Moist Pumpkin Cream Cake Recipe
Are you tired of serving the same old pumpkin cake? When it comes to layer cakes for celebrations, the sky’s the limit. By focusing on both the presentation and the flavors, you can transform this pumpkin cream cake into a show-stopping dessert that will have your guests begging for the recipe.
This pumpkin cream cake recipe is rich, moist, and delicious. Made with whipping cream in the batter as well as in the buttercream. A light and airy butter-based cake with pumpkin puree and pumpkin spice mix. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Why make this pumpkin cake?
- First and foremost, this recipe provides a solid foundation: a moist and flavorful pumpkin cake. The pumpkin flavor makes this cake special, adding a unique warmth and richness that can’t be replicated. It’s not just another ordinary cake; it’s a celebration of the fall season and all its glorious flavors.
- But what truly sets this recipe apart is the room it gives you to experiment. You have the freedom to play with different fillings and toppings, allowing you to create a cake that perfectly suits your taste and style. The possibilities are endless – from a creamy vanilla or spiced cream cheese filling, to a decadent caramel or chocolate ganache topping.
- Furthermore, this recipe encourages you to think beyond the pumpkin flavor and explore additional spices or flavors that can complement it. Imagine adding a touch of cinnamon or nutmeg to the cake batter, or even incorporating a layer of tangy apple or pear compote between the cake layers. These unexpected twists will take your cake from ordinary to extraordinary, leaving your guests in awe.
- Not only does this recipe offer endless opportunities for customization, but it also guarantees a genuinely delicious result. The combination of moist pumpkin cake, luscious cream filling, and delectable toppings creates a harmony of flavors and textures that will leave your taste buds dancing.
- Today, I have made a 3-layer frosted cake, but you can also use this batter to bake in a 6-cup pumpkin bundt pan, a 9 x 13-inch sheet pan to make a pumpkin sheet cake, or one 9 x 4-inch loaf pan.
Ingredients and substitutes
- First and foremost, the star ingredient of this recipe is the pumpkin. Its natural sweetness and earthy flavor lay the foundation for the entire cake. While the recipe calls for canned pumpkin, you can also use fresh pumpkin puree for a more homemade touch. Simply roast and puree the flesh of a small sugar pumpkin until smooth. Alternatively, if you can’t find pumpkin or want to try something different, butternut squash or sweet potato puree can be a worthy substitute.
- When it comes to the dry ingredients, a combination of all-purpose flour, baking powder, baking soda, and spices like cinnamon, nutmeg, and cloves is essential to achieve that warm and comforting fall taste. I am using pumpkin spice, cinnamon, and nutmeg, but you can also use gingerbread spice, chai spice mix with cinnamon and nutmeg. If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure to follow the recommended ratios and consider adding xanthan gum to maintain the cake’s structure.
- The moistness and tenderness of the cake depend on the fats used. High-quality butter enhances flavor. You can substitute vegetable or coconut oil to add moisture and prevent the cake from drying out. Just remember that using butter may have a slightly denser texture, while oil can add a subtle tropical note.
- While the recipe calls for classic whipped cream frosting, you can customize the layers to your liking. If you’re not a fan of heavy cream, consider using cream frosting or vanilla buttercream instead. Whichever filling you choose, whip it to the perfect consistency so it spreads smoothly and seamlessly between the layers.
Step-by-step: Pumpkin cake
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2 x 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder, baking soda, pumpkin spice, nutmeg, and salt. And set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
Pro tip – We want to add some volume to the batter, and the sugar is completely dissolved, so make sure to cream well. - Next, add eggs, one at a time. Followed by the pumpkin puree and vanilla extract.
Pro tip – Ensure the eggs are at room temperature, or the batter will curdle. And if that happens, just add a tablespoon or two of flour and combine well. - Then, add the flour mixture and whipping cream, alternating in three batches.
Pro tip – Since whipping cream is thick, the batter looks a bit stiffer than regular vanilla cake, but the cream will melt in the oven, so don’t add any more milk. - Scrape the sides of the bowl to ensure a smooth batter. Then, divide the batter between the two prepared baking pans.
Pro tip – Use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
Bake
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Pro tip – I like to use cake strips to ensure my layer cakes bake as flat as possible. - Cool in the pan for 10 minutes. Then, invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Pro tip – Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when you torte and level the cake.
Whipped cream buttercream
- In a stand mixer with a paddle attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract.
- Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light, fluffy whipped-cream consistency (2 to 3 minutes).
Pro tip – If you do not whip, the consistency will be very soft. The whipping will add volume to the buttercream, making it light and fluffy.
Assemble
- Prepare simple syrup. Add sugar, water, and lemon juice to a saucepan over medium heat. Cook until sugar dissolves, then boil for two minutes more – cool completely before using.
Pro tip – Simple syrup is used to keep cake layers moist. - Using a bread knife or cake leveler, cut the domes off the cake layers. Then, cut each layer in half horizontally, giving you a total of four layers. Brush each layer with the cooled simple syrup.
- Place a cake layer on the cake board or cake stand.
Pro tip – If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - Filling – Top with a big dollop of the whipped cream buttercream – spread evenly with a straight-edged spatula.
- Top the second cake layer on top, followed by more frosting until you have used up all the layers.
Pro tip – It is best to lift individual cake layers on pieces of clean cardboard or a cake lifter so you do not break them from the table to the cake. - Place the cake in the fridge for 15 minutes so the layers hold together.
Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though if you leave the cake uncovered in the fridge for too long, it can dry out. So, 10 minutes is all you need.
Frost
- Spread the remaining buttercream around and on the top of the cake. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Color 1/2 cup frosting with orange food color gel. Using a spatula, place the orange frosting in little blobs all around the cake. Smooth with a bench scraper.
Pro tip – You are looking for an almost smooth buttercream with a marbled effect. It’s easy to get carried away with this process, but it’s best not to overdo this step. - Finishing touches – I’ve used fondant pumpkins on this cake, as shown in the video above. Alternatively, you can pipe the remaining frosting on the top as well.
Decorations
- I’ve used fondant pumpkins on top of this pumpkin cake. I’ve shown you how to make these in the video below.
- Alternatively, you can pipe the remaining frosting on the top as well.
- This cake needs to be stored in the fridge because whipped cream buttercream is a perishable frosting.
- Enjoy!
Frequently asked questions
How long will this pumpkin layer cake recipe keep?
If properly stored, this pumpkin cake will keep unfrosted for 2 to 3 days at room temperature. Once frosted, it must be kept in the fridge because this buttercream is a perishable frosting. It can be kept in the fridge for up to 5 or 6 days.
Can I make this cake ahead of time?
Absolutely! This pumpkin cream layer cake is perfect for making ahead of time. You can bake the cake layers, prepare the pumpkin cream filling, and even frost the cake a day or two in advance. Just make sure to store it properly in an airtight container in the refrigerator. The flavors will actually meld together, and the cake will become even more delicious over time.
Can I freeze this cake?
Yes, you can definitely freeze this pumpkin cream layer cake. If you want to make it ahead of time and freeze it, it’s best to do so before you frost it. Wrap each cake layer tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to use them, simply thaw the cake layers in the refrigerator overnight, then assemble and frost the cake.
How should I store leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator. The cake will stay fresh for up to 3-4 days. When you’re ready to enjoy it again, you can let it come to room temperature for about 20 minutes or so, or you can enjoy it chilled straight from the refrigerator.
BEST Ever Pumpkin Cream Cake
This pumpkin cream cake recipe is rich, moist, and delicious. Made with whipping cream in the batter as well as in the buttercream. A light and airy butter-based cake with pumpkin puree, and pumpkin spice mix. Perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends.
Video
Ingredients
Cake batter
- 3 cup (375 g) All-purpose flour
- 2½ tsp Baking powder
- ½ tsp Pumpkin Spice
- ¼ tsp Nutmeg fresh grated
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter room temperature
- 2 cup (440 g) Brown sugar
- 4 large Eggs
- 1 cup (245 g) Pumpkin Puree
- ¼ cup (60 ml) Fresh whipping cream (28 to 32 %)
- 2 tsp Vanilla extract
Whipped Cream Buttercream
- 1 cup (226 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered Sugar
- ½ cup (180 ml) Whipping Cream
- 2 tsp Vanilla extract
- ½ tsp Salt
Plus
- 7 oz (200 g) Fondant Orange and white color
- ¼ cup Simple syrup (boil ¼ cup sugar + ½ cup water until dissolved)
Method
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2 x 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder, baking soda, pumpkin spice, nutmeg, and salt. Set aside.3 cup All-purpose flour, 2½ tsp Baking powder, ½ tsp Pumpkin Spice, ¼ tsp Nutmeg, ½ tsp Salt
- In the bowl of a stand mixer hand mixerwith the paddle attachment, cream butter and sugar until light and fluffy. Next, add eggs, one at a time. Followed by the pumpkin puree and vanilla extract.1 cup Unsalted butter, 2 cup Brown sugar, 4 large Eggs, 1 cup Pumpkin Puree, 2 tsp Vanilla extract
- Then, add flour mixture and whipping cream alternating in three batches.¼ cup Fresh whipping cream
- Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Then, invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Whipped Cream Buttercream
- In a stand mixer with a paddle the attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract1 cup Butter, ½ tsp Salt
- Once all the powdered sugar is in, gradually add the whipping cream. Whip until you have a light and fluffy whipped cream consistency (2 to 3 minutes).½ cup Whipping Cream, 4 cups Powdered Sugar, 2 tsp Vanilla extract
Assemble
- Using a bread knife or cake leveler, cut the domes off the cake layers. Then, cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.¼ cup Simple syrup
- Place a cake layer on the cake board or cake stand.
- Filling – Place a cake layer on the cake board or cake stand. Top with a big dollop of the whipped cream buttercream – spread evenly with a straight-edged spatula.
- Top the second cake layer on top followed by more frosting until you have used up all the layers. Place the cake in the fridge for 15 minutes so the layers hold together.
- Spread the remaining buttercream around and the top of the cake. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
- Color 1/2 cup frosting with orange food color gel. Using a spatula place the orange frosting in little blobs all around the cake. Smooth with a bench scraper.
- Finishing touches – I've used fondant pumpkins on this cake as shown in the video above. Alternatively, you can pipe remaining frosting on the top as well.7 oz Fondant
Notes
- When it comes to baking a show-stopping pumpkin cream layer cake, preparation is key. Before diving into the recipe, make sure you have all the necessary ingredients measured, prepped, and ready to go. This will help you maintain a smooth flow and prevent any unnecessary stress or last-minute scrambling.
- Another crucial tip for success is to take the time to read through the recipe carefully before you start. Familiarize yourself with the steps involved and any specific techniques or equipment required. This will ensure that you’re fully prepared and confident in executing each stage of the cake-making process.
- Furthermore, don’t be afraid to put your own spin on the recipe. While the base ingredients are essential for the cake’s structure and flavor, don’t hesitate to experiment with different spices, extracts, or even alternative flours. The pumpkin spice blend can be personalized to your liking, so feel free to adjust the ratios or add in a hint of nutmeg or cloves for an extra layer of warmth and complexity.
- Additionally, pay attention to the temperature and timing aspects of the recipe. Baking is a delicate dance between science and art, and getting these factors right is crucial for achieving a perfectly moist and evenly cooked cake. Invest in a reliable oven thermometer to ensure accurate temperatures, and set a timer to keep track of the cake’s progress.
- Finally, remember the presentation. As they say, we eat with our eyes first. Take the time to garnish your pumpkin cream layer cake with flair. Consider adding edible flowers, a dusting of cocoa powder, or even a sprinkle of gold leaf. Let your creativity shine through, and let your cake be a feast for both the taste buds and the eyes.
- Grease and line the pans with parchment for easy release.
- Keep cakes moist by brushing the layers with simple syrup – simple syrup is a mixture of sugar and water boiled until the sugar is dissolved.
- Cool the cakes for a few hours before frosting or the frosting will melt on warm cakes.
- Use cake strips to bake flat cakes.
- Spices – I am using pumpkin spice and nutmeg. To make homemade pumpkin spice mix.
- 1/4 tsp of ground cloves,
- 1/2 tsp cinnamon,
- 1/4 tsp all spices,
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Make ahead instructions –
- The cake layers can be made up to 2 to 3 days ahead. Unfrosted the layers will keep in the fridge for up to 3 days. Alternatively, you can freeze the layer well wrapped in plastic for up to a month. Thaw in the fridge for best results.
- You can assemble chilled cakes but bring them to almost room temperature when serving.
- The frosting has whipped cream so it is best prepared just before frosting the cake. The frosting will start to become soft as the whipped cream loses volume over time.
- Other pans suggestions – If you don’t want to make a layer cake like this. you can
- Pumpkin sheet cake – Pour this batter in a sheet 9 x 13 sheet pan. Bake for 25 to 30 mins
- Pumpkin bundt cake – Pour the batter into a well-greased and dusted 10 or 12 cup bundt pan Bake for 35 to 45 mins.
- Pumpkin cupcakes – This batch will make 24 beautiful cupcakes. Bake for 20 to 22 mins
Equipment you will need
Nutrition
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hello– how long does this frosting last in the fridge?
thank you 🙂
Marissa, the frosting will keep in the fridge for 3 days at least.
Hello mam… Tried the whipped cream buttercream today….. But the frosting is not stable and it melts very soon…. May I know the reason … Please help me shoot out the problem…. This is 3 rd time happening to me
Usha, Sounds like you live in a hot and humid place?
Hello mam… I live in India… Bangalore…. Does gelatin stabilising help me…
I used amul dairy whipping cream(30% fat)
If it is fresh dairy whipping cream of about 38% would be better. But you can definitely try.
Will stabilising help solve problems…. Or should I switch on to non dairy?
38% fat creams are not available here mam….