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.
Table of Content
Why make this pumpkin cake?
- It's unlike any other cake recipe you've made before. It is a variation on my mom's vanilla cream cake, which uses whipping cream in the batter. This particular ingredient makes a decadently rich and moist cake. Perfect to impress family and friends.
- I am using my homemade pumpkin spice mix as well as homemade pumpkin puree. But you can also use canned.
- The process for this cake is very simple and easy with the traditional method of creaming butter and sugar, followed by eggs and the rest of the ingredients.
- Today, I am using my favorite whipped cream buttercream. But a pumpkin cake recipe works well with no-butter cream cheese frosting or classic cream cheese frosting, eggnog buttercream, Swiss or Italian meringue too. See my 30 buttercream frosting recipes.
- The timeline and process for making this layer cake is:
- Cake batter - 10 minutes
- Bake cake - 25 minutes (can me made 2 days ahead)
- Prep frosting - 10 minutes
- Frosting the cake - 30 minutes
- If you plan to make the fondant pumpkins - add an additional 15 minutes
Ingredients and substitutes
- All-purpose flour - I like using all-purpose flour for cakes with vegetable puree. I think it adds stability. 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 molasses flavor that the brown sugar adds to this recipe. It also lends the cake a dark caramel-like color. You can also use white sugar but it will change the taste and color of the cake. Still delicious but a little different.
- Pumpkin puree - Yes, you can use canned pumpkin puree. I am using homemade pumpkin puree.
- Pumpkin spice - You can buy this readymade from any supermarket these days. Though you can make your own spicemix at home using spices you probably already have.
- Nutmeg - Always use freshly grated nutmeg because the flavor is best when it's fresh.
Step by step instructions
Cake
- Preheat the oven to 160 C / 320 F / Gas mark 3.
- Grease and line 3 x 7-inch round cakes or 2 x 8-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 in the batter and the sugar 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 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, ensure you have 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 torting and leveling the cake.
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 extract.
- Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light and 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 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 cake lifter so you do not break them from table to 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 the top of the cake. Use a cake bench scraper to smooth the sides and an off-set spatula for the top.
- Color ½ 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 to not overdo this step. - 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.
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 whipping 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.
What other pans can I use to make this cake?
If you don’t want to make a pumpkin layer cake like this. you can make
- 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
Can I add coffee to this pumpkin cake?
Yes, you can. In fact, I have a pumpkin spice latte cake with coffee and frosted with maple frosting as well as a pumpkin cake with cream cheese frosting.
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Printable Recipe
BEST Ever Pumpkin Cream Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/165°C/Gas Mark 3
Difficulty: Easy
Calories: 507kcal
Adjust Servings Here: 18 servings
Description
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
- 2 ½ cup (310 g) All-purpose flour
- ¾ cup (170 g) Unsalted butter (room temperature)
- 1 ¼ cup (275 g) Brown sugar
- 4 Eggs
- ½ cup (120 ml) Fresh whipping cream ((28 to 32 %) )
- 1 cup (240 ml) Pumpkin Puree
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ tsp Pumpkin Spice
- ¼ teaspoon Nutmeg (fresh grated)
- ½ teaspoon Salt
Whipped Cream Buttercream
- ¾ cup (180 ml) Whipping Cream
- 1 cup (226 g) Butter (unsalted, room temperature)
- 4 cups (480 g) Powdered Sugar
- 2 tsp Vanilla extract
- ½ teaspoon Salt
Simple syrup
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- 1 teaspoon Lemon juice
Plus
- 7 oz (200 g) Fondant (Orange and white color)
Instructions
Cake
- Preheat the oven at 325°F / 165°C / Gas Mark 3.
- Grease and line 3 x 7 inch round cakes or 2 x 8 inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder, baking soda, pumpkin spice, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer hand mixerwith the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - We want to add some volume in the batter and the sugar 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. If that happens, just add a tablespoon or two of flour and combine well.
- Then, add 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, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.Pro tip - Use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
- 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 torting and leveling the cake.
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 extract
- Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light and 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 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 cake lifter so you do not break them from table to 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.
- 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 ½ 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 to not overdo this step.
- 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.
Recipe Notes
- 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 lose 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.
- Spices - I am using pumpkin spice and nutmeg. Alternatively, you can also add
- ¼ teaspoon of ground cloves,
- ½ teaspoon cinnamon,
- ¼ teaspoon all spices,
- ½ teaspoon ground ginger
- ¼ teaspoon 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
Nutrition Information
Calories: 507- kcalCarbohydrates: 69- gProtein: 3- gFat: 24- gSaturated Fat: 11- gCholesterol: 83- mgSodium: 188- mgPotassium: 176- mgFiber: 0- gSugar: 51- gVitamin A: 2745- IUVitamin C: 0.7- mgCalcium: 67- mgIron: 1.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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marissa
hello-- how long does this frosting last in the fridge?
thank you 🙂
Veena Azmanov
Marissa, the frosting will keep in the fridge for 3 days at least.
Usha
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
Veena Azmanov
Usha, Sounds like you live in a hot and humid place?
Usha
Hello mam... I live in India... Bangalore.... Does gelatin stabilising help me...
Usha
I used amul dairy whipping cream(30% fat)
Veena Azmanov
If it is fresh dairy whipping cream of about 38% would be better. But you can definitely try.
Usha
Will stabilising help solve problems.... Or should I switch on to non dairy?
38% fat creams are not available here mam....