A Cake That Tells a Story
This cake is like a warm hug. It has layers of soft pumpkin cake. Between each layer is sweet maple cream.
I first made it for my grandson’s autumn birthday. He is grown now. But I still laugh at that. His face was covered in whipped cream. What is your favorite birthday treat? I would love to know.
Why We Layer Cakes
Stacking a cake is not just for looks. It makes every bite better. You get a little bit of everything in each forkful.
This matters because food should be a joy. A tall, layered cake feels like a celebration. It says someone took the time. That time is a gift of love.
My Little Kitchen Secret
Do not worry about making four perfect layers. The batter is very forgiving. Just spread it as evenly as you can.
Here is a fun fact for you. Fun fact: Canned pumpkin puree is just cooked, mashed squash. It is not the big carving pumpkin! That is why it tastes so good. It makes the cake moist and tender.
The Magic of Maple Whipped Cream
Now, for the best part. The whipped cream. Use a cold bowl and cold cream. It whips up so much faster.
When you add the maple syrup, take a deep breath. Doesn’t that smell amazing? It is like a sweet autumn forest. Do you prefer maple or vanilla in your treats? Tell me your choice.
Putting It All Together
Stack the cooled cakes with the cream. Do not fuss if a layer cracks a little. The cream will hide it. That is another little life lesson right there.
Top it with toasted pecans for a nice crunch. The final touch matters. It adds texture and makes it pretty. What is your favorite cake topping? I always use nuts, but sprinkles are fun too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (7 ½ ounces/213 grams) | For the cake |
| Pumpkin pie spice | 2 teaspoons | For the cake |
| Baking powder | 1 teaspoon | For the cake |
| Baking soda | 1 teaspoon | For the cake |
| Salt | 1 teaspoon | For the cake |
| Sugar | 1 ¼ cups (8 ¾ ounces/248 grams) | For the cake |
| Unsalted butter | 8 tablespoons | Melted and cooled, for the cake |
| Large eggs | 3 | For the cake |
| Unsweetened pumpkin puree | 1 can (15 ounces/425 grams) | For the cake |
| Heavy cream | 1 ½ cups | Chilled, for the whipped cream |
| Maple syrup | ¼ cup | For the whipped cream |
| Pecans | ¼ cup | Toasted and chopped, for garnish |
Instructions
Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 350 degrees. Grease two round cake pans. Line them with parchment paper. Grease the paper, then dust with flour. This keeps the cake from sticking. I learned that the hard way once!
Step 2: Whisk your dry things in a bowl. That’s flour, pumpkin spice, baking powder, soda, and salt. In your mixer, beat sugar, melted butter, and eggs. Beat until it looks pale and fluffy. This takes about three minutes. Doesn’t that smell amazing already?
Step 3: Turn the mixer speed to low. Add the whole can of pumpkin puree. Mix it just until it’s in. Now, slowly add your flour mixture. Stop when you see just a few flour streaks. (Overmixing makes a tough cake, trust me!).
Step 4: Pour one-fourth of the batter into each pan. Spread it evenly. Bake for 12 to 14 minutes. A toothpick should come out clean. Let them cool in the pans for 10 minutes. Then, flip them onto a plate to cool completely. Do you know why we let cakes cool before frosting? Share below!
Step 5: Wash and dry your mixer bowl well. Pour in the cold cream and maple syrup. Whip on medium speed until it’s thick and holds a peak. This makes the fluffiest cloud of frosting. I still laugh at the time I used a dirty bowl and got soup!
Step 6: Time to stack! Put one cake layer on a plate. Spread a big spoonful of cream on top. Add the next layer and more cream. Keep going until you have a tall, beautiful stack. Top it all with the toasted pecans. Slice and enjoy your masterpiece.
Creative Twists
This cake loves to play dress-up. You can make it your own so easily. Here are three of my favorite little twists.
Make mini stacks. Use a round cookie cutter on the cooled layers. Stack the little circles for personal cakes.
Add a surprise layer. Spread a thin coat of apple butter between the cake and cream.
Try a different nut. Use candied walnuts or spiced pepitas on top for a fun crunch.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This cake is a celebration all by itself. But I love making a little moment of it. For a cozy plate, add a dollop of extra whipped cream on the side. A few fresh cranberries look so pretty, too. It’s like a holiday on a plate.
For drinks, a hot mug of spiced apple cider is perfect. The spices are friends with the pumpkin. For the grown-ups, a small glass of creamy bourbon or rum is a nice match. It feels so warm and special. Which would you choose tonight?
Keeping Your Stack Cake Happy
This cake is best enjoyed the day you make it. The whipped cream is so fresh! You can store leftovers in the fridge. Cover the cake loosely with plastic wrap. It will keep for about two days.
I do not recommend freezing the assembled cake. The cream will not thaw well. You can freeze the plain cake layers alone. Wrap them tightly in plastic wrap first. They freeze beautifully for up to a month.
I learned about freezing layers the hard way. I once froze a whole, decorated cake. It was a sad, soggy mess the next day! Now I only freeze the parts. This matters because it saves your hard work. You can bake ahead for a busy week.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Hiccups
Is your batter very thick? Do not worry. Canned pumpkin can vary in water content. Just spread it gently into the pans. It will bake up perfectly moist.
Are your cake layers sticking? Please grease and flour your pans well. I also love parchment paper. It is a lifesaver. I remember when my first cake stuck to the pan. We ate it with spoons like pudding!
Is your whipped cream too soft? Make sure your bowl and cream are very cold. A metal bowl works best. This matters for texture. Proper whipping gives you fluffy, stable layers. It also builds your kitchen confidence. You learn what “stiff peaks” really feel like.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: Can I make parts ahead?
A: Absolutely. Bake the cake layers up to two days early. Wrap them and keep at room temperature. Make the cream the day you serve.
Q: What if I don’t have pumpkin pie spice?
A: Use 1 teaspoon cinnamon. Add ½ teaspoon ginger and ¼ teaspoon nutmeg. *Fun fact: I mixed my first batch in a jam jar!*
Q: Can I make a smaller cake?
A: You can halve the recipe. Just bake it in one 8-inch pan. The baking time will be a bit longer.
Q: Is the garnish optional?
A: The pecans add a nice crunch. But you can skip them. A sprinkle of cinnamon is pretty too.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cake. It fills the house with the best smells. It is a hug in dessert form. I would love to hear about your baking adventure.
Tell me all about it in the comments. Have you tried this recipe? Did your family enjoy it? Your stories are my favorite thing to read. Thank you for spending time in my kitchen today.
Happy cooking!
—Elowen Thorn.
Maple Pumpkin Stacked Holiday Cake
Description
A stunning, layered holiday dessert featuring moist spiced pumpkin cake and sweet maple whipped cream, topped with toasted pecans.
Ingredients
Whipped Cream:
Garnish:
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8-inch round cake pans, line with parchment paper, grease parchment, then flour pans.
- Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds.
- Spread one-fourth of batter (about 1 cup) in even layer in each prepared pan. Bake until toothpick inserted in center comes out clean, 12 to 14 minutes. Let cool on wire rack for 10 minutes. Invert each cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely. Reprep pans and repeat with remaining batter.
- Using dry, clean bowl and whisk attachment, whip cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes.
- Place 1 cake layer on cake plate or pedestal, then spread one-fourth of whipped cream (scant cup) evenly over top. Repeat with remaining cake layers and whipped cream. Sprinkle pecans on top and serve.
Notes
- For best results, ensure all ingredients are at room temperature before mixing. The cake layers can be baked a day ahead and stored wrapped at room temperature. Assemble just before serving.