Pumpkin Cream Cake with Whipped Cream Buttercream

This pumpkin cream cake is 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,

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 – see how to make here 
• 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!

Luxurious Pumpkin Cream Cake, Pumpkin Spice cream cake, Pumpkin cake recipe,

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. 

5 from 22 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: cake, Pumpkin, Pumpkin Desserts, Pumpkin Recipes, Pumpkin Spice

Adjust Servings Here: 18 servings

Calories: 507kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

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

Metric - US customary

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

Calories: 507kcal | Carbohydrates: 69g | Protein: 3g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 176mg | Fiber: 0g | Sugar: 51g | Vitamin A: 54.9% | Vitamin C: 0.8% | Calcium: 6.7% | Iron: 8.9%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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.