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.
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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 its frosted with more whipped cream buttercream. Need I say more.
Pumpkin Spice cake, Pumpkin spice latte cake, Pumpkin Cream cake, Pumpkin cakes.
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.
Luxurious Pumpkin Cream Cake, Pumpkin Spice cream cake, Pumpkin cake recipe,
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.
Luxurious Pumpkin Cream Cake, Pumpkin Spice cream cake, Pumpkin cake recipe,
Pumpkin Cream Cake with Whipped Cream Buttercream (Save/Pin)
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
Luxurious Pumpkin Cream Cake, Pumpkin Spice cream cake, Pumpkin cake recipe,
Ingredients
For the Cake
- All-purpose flour – 320 grams (2 1/2 cups)
- Unsalted butter 170 grams ( 3/4 cup)
- Brown sugar – 300 grams (1 1/2 cup)
- Eggs – 4 large
- Vanilla – 2 tsp
- Fresh whipping cream – 120 ml (1/2 cup)
- Pumpkin Puree – 250 ml (1 cup)
- Baking powder – 3 tsp
- Salt – 1/2 tsp
- Pumpkin spice – 1/2 tsp
- Freshly grated nutmeg – 1/2 tsp
Frosting
- 1/4 cup Simple Syrup (2 tbsp water boiled in 1/2 cup water for three minutes)
- 4 cups Vanilla Buttercream Frosting
- 1 cups Whipping Cream
Method
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
- 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!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Luxurious Pumpkin Cream Cake, Pumpkin Spice cream cake, Pumpkin cake recipe,
Pumpkin Cream Cake with Whipped Cream Buttercream
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
- 1/4 cup Simple Syrup
- 4 cups Vanilla Buttercream Frosting
- 1 cups Whipping Cream
Instructions
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
- 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.
(Simple syrup is - 2 tbsp water boiled in 1/2 cup water for three minutes) - 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!
Nutrition Information
Pumpkin Recipes
Celebrate this fall season with pumpkin-inspired recipes from simple and easy pumpkin cupcakes and donuts to exotic pumpkin creme brûlée and pumpkin souffle. You find it all here whether you are looking for a family meal or entertaining with guests.
Easy pumpkin inspired recipes, Collection of pumpkin desserts, pumpkin soups.
This cake looks so festive and so fun. I really love the decoration and the colour of the glazing. And inside of the cake looks so moist and fluffy and flavorful. I would love a slice right now! You are a true cake master!
The cake is really moist and delicious Natalie. I hope you try it. Thank you.
You make beautiful cake, I love pumpkin cake, I need to try one I like that you used whipped cream, but I don’t think mine will be as smooth as yours . Still I will try.
Thank you, Swathi. Yes, I love lightening frosting with whipped cream.
I just cannot get over the marbled effect. This is such a stunning cake, Veena! You never cease to surprise me with your creations 🙂
Thank you, Tammy. So glad you like it.
Pumpkin cream cake is one of my favorite dishes to celebrate a lot of different holidays! It is perfect for Thanksgiving and it is great for Christmas! Thank you for sharing!
Thank you, April. Yes, it would be perfect for Thanksgiving or Christmas
What a stunning cake! I love pumpkin in anything, especially at this time of year! I personally haven’t made a pumpkin cake, but will be bookmarking this for our next family event!
Thank you Melissa.
This recipe definitely takes cake to a whole new level. It looks heavenly! So perfect for any occasion during this period!
Thank you, Catalina.
What a gorgeous cake. I bet your friend was super surprised for her birthday. I’d love someone to bake me a special cake — I’m always the cake baker. But I’m by no means on the same par as you. The frosting reminds me of orange sherbet — I love orange sherbet. That cake would be beautiful for dessert on Thanksgiving. I don’t know which of your pumpkin cakes I like the best. Perhaps have a taste of all three?
Thank you, Marisa. I know I have the same issue, I love them all so it’s always hard to choose
OMG, your pumpkin cakes look sooooooo pretty and sooo cute with those little pumpkin decorations. I am sure they must have tasted absolutely amazing — so perfect for this time of the year. I am going to pin this recipe to try some time soon.
Thank you, Pavani. Yes, it was amazing
That is a BEAUTIFUL cake. I would almost have a hard time cutting into it. Since I am a pumpkin fanatic….I would for sure want to eat it.
Thank you, Gloria.
This cake looks so pretty 🙂 Love the tiny pumpkins!
Thank you, Julia.
Veena this is such a gorgeous cake! Just beautiful. And perfect for the holidays, The flavors sound amazing. I am now motivated to start cake baking!
Thank you, Danielle.
This is so different, beautiful and unique at the same time. My kids would go CRAZY for this cake.
Thanks, Mirlene.
You are very talented because it is really a great job! I do not have enough words to say how much it is BEAUTIFUL! I would say that this autumn cake. These little pumpkins are so cute.
Thank you, Dan.
What a stunning cake! I can imagine how good it tastes too! I’m not much of a baker so am not sure I could make this cake, but I’d love to give it a try!
Thank you, Jacqueline. It was very delish
I haven’t had any pumpkin cake yet this season, so I think I need to make this soon.
Definitely perfect for the season
I’m not a big fan of pumpkin, but I’m really loving the beautiful presentation of this cake! Looks perfect for entertaining
Thanks, Karyl.
What a gorgeous pumpkin-cream cake! So perfect as a dessert-table centerpiece on Thanksgiving Day.
Thank you, Denay.
This is such a cook cake. I love the frosting and the fondant work with the pumpkins. You are so talented- it looks wonderful!
Thank you .
And again I see another incredibly impressive cake! Your desserts are something really ingenious! You decorated this cake so beautiful! Incredible colors and of course I save your recipe!
Thank you, Mahy. Glad you like my work.
this is so creative as always and I love the flavors. I know my family would love a huge piece too!
Thank you, Claudia