Pumpkin Cream Cake with Whipped Cream Buttercream

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.

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.

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 ahead 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)

Prepare Cake

• 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.
• 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.
• 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

Prepare Whipped Cream Buttercream

• Cream butter until light and fluffy
• Add the vanilla – combine well
• Next, add the powdered sugar, salt and whipping cream
• Whip the buttercream until light and fluffy
• Tip- The buttercream must be whipped for a good 3 minute or more until light and fluffy similar to the consistency of whipped cream.

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 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.

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

$10

Adjust Servings Here: 18 servings

Description

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. 

Equipment /Tools

• 7"inch Round Baking Pan
• Kitchen Scale
• Stand Mixer
• Measuring Cups
• Measuring Spoons
• Stainless steel mixing bowl
• Spatula
• Baking Tray
• Oven

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

Whipped Cream Buttercream

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

Extra

• 1/2 cup Simple Syrup
• 200 grams Fondant Orange and white color

Metric – US customary

ADJUST SERVINGS HERE – 18 servings

Conversions – Switch between Metric & US for other measurement options

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.

Whipped Cream Buttercream

• Cream butter until light and fluffy
• Add the vanilla – combine well
• Next, add the powdered sugar, salt and whipping cream
• Whip the buttercream until light and fluffy
• Tip- The buttercream must be whipped for a good 3 minute or more until light and fluffy similar to the consistency of whipped cream.

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. (See video)
• I shared how to make pumpkins with you in the previous video.
• Enjoy!

Recipe Video

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Nutrition Information

Calories: 507kcal | Carbohydrates: 69g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 176mg | Fiber: 0g | Sugar: 51g | Vitamin A: 2745IU | Vitamin C: 0.7mg | Calcium: 67mg | Iron: 1.6mg

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

Keywords – cake, Pumpkin, Pumpkin Desserts, Pumpkin Recipes, Pumpkin Spice

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Frequently asked questions

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You can find a collection of my tutorials and recipes here on Pinterest.

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