I am obsessed with pumpkin right now. Can’t you tell?
This 3 Layer Pumpkin Cake with Maple Buttercream Frosting is the perfect dessert to follow a comfort meal on Sunday’s.
Yea I know you might be getting tired of all the pumpkin hoopla, but guess what?…I don’t really care because I know you are going to love me for it anyway. Tis the season for pumpkin recipes! There is no better recipe using pumpkin than this 3 Layer Pumpkin Cake with Maple Buttercream Frosting. It is delicious; it is moist; and it will feel your belly with comfort like nothing else. You know what is filling my belly with comfort right now? My little boy who will be here in 29 days!
So I decided to go ahead with having a C-Section (bummer). I know I still haven’t shared with you guys the story of my first born who passed away of SIDS but one day I will. Let me just share for now that I had to have an emergency c-section with him after hours of pushing and an episiotomy. Needless to say, my first c-section was awful with a capital AW and FUL. I am being told that because my c-section was an emergency and I had so much go one before i had the surgery, this time around won’t be nearly as traumatic, pain wise. So I am a bit nervous about it and it isn’t something that I wanted for myself. But aside from just being done with being pregnant, I am also equally, if not more, excited about not being on this ridiculous gestational diabetes diet. I can, not just eat what I want, but eat healthier but not as crazy strict as the diabetes diet I have been on the past 2 months. BUT I will have a meal of eating whatever the hell I want and you better believe a slice of this 3 Layer Pumpkin Cake with Maple Frosting. Maybe some Fried Chicken or a nice Burger. I haven’t made up my mind yet.
Regardless of whatever happens, which I will tell you guys all about it, I am so glad I have this recipe of this 3 Layer Pumpkin Cake with Maple Frosting in my pocket to make for my sweet treat. Now, don’t worry, I won’t eat this entire cake at once and actually develop Type II Diabetes. I will enjoy a slice or two….three…ok I will stop at four over the course of 4 days. Does that sound better? If you decide to make this cake, please make sure you have more than 4 slices for me. Also, feel free to add this dessert to your Thanksgiving dessert table this year.
- 3 c. flour
- 1½ tsp. baking soda
- ½ tsp. salt
- 2 sticks butter
- 3 eggs
- 1 tbsp. vanilla extract
- 1 (15 oz) pumpkin
- 1½ tsp. pumpkin spice
- ½ c. vegetable oil
- 1 c. milk
- 3 stick unsalted butter, room temperature
- 6 c. powdered sugar
- 1 tsp. salt
- 2 tbsp. maple extract
- 1½ tbsp. bourbon
- 1½ c. honey roasted pecan pieces
- Preheat oven to 350 Degrees and Spray 3 9 inch round cake pans
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside. In a separate bowl, creamy the 2 sticks of butter and add 2 cups of sugar and mix until fluffy. While mixing add eggs one at a time until well blended. Add the vanilla extract, pumpkin puree, oil and milk. Slowly add the dry ingredients. Once all of the ingredients are well mixed, divide evenly in the 3 round pans smooth the tops of the cakes, and bake for 20 minutes. Insert toothpick in middle to make sure they come out clean. Once baked allow to completely cool.
- In a separate bowl, add the 3 sticks of butter and blend until creamy. Slowly add the powdered sugar 1 cup at a time to make sure mixed evenly. Add the bourbon, maple extract, and salt and mix until creamy.
- Take one of the cakes and place on a cake serving platter. You can use a little of the frosting and place in the center of cake platter to keep the cake from moving. Add a layer of frosting and continue the process until the entire cake is frosted. Once the cake is frosted as desired, pat the pecans on the sides of the cake and serve.