Sometimes life just calls for cake. Right?
But not the boxed kind. The real, homemade, fancy cake that you make where people get jealous just by you saying the name.
I LOVE those kind’ve cakes.
And this pumpkin streusel cake is the exact definition of homemade, fancy, real, jealous inducing cakes.
And what others don’t know, the pumpkin streusel cake is super easy to make and absolutely delicious too.
This cake is perfect for bringing to a holiday party or family gathering in the Fall. Or really anytime of the year.
And even if you don’t like the person you are bringing to cake for, think of it this way: they won’t be able to annoy you with their voice if they are eating, and maybe they’ll gain a couple of pounds while they are at it.
Karma.
Of course, there is always the possibility you also will not be able to stop eating this pumpkin streusel cake so you very well may be in the same position. But let’s face it, the “pros” far outweigh the “cons” in this instance.
This cake is super easy to make too. I found the recipe from Liv for Cake and there was nothing about it that I didn’t like.
Related Post: Hummingbird Cake
Quite honestly, there is not much more I can say about this pumpkin streusel cake, so without further ado:
Pumpkin Streusel Cake
*This post may contain affiliate links. This means that if you choose to purchase through one of my links, I may receive a commission at no extra cost to you. Please note- I only recommend products that I use and LOVE myself!
Maple Pumpkin Streusel Cake
Ingredients
Pumpkin Cake
- 3/4 Cup Unsalted butter (room temperature)
- 1 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 3 Tablespoons Vegetable Oil
- 3 Large Eggs (room temperature)
- 1 Large Egg White (room temperature)
- 2 1/2 Cups All Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Grund Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Ground Cloves
- 1 3/4 Cups Pumpkin Puree (NOT pumpkin pie filling)
Maple Cinnamon Frosting
- 1 1/2 Cups Unsalted butter (room temperature)
- 1 1/2 Cups Vegetable Shorening
- 6 Cups Powdered Sugar
- 2 Teaspoon Ground cinnamon
- 1 Tablespoon Maple Extract (or maple syrup)
- 1/4 Cup water or milk (room temperature)
Cinnamon Streusel
- 3/4 Cup All Purpose Flour
- 3/4 Cup Dark Brown Sugar
- 1 1/4 Teaspoon Ground Cinnamon
- 6 Tablespoon Unsalted Butter, melted
Instructions
Pumpkin Cake
-
Preheat the oven to 350F. Grease and flour two 9" cake rounds (or three 8" cake rounds).
-
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Put to the side.
-
In an electric mixer, beat the butter until smooth. Add the sugar then beat on medium-high speed until light and fluffy. This may take 2-3 minutes.
-
Reduce the speed and add the eggs one at a time, fully incorporating before adding the next egg. Add oil ad vanilla and mix until well combined.
-
Alternate adding dry ingredients (that we set aside earlier) and the pumpkin puree, beginning and ending with the flour. (This should be three additions of flour and two additions of pumpkin puree). Mix until just combined.
-
Spread the batter evenly into the prepared pans and smooth out the tops of each cake.
-
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
-
Place cake on wire racks to cool for 10 minutes then turn the cake onto wire rack to cool completely.
Maple Cinnamon Frosting
-
Beat butter and shortening until smooth. Slowly add 6 cups of powdered sugar, fully incorporating after each addition. Add the maple extract (or syrup), cinnamon and water or milk and mix until smooth. Add remaining powdered sugar 1 cup at a time. Mix thoroughly until smooth.
Cinnamon Streusel
-
Preheat oven to 350F. and line baking sheet with parchment paper.
-
In medium bowl, combine all ingredients with a fork until combined and crumbly. Spread evenly on baking sheet and bake for 6-8 minutes. Cool completely and crumble into pieces if needed.
Assembly
-
Trim off the curved dome on the top of the cakes in order to allow the two cakes rounds to be stacked on top of each other. Place one of the rounds on a serving plate or cake stand. Top the bottom cake round with 3/4 cup of frosting and spread evenly. Sprinkle the frosting with 1/2- 3/4 of the streusel. Lightly press the streusel into the frosting. Place the second cake round on top of the first cake round and top with frosting. The frosting should go on top of the second cake round as well as on all sides of the cake. Sprinkle with remaining streusel.
-
Store at room temperature in an airtight container. Best eaten within 2-3 days.
Other Products That I Used and Loved With This Recipe:
Mixing Bowls: I love these bowls. They are easily stored and easily cleanable. They come in a set of three different sizes and can be stored inside of one another to save space.
Cooling Racks: I love these cooling racks simply because they are excellent quality but also stackable. This makes cooking and baking in tight spaces so much easier!
Kitchen Aid Mixer: You guys.. my kitchen aid mixer is one of my absolute favorite things in my entire kitchen. It is irreplaceable! Good thing these suckers last for years on end because I’m not sure I would last for even one day without this tool.
Baking Sheet: I love my baking sheets! They are super easy to clean and heavy duty too! This is a nonstick pan and is professional quality!
Icing Spreader: I love my icing spreader. It makes putting icing on cakes super easy. And it makes the icing spread evenly.
Cake Storage: This storage container is an airtight container that I use to store my cakes. Instead of putting my cakes on a cake stand, I put them on the base of my cake storage before putting icing on them. In other words, I assemble the cake on the base of the cake storage container. Not the prettiest- but it prevents me from struggling with the cake later 🙂
Cake Rounds: I love my cake rounds! They are awesome and I have had them for years. They are nonstick and they come in a set of two for when you want to make layered cakes.
I would love to hear your thoughts on this delicious pumpkin streusel cake! Let me know down in the comments what you baked this cake for (we all know I love to bake without a reason which is definitely OK too!). I hope you enjoy this recipe as much as my family did!
Happy Baking!
