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Pumpkin Spice Cake

Pumpkin Spice Cake - moist pumpkin cake with cinnamon, ginger and nutmeg paired with pumpkin spice buttercream frosting | by Carrie Sellman for TheCakeBlog.com
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★★★★★

4.8 from 11 reviews

Moist pumpkin cake with subtle hints of cinnamon, ginger and nutmeg paired with pumpkin spice buttercream frosting.

Ingredients

For the Pumpkin Spice Cake:

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 cup Promised Land Dairy Pumpkin Spice Milk
  • 1 ½ cups pumpkin puree

For the Pumpkin Spice Buttercream:

  • 6 egg whites
  • 1 ½ cups granulated sugar
  • 1 ¼ cups unsalted butter, cubed, slightly softened
  • ½ cup salted butter, cubed, slightly softened
  • 3 tablespoons Promised Land Dairy Pumpkin Spice Milk

Instructions

Make the Pumpkin Spice Cake:

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. In large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
  3. In the bowl of a stand mixer, beat butter, granulated sugar and brown sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  4. With the mixer on low, add eggs one at a time.  Mix well after each egg. Scrape down bowl as needed.
  5. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.  Stop the mixer and scrape down the bowl.
  6. Mix in pumpkin puree.
  7. Divide batter evenly between the three 8″ round pans.
  8. Bake for 30-32 minutes, until toothpick inserted into center comes out clean.
  9. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Make the Pumpkin Spice Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
  3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
  5. Add Pumpkin Spice Milk.  Continue mixing on low to med-low until silky and smooth, about 3 to 5 minutes.

Notes

  • If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
  • I made two batches of frosting for the cake, as pictured. One batch is plenty to fill and frost the cake itself. The second batch was made, minus the pumpkin spice milk, to pipe the buttercream flowers.
  • I used pastry tip #81 to pipe the buttercream chrysanthemums and daisies, tip #233 for the vines and pumpkins, tip #104 for the large greenery and tip #366 for the fill in leaves. Find a tutorial for the leaves and wreath HERE.
  • Store in refrigerator.  Serve at room temperature.

Keywords: pumpkin spice cake

Find it online: https://thecakeblog.com/2017/09/pumpkin-spice-cake.html