I developed a Pumpkin Spice Layer Cake
- Jacqueline
- Nov 19, 2018
- 2 min read
Updated: Nov 25, 2018

Looking for a fun and easy recipe for your Thanksgiving table? My pumpkin spice cake will be sure to “knock the socks off” both dessert-lovers and those who prefer savory dishes. This sweet reminds me of pumpkin picking when I was younger- and it will definitely do the same for you. The simple yet divine taste will make you want to eat it year-round. Using my baking skills, I created an original recipe for the first time!
Recipe:
Ingredients-
Spice Cake:
3 ¼ cups + 2 tablespoons flour
¾ cup brown sugar
1 ½ cups granulated sugar
1 ½ teaspoons salt
1 tablespoon vinegar
¼ cup + 2 tablespoons applesauce
½ cup + 1 tablespoon vegetable oil
1 tablespoon baking soda
1 ½ cups milk
¾ cup sour cream or plain greek yogurt
1 tablespoon vanilla
1 tablespoon cinnamon
¾ teaspoon ground cloves
1 ¼ teaspoons nutmeg
1 ¼ teaspoons ground ginger
Pumpkin Mousse Filling:
¾ cup pumpkin puree
1 cup heavy cream
¼ cup + 2 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon vanilla
Vanilla Buttercream frosting:
4 sticks butter
6 cups powdered sugar
1 tablespoon vanilla
1 teaspoon salt
Directions-
Cake:
Preheat the oven to 350°F and grease and line with parchment paper three 8-inch pans. Whisk the flour, baking soda, salt, and spices together in a medium bowl.

Set aside. Whisk the oil, granulated sugar, brown sugar, applesauce in a large bowl. Add in the eggs and vanilla extract. Mix the milk, sour cream, and vinegar in a small bowl or liquid measuring cup. Beat the flour mixture into the oil mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans.

Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 30 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.
Mousse:
Combine pumpkin, ¼ cup cream, brown sugar, salt, and spices in a small saucepan.

Simmer over medium heat for 6 minutes. Cool completely. Whip the remaining ¾ cup of heavy cream and vanilla extract to soft peaks and fold the cooled pumpkin mixture into it.

Pour into a bowl and refrigerate for at least an hour and up to two days.
Frosting:
Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract and salt and beat the frosting on high until it whitens about 2 minutes.

Decorating-
Instructions:
Step 1: Place your first cake layer on a ten inch cardboard round.

Step 2: Pipe the buttercream around the edge of the cake. Spread the mousse inside the ring of frosting. Continue with the rest of the layers without frosting the very top or the sides.

Step 5: Optional but helpful: place the filled cake in the freezer for 15-30 minutes to chill the frosting and the cake, which will make it easier to decorate.

Step 6: Completely frost the outside and the top of your cake; using a flat frosting spatula (offset spatula) and a rotating cake stand will give you a smooth finish on the sides and top, but you can also make this without, and have a more wavy finish.

Enjoy!

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