Pumpkin Cream Cake with Whipped Cream Buttercream

Name: Pumpkin Cream Cake with Whipped Cream Buttercream
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 18 servings
Ingredients: 320 grams All-purpose flour; 170 grams Unsalted butter; 300 grams Brown sugar; 4 Eggs; 120 ml Fresh whipping cream; 250 ml Pumpkin Puree; 2 tsp Vanilla; 2 tsp Baking powder; 1/2 tsp Pumpkin Spice; 1/4 tsp Freshly grated Nutmeg; 1/2 tsp Salt; 1/2 cup Simple Syrup; 4 cups Vanilla Buttercream Frosting; 1 cups Whipping Cream; 180 ml Whipping Cream; 228 grams Butter (unsalted); 500 grams Powdered Sugar; 2 tsp Vanilla; 1/2 tsp Salt

November 16, 2018 *Updated* August 9, 2019 By Veena Azmanov 40 Comments

Recipe Video Print

Pumpkin Cream Cake with Whipped Cream Buttercream

This pumpkin cream cake is a pure luxury and a great way to celebrate. Made with fresh cream in the batter which is why we call it cream cake, as well as whipped cream in the buttercream. A decadent cake that’s wonderfully balanced with a rich yet light and airy cake as well as frosting which makes it perfect to enjoy after a big meal such as Thanksgiving or Christmas.

A pumpkin cream cake made with fresh cream in the cake batter as well as whipped cream in the frosting. Perfect for Thanksgiving or Christmas — Pumpkin Cream Cake, Pumpkin Cake, Pumpkin Spice Cake

Have you had enough of pumpkin recipes from me this year? I know!! Right? I do love pumpkin very much especially this time of the year. So usually, I do make almost all things pumpkin during this season. Last two years, I promised myself I’d share some of my pumpkins inspired recipes on the blog. Which I did. Shared a few the last year with you and quite a few this year. Including three-layer cakes.

The pumpkin spice latte with maple syrup is to die for. The pumpkin spice cake with cream cheese is full of wonderful spices and just melts in your mouth with the cream cheese.

This pumpkin cream cake is a variation on the vanilla cream cake which is not just popular on the blog but also among family and friends. It actually has fresh cream in it. So, the flavor is luxurious and it’s frosted with more whipped cream buttercream. Need I say more.

A collection of three pumpkin cakes pumpkin spice, pumpkin spice latte, and pumpkin cream cake. — Pumpkin Cream Cake, Pumpkin Cake, Pumpkin Spice Cake

Now I must apologize that I do not have the best picture of the cut cake. I made this for a friend’s birthday as a gift and requested a picture of the cut cake so it’s one taken with her phone. Not a professional picture but at least you get a glimpse inside. I hope I can make this cake again and take a few more pictures for you of the cut cake.

Let’s talk ingredients and substitutes (Save/Pin)

All-Purpose Flour – Yes, regular all-purpose flour works great. No need to look for anything else. If you have only self-raising flour on hand use it but reduce the baking powder by half.
Unsalted Butter – I always use unsalted so I can control the amount of salt but if salted butter is all you have, use it and omit salt in the recipe.
Brown Sugar – I love the flavor molasses from the brown sugar adds to the recipe. You can use white of course. The color of the cake will be a tad lighter in color.
Pumpkin Puree – yes, you can use canned pumpkin puree. I always make my own so in all my recipes you get me using homemade pumpkin puree
Pumpkin Spice – You can buy this readymade from any supermarket these days. Though you can make it at home which spices you probably already have at home. See my homemade pumpkin spice here.
Nutmeg – Never Never Never use ground nutmeg. Always use freshly grated nutmeg because the flavor is best fresh.

Useful Tips and Tools

If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
Having said that, a simple Bowl, whisk and Spatula with a little extra effort will do the trick too.
Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans.
Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly

How to Make A Pumpkin Cream Cake with Whipped Cream Buttercream (Save/Pin)

Ingredients can be found below in the recipe card with unit conversions

Prepare

Preheat the oven to 160 C/320 F.
Grease and line 3 x 7 inch round cakes with parchment paper.
Sift flour with baking powder and salt.

Mix Batter

Cream butter and sugar until light and fluffy
Add eggs one at a time.
Followed by the pumpkin puree and vanilla extract.
Lastly, add flour mixture and cream.
Scrape the sides of the bowl and paddle attachment to ensure you have a smooth batter.

Bake

Divide the batter into the prepared baking pans.
Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Cool on a wire rack for 10 minutes before removing from the pan.
Always cool cakes completely before you decorate

For the whipped cream buttercream

Prepare buttercream and whip the cream.
Fold the vanilla buttercream frosting with the whipped cream
Combine well and use as frosting below.

Assemble

Once cooled, cut the domes off the cake layers
Brush each layer with the cooled simple syrup
Place a cake layer on the cake board or cake stand.
Top with a big dollop of frosting – spread evenly.
Top the second cake layer on top followed by more frosting and the last layer.
Place the cake in the fridge if necessary so the layers hold together.
Spread the remaining frosting around and top of the cake.
Use a cake bench scraper to smooth the sides and off-set spatula for the top.
Dye 1/2 cup frosting with orange gel food color.
Using a spatula place the orange frosting in little blobs all around the cake.
Smooth with a bench scraper.
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 to not overdo this step.

Decorate

One smooth, you can place the remaining frosting in a piping bag with a star or round and pipe a border
I used orange and white fondant to mold small pumpkins.
I shared how to make pumpkins with you in the previous video.
Enjoy!

10 tips on how to bake a cake from scratch with recipes included.

10 Tips to Successfully Baking a Cake from Scratch (Recipe included)

Learn how to bake a cake from scratch every single time with these 10 tips, step-by-step progress pictures, video tutorial, and more than 50 cake recipes. Understand cake ingredients and how they work before you can use them to get the best results with desired outcomes. This article is going to make you a better baker.

Tips for making this Pumpkin Cream Cake

Use fine grain or castor sugar when preparing cake batters so it creams and dissolves easily.
Make sure the pumpkin spice is fresh. Spices kept for too long loose flavor. I make a fresh batch of homemade pumpkin spice every year.
Use good quality unsalted butter for baking so you can control the amount of salt in the recipe.
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.

Frequently asked questions

How long with this Pumpkin Cream Cake Last?

If properly stored, this pumpkin cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days

Can I freeze this pumpkin Cream cake?

Yes. You can but before frosting it.
Freeze it on a tray for a few hours then wrap well in cling/plastic wrap, followed by a parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.

What other pans can I use to make this pumpkin cake?

If you don’t want to make a layer cake like this. you can
Pour this batter in a sheet 9 x 13 sheet pan – a pumpkin Sheet Cake.
You can also pour the batter into a well-greased and dusted bundt pan for a Pumpkin cream bundt cake.
And these can also be baked into 24 beautiful Pumpkin cupcakes.

What other frostings can I use for this pumpkin Cream cake?

There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream
French or German Buttercream Frosting
Chocolate Buttercream Frosting
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.

Can I omit or replace the eggs to make an eggless pumpkin cake?

This recipe works best with eggs. I do have an eggless vanilla cake recipe that can be used as a base to make a pumpkin spice flavor with the addition of pumpkin spice and pumpkin puree.

Can I add coffee in this pumpkin Cream cake?

Yes, you can. In fact, I have a Pumpkin spice Latte cake wit coffee and frosted with maple frosting. Perhaps you may like to try that tried and tested recipe.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

Pumpkin Cream Cake with Whipped Cream Buttercream

Author: Veena Azmanov

5 from 22 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Calories: 507kcal

Adjust Servings Here: 18 servings

Description

Ingredients

For the Cake

320 grams All-purpose flour
170 grams Unsalted butter
300 grams Brown sugar
4 Eggs
120 ml Fresh whipping cream
250 ml Pumpkin Puree
2 tsp Vanilla
2 tsp Baking powder
1/2 tsp Pumpkin Spice
1/4 tsp Freshly grated Nutmeg
1/2 tsp Salt

Frosting

Whipped Cream Buttercream

180 ml Whipping Cream
228 grams Butter unsalted
500 grams Powdered Sugar
2 tsp Vanilla
1/2 tsp Salt

Metric – US customary

ADJUST SERVINGS HERE – 18 servings

Conversions – Switch between Metric & US for other measurement options