It has been too long since I have baked a cake! But when it is the roommate's birthday, you better believe that there is a homemade cake. You better believe we take it to the fancy restaurant and share it with the waiter. You better believe that we make the birthday girl wear a fabulous birthday crown.
But birthdays aside, this is the first pumpkin cake I have made from scratch. The spices are so yummy and the maple syrup in the icing adds a sweet touch to balance the spice. I think it is perfect cake for Thanksgiving and the Holiday season! I will definitely be making it again for the family. Those pie haters won't hate on this cake.
Pumpkin Chai Cake with Maple Syrup Buttercream
Cake Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 tablespoons cinnamon
2 teaspoons ginger
1/2 teaspoon all-spice
1 teaspoon nutmeg
1 cup canola oil
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 can (15 ounce) pumpkin puree
Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round cake pans.
In a stand mixer, beat together canola oil, sugar, vanilla extract, eggs, and pumpkin until combined.
Add baking powder, baking soda, salt, cinnamon, ginger, all-spice, and nutmeg until combined.
Gradually add flour until smooth.
Evenly divide cake batter into cake pans. Bake for 35-40 minutes until cake springs back in middle.
Remove cakes and let cool for 15 minutes. Let cakes completely cool before frosting.
Icing Ingredients:
1 cup butter (2 sticks), softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup natural maple syrup
1 teaspoon vanilla extract
Cream butter and cream cheese in a stand mixer until smooth. Scrape down sides of bowl periodically.
Gradually add powdered sugar and maple syrup. Beat until fluffy.
Add vanilla, and beat until combined.
Cake recipe adapted from Half Baked Harvest.
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