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Veena Azmanov

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Pumpkin Cake with Whipped Cream Buttercream

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Pumpkin Cake with Whipped Cream Buttercream

This pumpkin cake is a pure luxury made with whipping cream in the batter as well as in the buttercream. A light and airy butter-based cake with brown sugar and pumpkin spice mix. Perfect layer cake to adorn a festive dinner table and impress family and friends.

How to make a pumpkin layer cake with whipped cream buttercream
How to make a Pumpkin Layer Cake with Whipped Cream Buttercream

About this pumpkin cake

This pumpkin cake is a variation on the vanilla cake which is not just popular on the blog but also among family and friends. It is my mom's favorite vanilla cake recipe that uses whipping cream in the batter. The flavor is decadently rich and moist.

I am using my homemade pumpkin spice mix as well as homemade pumpkin puree but you can use canned pumpkin puree as well. The process of 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 you can also use my no-butter cream cheese frosting or my classic cream cheese frosting which is more stable with the added butter. Alternatively, you can also try eggnog buttercream, Swiss or Italian meringue. The options for frosting are endless, see all my over 30 buttercream frosting recipes

  • Prepare cake batter - 10 minutes
  • Bake cake - 25 minutes
  • Chill cake - 4 hours at least (preferably overnight)
  • Prepare frosting - 15 minutes
  • Crumb coat cake - 15 minutes
  • Chill cake - 15 minutes
  • Second coat - 15 minutes
  • Chill cake - 15 minutes
  • Final smoothing - 15 minutes
  • Finishing touches
  • If you plan to make the pumpkins - add an additional 15 minutes

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.

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

Ingredients and substitutes (Save/Pin)

  • All-Purpose Flour - Plain all-purpose flour works great for this recipe. You do not need any cake or self-rising flour. 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. It also lends the cake a dark caramel-like color. You can 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 it at home which spices you probably already have at home. See my homemade pumpkin spice mix here.
  • Nutmeg - Always use freshly grated nutmeg because the flavor is best fresh.
How to make a pumpkin layer cake with whipped cream buttercream
How to make a Pumpkin Layer Cake with Whipped Cream Buttercream

How to make a pumpkin cake with whipped cream buttercream (save/pin)

Cake

  • Preheat the oven to 160 C/320 F.
  • Grease and line 3 x 7 inch round cakes or 2 x 8 inch round cake pans with parchment paper.
  • Dry ingredients - Sift together flour, baking powder, pumpkin spice mix, nutmeg, and salt, set aside.
  • In a bowl of a stand mixer with the paddle attachment -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 whipping 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 in the pan for 10 minutes then invert on a cooling rack and cool completely. At least a few hours.
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Make a delicious coconut pumpkin cake with coconut caramel to celebrate the season of all this Thanksgiving.Coconut Pumpkin Cake with coconut cream caramel (6)
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Preparing the cake batter for this pumpkin cake with coffee flavor Progress PicturesPumpkin Spice Latte Cake Progress Pictures6
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures12

Whipped Cream Buttercream

  • In a bowl of a stand mixer with paddle attachment cream butter until light and fluffy
  • Add the vanilla extract and salt – combine well
  • Next, add the powdered sugar one cup at a time
  • Gradually add the whipping cream - Whip the buttercream until light and fluffy
  • Tip- The buttercream must be whipped for a good 3 minutes or more until light and fluffy similar to the consistency of whipped cream.
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures18
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures14
Frosting the pumpkin cake with maple buttercream frosting Progress PicturesPumpkin Spice Latte Cake Progress Pictures11
Making fondant pumpkins as cake toppers for the top of the pumpkin cakePumpkin Spice Latte Cake Progress Pictures17

Assemble

  • Once cooled, use a bread knife to 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 cream cheese frosting - spread evenly using a straight-edge spatula.
  • Top the second cake layer on top followed by more frosting and the last layer.
  • Place the cake in the fridge for 15 minutes this will prevent the layers from moving while you frost the outside of the cake.
  • Spread the remaining buttercream around and top of the cake.
  • Use a cake bench scraper to smooth the sides and off-set spatula for the top.
  • Color 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.
How to make a pumpkin layer cake with whipped cream buttercream
How to make a Pumpkin Layer Cake with Whipped Cream Buttercream

Decorate

  • I've used fondant pumpkins on this cake. I've shown you how to make these in the video below.
  • Alternatively, you can pipe 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!
How to make a pumpkin layer cake with whipped cream buttercream

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

This pumpkin cake is a pure luxury made with whipping cream in the batter as well as in the buttercream. A light and airy butter-based cake with brown sugar and pumpkin spice mix. Perfect layer cake to adorn a festive dinner table and impress family and friends.
ADJUST SERVINGS HERE - 18 servings

Ingredients

For the Cake

  • 2 1/2 cup (310 g) All-purpose flour
  • 6 oz (170 g) Unsalted butter (3 sticks) room temperature
  • 1 1/4 cup (275 g) Brown sugar
  • 4 Eggs
  • 1/2 cup (120 ml) Fresh whipping cream
  • 1 cup (240 ml) Pumpkin Puree
  • 2 tsp Vanilla extract
  • 2 tsp Baking powder
  • 1/2 tsp Pumpkin Spice
  • 1/4 tsp Nutmeg fresh grated
  • 1/2 tsp Salt

Whipped Cream Buttercream

  • 3/4 cup (180 ml) Whipping Cream
  • 8 oz (226 g) Butter (2 sticks) unsalted, room temperature
  • 4 cups (480 g) Powdered Sugar
  • 2 tsp Vanilla
  • 1/2 tsp Salt

Extra

  • 1/2 cup (120 ml) Simple Syrup
  • 7 oz (200 g) Fondant Orange and white color

Instructions

Cake

  • Preheat the oven to 160 C/320 F.
  • Grease and line 3 x 7 inch round cakes or 2 x 8 inch round cake pans with parchment paper.
  • Dry ingredients - Sift together flour, baking powder, pumpkin spice mix, nutmeg, and salt, set aside.
  • In a bowl of a stand mixer with the paddle attachment -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 whipping 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 in the pan for 10 minutes then invert on a cooling rack and cool completely. At least a few hours.

Whipped Cream Buttercream

  • In a bowl of a stand mixer with paddle attachment cream butter until light and fluffy
  • Add the vanilla extract and salt – combine well
  • Next, add the powdered sugar one cup at a time
  • Gradually add the whipping cream - Whip the buttercream until light and fluffy
  • Tip- The buttercream must be whipped for a good 3 minutes or more until light and fluffy similar to the consistency of whipped cream.

Assemble

  • Once cooled, use a bread knife to 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 cream cheese frosting - spread evenly using a straight-edge spatula.
  • Top the second cake layer on top followed by more frosting and the last layer.
  • Place the cake in the fridge for 15 minutes this will prevent the layers from moving while you frost the outside of the cake.
  • Spread the remaining buttercream around and top of the cake.
  • Use a cake bench scraper to smooth the sides and off-set spatula for the top.
  • Color 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

  • I've used fondant pumpkins on this cake. I've shown you how to make these in the video above
  • Alternatively, you can pipe 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!

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 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.

Equipment

7"inch Round Baking Pan
Meas Cups and Spoons
Kitchen Scale
Stand Mixer
Nutrition Information
Calories: 507kcalCarbohydrates: 69gProtein: 3gFat: 24gSaturated Fat: 11gCholesterol: 83mgSodium: 188mgPotassium: 176mgFiber: 0gSugar: 51gVitamin A: 2745IUVitamin C: 0.7mgCalcium: 67mgIron: 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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Frequently asked questions

How long with this Pumpkin Cream Cake Last?

If properly stored, this pumpkin cake will last unfrosted for 2 to 3 days at room temperature. Once frosted it must be kept in the fridge because whipped cream buttercream is a perishable frosting. 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 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 with coffee and frosted with maple frosting as well as a pumpkin spice cake without coffee and frosted with cream cheese frosting. Perhaps you may like to try that tried and tested recipe.

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How to make a pumpkin layer cake with whipped cream buttercream
How to make a Pumpkin Layer Cake with Whipped Cream Buttercream

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. Natalie

    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!

    Reply

    • Veena Azmanov

      The cake is really moist and delicious Natalie. I hope you try it. Thank you.

      Reply

  2. Swathi

    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.

    Reply

    • Veena Azmanov

      Thank you, Swathi. Yes, I love lightening frosting with whipped cream.

      Reply

  3. Tammy

    I just cannot get over the marbled effect. This is such a stunning cake, Veena! You never cease to surprise me with your creations 🙂

    Reply

    • Veena Azmanov

      Thank you, Tammy. So glad you like it.

      Reply

  4. April

    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!

    Reply

    • Veena Azmanov

      Thank you, April. Yes, it would be perfect for Thanksgiving or Christmas

      Reply

  5. Melissa

    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!

    Reply

    • Veena Azmanov

      Thank you Melissa.

      Reply

  6. Catalina

    This recipe definitely takes cake to a whole new level. It looks heavenly! So perfect for any occasion during this period!

    Reply

    • Veena Azmanov

      Thank you, Catalina.

      Reply

  7. Marisa Franca

    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?

    Reply

    • Veena Azmanov

      Thank you, Marisa. I know I have the same issue, I love them all so it's always hard to choose

      Reply

  8. Pavani

    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.

    Reply

    • Veena Azmanov

      Thank you, Pavani. Yes, it was amazing

      Reply

  9. Gloria

    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.

    Reply

    • Veena Azmanov

      Thank you, Gloria.

      Reply

  10. Julia

    This cake looks so pretty 🙂 Love the tiny pumpkins!

    Reply

    • Veena Azmanov

      Thank you, Julia.

      Reply

  11. Danielle Wolter

    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!

    Reply

    • Veena Azmanov

      Thank you, Danielle.

      Reply

  12. Mirlene

    This is so different, beautiful and unique at the same time. My kids would go CRAZY for this cake.

    Reply

    • Veena Azmanov

      Thanks, Mirlene.

      Reply

  13. Dan Zehr

    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.

    Reply

    • Veena Azmanov

      Thank you, Dan.

      Reply

  14. Jacqueline Debono

    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!

    Reply

    • Veena Azmanov

      Thank you, Jacqueline. It was very delish

      Reply

  15. Danielle

    I haven't had any pumpkin cake yet this season, so I think I need to make this soon.

    Reply

    • Veena Azmanov

      Definitely perfect for the season

      Reply

  16. Karyl Henry

    I'm not a big fan of pumpkin, but I'm really loving the beautiful presentation of this cake! Looks perfect for entertaining

    Reply

    • Veena Azmanov

      Thanks, Karyl.

      Reply

  17. Denay DeGuzman

    What a gorgeous pumpkin-cream cake! So perfect as a dessert-table centerpiece on Thanksgiving Day.

    Reply

    • Veena Azmanov

      Thank you, Denay.

      Reply

  18. Cheese Curd In Paradise

    This is such a cook cake. I love the frosting and the fondant work with the pumpkins. You are so talented- it looks wonderful!

    Reply

    • Veena Azmanov

      Thank you .

      Reply

  19. Mahy Elamin

    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!

    Reply

    • Veena Azmanov

      Thank you, Mahy. Glad you like my work.

      Reply

  20. Claudia Lamascolo

    this is so creative as always and I love the flavors. I know my family would love a huge piece too!

    Reply

    • Veena Azmanov

      Thank you, Claudia

      Reply
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