Pumpkin Cake With Maple Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 3 eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 1 1/2 cups pumpkin puree
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 2 cups confectioners' sugar
• 1/4 cup pure maple syrup
• 5 ounces bittersweet chocolate, chopped (optional)

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees. grease and flour two 9-inch round cake pans. set aside.
• 3 sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
• 4 in another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
• 5 slowly whisk flour mixture into egg mixture. fold in pureed pumpkin.
• 6 evenly divide cake mixture between the two prepared cake pans.
• 7 bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
• 8 cool cakes in pans completely before transferring to a cake plate. about 1 hour.
• 9 once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. place the other cake layer on top. use remaining frosting to frost the cake.
• 10 frosting:.
• 11 beat sugar and butter with mixer or in stand mixer.
• 12 gradually add confectioner's sugar and maple syrup while blending.
• 13 you can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
• 14 optional: you can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. reserve about a third of the chocolate to sprinkle over the frosted cake.