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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.

This is the ULTIMATE fall cake! A moist pumpkin gingerbread cake sweetened with maple syrup and topped with a earl grey infused whipped frosting.
A white plate with a fork and a piece of pumpkin maple gingerbread cake on a wooden table with a fall napkin
A white plate with a piece of pumpkin gingerbread maple cake

Guys. This. Cake.

I think I could happily eat this cake for the rest of my life and be totally content.

Its the perfect cake for fall (although, seriously, I would eat this all year long) – a super moist gingerbread spiced cake sweetened with a maple syrup whose robust flavor really shine in this cake!

Then, as if that isn’t enough, top the whole thing off with an earl grey infused whipped frosting.

The frosting is the perfect marriage between a whipped cream and a traditional buttercream – its fluffy texture reminds you of whipped cream but it has some of the substance of a buttercream. It’s pretty much amazing stuff. I may or may not have eaten it by the spoonful.

A piece of pumpkin maple gingerbread cake on a white plate with a fork

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.

A white plate with a piece of pumpkin maple gingerbread cake, a cake pan with cake, and a bowl with Earl Grey frosting all on a wooden table
I also highly recommend using this Earl Grey Tea! It’s organic with just a pinch of lavender, which really mellows out the Bergamont. The slightly floral notes compliment the vanilla base of the tea perfectly well and it works beautifully well in this recipe!!
A slice of pumpkin maple gingerbread cake on a white plate with a fall napkin

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A white plate with a fork and a piece of pumpkin maple gingerbread cake on a wooden table with a fall napkin

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.
4.78 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 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
  • 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

18 Comments

  1. Hi, I love using maple syrup in my pumpkin bread, cookies and pie, thanks for the chance to win some, yum !

  2. I sometimes use maple syrup to sweeten my coffee. This past week I used it in my homemade kombucha. I can't wait to see how it turns out!

  3. This looks amazing! I love using maple syrup as a sweetener in desserts as well!

  4. Christine says:

    Pumpkin, maple, gingerbread, earl grey – fantastic flavor combination!

  5. It's the perfect fall dessert!

  6. Kathryn @ FoodieGirlChicago says:

    Sounds delicious – great fall recipe!!

  7. Kiki Johnson says:

    I cannot wait for pumpkin season to start again! This looks sooooo good! The perfect snack for cosy moments !

  8. This cake is absolutely delicious! The baking time is WAY off though. A cake that thick takes at least 45-50 minutes at that temp. That being said, easy to accommodate the needed change. Well worth the time!

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