
  • Combine: To the creamed butter add 2 tablespoons maple syrup, ½ teaspoon maple extract, ½ teaspoon vanilla extract 1 teaspoon milk, a Pinch of salt and 2 cups confectioners’ sugar (one cup at a time). Mix the ingredients together until fully incorporated and smooth. Feel free to adjust the amount of milk as needed to create desired texture.
  • Spread & Enjoy: Spread the maple frosting on the completely cool pumpkin cake. The frosting is quite sweet, so taste it first to see how much you like on the cake. A little bit goes a long way! Enjoy!

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