Pumpkin Dream Cake

Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 55 minutes
Total Time 2 hours
Course Dessert
Servings 12 people


  • 3 8" round cake pans
  • 1 medium bowl
  • 1 stand mixer or hand mixer + large bowl
  • 1 spatula


For the Cake

  • 3 C all-purpose flour
  • tsp baking soda
  • ½ tsp salt
  • ¾ C unsalted butter softened
  • 2 C granulated sugar
  • 3 large eggs
  • 1 T vanilla extract
  • 1 (15 oz) can pumpkin puree
  • ¼ C vegetable oil
  • 1 C whole milk

For the Frosting

  • ¾ C unsalted butter softened
  • 12 oz cream cheese softened
  • 3 T pure maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 6 C powdered sugar


For the Cake

  • Preheat oven to 300℉. Grease three 8" round cake pans. Set aside.
  • In a medium bowl, mix flour, baking soda, and salt. Set aside.
  • In a large bowl/stand mixer, cream ¾ cup butter and the sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon vanilla, pumpkin puree, and vegetable oil. Beat in the flour mixture alternately with the milk.
  • Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking.)

For the Frosting

  • In a large bowl, cream the other ¾ cup butter and the cream cheese until smooth. Beat in maple syrup, 2 teaspoons vanilla, and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
  • Assemble the 3 layers with a thick layer of frosting between each layer. Apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
  • Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
Keyword Cake, Dessert, Holiday, pumpkin