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3 Layer Pumpkin Cake with Maple Frosting

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 50 mins
  • Yield: 8-10 1x


This is the best dessert for the Fall and it is super delicious and moist! This 3 Layer Pumpkin Cake with Maple Frosting is perfect for any day of the Fall Season!


  • 3 c. flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 sticks butter
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1 (15 oz) pumpkin
  • 1 1/2 tsp. pumpkin spice
  • 1/2 c. vegetable oil
  • 1 c. milk
  • 3 stick unsalted butter, room temperature
  • 6 c. powdered sugar
  • 1 tsp. salt
  • 2 tbsp. maple extract
  • 1 1/2 tbsp. bourbon
  • 1 1/2 c. honey roasted pecan pieces


  1. Preheat oven to 350 Degrees and Spray 3 9 inch round cake pans
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Dessert