fxtadeusz@gmail.comDescription
Bake the ultimate Thanksgiving cake—moist pumpkin-spice layers with silky maple cream cheese frosting and pecan crunch. Make-ahead, easy to decorate, crowd-pleasing.
A Thanksgiving showstopper that’s cozy, easy, and sure to wow. Layers of moist pumpkin-spice sponge with silky maple cream cheese frosting, topped with an easy pecan-toffee crunch. It slices clean, makes ahead, and transports well. Plus: make Thanksgiving cake pops with the leftovers. If pumpkin pie was your November game day, this November it’s this crowd-pleasing fall cake.
A clean flat-lay of every ingredient you’ll need. Warming spices and pumpkin set the fall mood instantly. Save this slide to use as a shopping checklist.
WHY THIS RECIPE WORKS
Comfort and generosity are themes of the Thanksgiving table, and this cake has both. The sponge bakes up plush and never-dry (oil instead of butter) with pumpkin purée and brown sugar for flavor and moisture. A touch of espresso powder deepens the spices (it won’t taste like coffee, just “more pumpkin”), and the maple cream cheese frosting has that perfect not-too-sweet quality. This cake makes ahead well, is sturdy enough to travel, and is easy to decorate whether you like rustic swoops or a sleek, smooth top.
MY THOUGHTS BEFORE WE START
Room-temperature dairy: If your cream cheese is cold, it will clump. Set it out on the counter at least 45–60 minutes before starting.
Gentle mixing: Mixing the batter too much creates tunnels and tough crumb. Stir only until you no longer see streaks of dry flour.
Scale & pans: You can use two 8-inch or two 9-inch pans. Eight-inch cakes will have taller layers, while 9-inch cakes bake faster. Line pans with parchment circles; don’t skip this step.
Cooling time: Frosting warm cake layers will lead to slipping layers. Cool the cake completely, even chill in the fridge for 30 minutes.
Flavor day-2: As with many spice cakes, this tastes even better on day two. Bake in advance when possible.
Watery purée: If your pumpkin purée looks especially loose or watery, blot it gently with a few paper towels; excess moisture can lead to a gummy center.
Ingredients
For the pumpkin spice cake (2 layers):
- 2 ½ cups (300 g) all-purpose flour
- 1 ½ cups (300 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp espresso powder (optional, enhances flavor)
- 1 cup (240 ml) pumpkin purée (not pumpkin pie filling)
- 1 cup (240 ml) whole milk, room temperature
- ¾ cup (180 ml) neutral oil (canola/vegetable)
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
Maple cream cheese frosting:
- 16 oz (450 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 ½–4 cups (420–480 g) powdered sugar, sifted
- ¼ cup (60 ml) pure maple syrup (Grade A amber)
- 1 tsp vanilla extract
- Pinch of fine sea salt
Pecan-toffee crunch (optional but great!)
- ¾ cup (85 g) toasted pecans, chopped
- ½ cup (90 g) toffee bits (Heath-style)
See the batter come together in four quick steps. Stir gently—just until the flour disappears. Even layers bake evenly for clean slices.
Instructions
Prep:
- Heat oven to 350°F/175°C. Grease and line two 8- or 9-inch round cake pans with parchment.
Dry mix:
- In a large bowl whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, spices, and espresso powder until no sugar clumps remain.
Wet mix:
- In another bowl whisk pumpkin purée, milk, oil, eggs, and vanilla until smooth.
Combine:
- Pour wet ingredients into dry. Stir with a spatula just until the flour disappears (small lumps are ok).
Bake:
- Divide batter between pans. Bake 26–30 minutes (9-inch pans: 22–26), or until a toothpick inserted comes out with a few moist crumbs.
Cool:
- Let cakes cool 10 minutes in pans; turn out onto racks, peel parchment, and cool completely.
Frosting:
- Beat cream cheese and butter on medium until creamy (1–2 min). Mix in powdered sugar gradually, then maple syrup, vanilla, and salt; beat until fluffy. Chill 10 minutes if soft.
Assemble:
- Place first cake layer on a stand. Spread ~¾ cup frosting, sprinkle on some pecan-toffee crunch, then top with second layer. Crumb-coat the cake, chill 15 minutes, then frost generously.
Finish:
- Press remaining crunch around the bottom edge or scatter on top. Chill 20 minutes before slicing for perfectly neat layers.
YIELDS: 12–14 slices
PREP: 25 minutes | BAKE: 26–30 minutes | TOTAL: ~1 HOUR
This is the cozy showstopper your table deserves. Plush pumpkin layers meet tangy maple frosting. Slice, share, and enjoy the oohs and ahs.
More Thanksgiving-friendly recipes to try next
Tag your bake: @tedy and #ThanksgivingCake so we can feature you!
Tips & Tricks
Ultra-neat edges: Dip an offset spatula in hot water, dry it off, then smooth.
Maple intensity: If you want a more maple-forward cake, replace 1–2 Tbsp powdered sugar with maple sugar.
Travel smart: Chill the frosted cake until the frosting is firm before transporting.
Variations
Thanksgiving Cake Pops: Crumble leftover cake with 2–3 Tbsp frosting, roll into balls, chill, dip in melted white chocolate, and drizzle with maple.
Nut-free: Omit the pecans and top with pumpkin seeds or maple-cinnamon sprinkles.
Cranberry twist: Spread a thin layer of whole-berry cranberry sauce between the cake layers before the frosting.
Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum; check for doneness early.
What to serve with it
After the big meal: Black coffee or cinnamon tea cut the sweetness.
Dessert board: Serve slices with pumpkin pie and apple crumble for a festive trio.
Kids: Bake a few mini cupcakes with leftover batter for easy serving.
Encouraging wrap-up
If pumpkin pie is your tradition, this Thanksgiving cake is your celebration. It’s warm, plush, and crowd-pleasing, yet still easy enough for bakers of all levels. Make it a day ahead, chill, and slice when your table is ready. Tag us so we can cheer you on!
Thanksgiving-Cake-Pumpkin-Maple
Ingredients
Instructions
- Prep:
Heat oven to 350°F/175°C. Grease and line two 8- or 9-inch round cake pans with parchment.
Dry mix:
In a large bowl whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, spices, and espresso powder until no sugar clumps remain.
Wet mix:
In another bowl whisk pumpkin purée, milk, oil, eggs, and vanilla until smooth.
Combine:
Pour wet ingredients into dry. Stir with a spatula just until the flour disappears (small lumps are ok).
Bake:
Divide batter between pans. Bake 26–30 minutes (9-inch pans: 22–26), or until a toothpick inserted comes out with a few moist crumbs.
Cool:
Let cakes cool 10 minutes in pans; turn out onto racks, peel parchment, and cool completely.
Frosting:
Beat cream cheese and butter on medium until creamy (1–2 min). Mix in powdered sugar gradually, then maple syrup, vanilla, and salt; beat until fluffy. Chill 10 minutes if soft.
Assemble:
Place first cake layer on a stand. Spread ~¾ cup frosting, sprinkle on some pecan-toffee crunch, then top with second layer. Crumb-coat the cake, chill 15 minutes, then frost generously.
Finish:
Press remaining crunch around the bottom edge or scatter on top. Chill 20 minutes before slicing for perfectly neat layers.
YIELDS: 12–14 slices
PREP: 25 minutes | BAKE: 26–30 minutes | TOTAL: ~1 HOU
FAQ
1) Can I bake this as a sheet cake?
Yes—pour batter into a greased 9×13-inch pan and bake 30–36 minutes. Frost directly in the pan.
2) Can I reduce the sugar?
You can reduce up to ¼ cup granulated sugar without affecting the structure of the cake. Do not reduce the brown sugar below 1 cup—it keeps the crumb moist.
3) How do I store leftovers?
Refrigerate covered for up to 4 days. For best texture, bring to room temp 20–30 minutes before serving. Freeze slices (well wrapped) for up to 2 months.
