BEST Ever Pumpkin Cream Cake
Coooking Temperature: 325°F/165°C/Gas Mark 3
Calories: 25
Adjust Servings Here: 9 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.
Ingredients
Cake batter
- 3 cup (375 g) All-purpose flour
- 2½ tsp Baking powder
- ½ tsp Pumpkin Spice
- ¼ tsp Nutmeg fresh grated
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter room temperature
- 2 cup (440 g) Brown sugar
- 4 large Eggs
- 1 cup (245 g) Pumpkin Puree
- ¼ cup (60 ml) Fresh whipping cream (28 to 32 %)
- 2 tsp Vanilla extract
Whipped Cream Buttercream
- 1 cup (226 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered Sugar
- ½ cup (180 ml) Whipping Cream
- 2 tsp Vanilla extract
- ½ tsp Salt
Plus
- 7 oz (200 g) Fondant Orange and white color
- ¼ cup Simple syrup (boil ¼ cup sugar + ½ cup water until dissolved)
Instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 2 x 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Dry ingredients - Sift flour with baking powder, baking soda, pumpkin spice, nutmeg, and salt. Set aside.3 cup All-purpose flour, 2½ tsp Baking powder, ½ tsp Pumpkin Spice, ¼ tsp Nutmeg, ½ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Next, add eggs, one at a time. Followed by the pumpkin puree and vanilla extract.1 cup Unsalted butter, 2 cup Brown sugar, 4 large Eggs, 1 cup Pumpkin Puree, 2 tsp Vanilla extract
- Then, add flour mixture and whipping cream alternating in three batches.¼ cup Fresh whipping cream
- Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between 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. Always cool cakes completely before you decorate or store them away.
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 extract1 cup Butter, ½ tsp Salt
- Once all the powdered sugar is in, gradually add the whipping cream. Whip until you have a light and fluffy whipped cream consistency (2 to 3 minutes).½ cup Whipping Cream, 4 cups Powdered Sugar, 2 tsp Vanilla extract
Assemble
- 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.¼ cup Simple syrup
- Place a cake layer on the cake board or cake stand.
- Filling - Place a cake layer on the cake board or cake stand. 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. Place the cake in the fridge for 15 minutes so the layers hold together.
- 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 1/2 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.
- 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.7 oz Fondant
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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