Pumpkin Dream Cake
Equipment
- 3 8" round cake pans
- 1 medium bowl
- 1 stand mixer or hand mixer + large bowl
- 1 spatula
Ingredients
For the Cake
- 3 C all-purpose flour
- 1½ 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
Instructions
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.