Pumpkin Maple Gingerbread Cake with Earl Grey Whipped Frosting

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This is the ULTIMATE fall cake! A moist pumpkin gingerbread cake sweetened with maple syrup and topped with an earl grey infused whipped frosting. A great simple snack cake with all the best fall flavors.

How to make pumpkin gingerbread cake

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

1. Preheat the oven and prepare an 8″ baking dish.
2. In a small saucepan, boil the water and butter just until the butter melts. Remove from heat and allow to sit while you mix the rest of the ingredients.
3. In a large bowl, whisk together the flour, cornstarch, maple syrup, baking soda, salt, cinnamon, nutmeg, cloves, egg, sour cream, pumpkin puree and molasses.
4. Fold in the hot water/butter mixture. It will be runny, that’s ok!
5. Bake for 20-23 minutes, or until a toothpick inserted into the middle comes out mostly clean.
6. Allow to cool on a wire rack.

Make the Earl Grey whipped frosting

1. In a medium saucepan, heat the heavy cream to a simmer. Add the tea bags, remove from heat, and allow to steep for 30 minutes.
2. Remove the tea bags and allow place in the fridge until chilled.
3. Beat 1 1/4 of the infused heavy cream until you get stiff peaks, then set aside.
4. In a separate bowl, beat the butter, vanilla, and 1/4 cup of the reserved tea infused cream until smooth.
5. Add in the powdered sugar and beat until light and fluffy.
6. Gently fold in the buttercream to the whipped cream.

You can choose to either frost the cake with an even layer of the whipped frosting or dollop spoonfuls onto individual servings. Garnish with a light sprinkle of ground cinnamon, if desired.

How to serve this cake

If you can make this cake a day ahead, it really gives the flavors of the cake time to marry together into something super beautiful – although it is still pretty awesome the day of.

The whipped cream frosting can be made the day of as well, but because of the butter in the recipe, it will harden like a traditional buttercream when stored in the fridge (which you should totally do).

So make sure to give it plenty of time to warm up before serving if you want it nice and creamy to dollop on as I did in the photos.

Otherwise you can spread this evenly over the whole cake like a traditional frosting. Its totally about your preference here, and equally delicious no matter how you choose to serve it.

Pumpkin Gingerbread Cake with Earl Grey Whipped Frosting

This is the ULTIMATE fall cake! A moist pumpkin gingerbread cake sweetened with maple syrup and topped with a earl grey infused whipped frosting.

4.75 from 8 votes

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Course: Dessert

Cuisine: American

Keyword: fall baking, gingerbread, pumpkin cake

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Calories: 465kcal

Author: Jenni

Ingredients

Pumpkin Maple Gingerbread Cake

• 6 Tablespoons water
• ½ cup unsalted butter
• 1 cup pumpkin puree
• 1 cup maple syrup Grade A Dark
• ¼ cup plain greek yogurt
• ¼ cup molasses
• 1 whole egg
• 1 ½ cups all purpose flour
• 3 Tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Earl Grey Whipped Frosting

• 4 tea bags Earl Grey
• 1 ½ cups heavy cream
• ½ cup unsalted butter room temperature
• 1 ½ cups powdered sugar
• 1 ½ teaspoons vanilla

Instructions

Pumpkin Maple Gingerbread Cake

• Preheat oven to 375 Degrees F.
• Grease an 8 inch square baking pan.
• In a small saucepan, boil the water and butter just until the butter melts.
• Remove from heat and allow to sit while you mix the rest of the ingredients.
• In a large bowl, whisk together the pumpkin puree, maple syrup greek yogurt, molasses, egg, flour, cornstarch, baking soda, salt, and spices.
• Fold in the hot water/butter mixture. It will be runny, that’s ok!
• Bake for 20-23 minutes, or until a toothpick inserted into the middle comes out mostly clean.
• Allow to cool on a wire rack.

Earl Grey Infused Whipped Frosting

• Place a glass or metal mixing medium bowl and your beaters into the freezer to chill.
• In a medium saucepan, heat the heavy cream to a simmer.
• Add the tea bags, remove from heat, and allow to steep for 30 minutes.
• Remove the tea bag and allow place in the fridge until chilled.
• Beat 1 1/4 of the infused heavy cream until you get stiff peaks.
• Set aside.
• In the very cold bowl and beaters, beat the butter, vanilla, and 1/4 cup of the reserved tea infused cream until smooth.
• Add in the powdered sugar and beat until light and fluffy.
• Gently fold in the buttercream to the whipped cream.
• You can choose to either frost the cake with an even layer of the whipped frosting or dollop spoonfuls onto individual servings. Garnish with a light sprinkle of ground cinnamon, if desired.

Notes

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 55g | Protein: 3g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 184mg | Potassium: 265mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4089IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg