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Pumpkin spice layer cake

Posted on Oct 30, 2017 by in Recipes | 0 comments

Pumpkin spice cake

300 grams of plain flour

1¼ teaspoons of baking powder

1¼ teaspoons of baking soda

1½ teaspoons of salt

1 teaspoon of cinnamon

1 teaspoon of ground ginger

½ teaspoon of nutmeg

½ teaspoon of allspice

150 grams of unsalted butter (softened)

150 grams of brown sugar

150 grams of caster sugar

3 eggs

1 teaspoon of vanilla bean paste

360 grams of steamed and mashed  pumpkin

160 millilitres of whole milk

Swiss meringue buttercream

250 grams of caster sugar

140 grams of egg whites

400 grams of unsalted butter (softened)

1 teaspoon of vanilla bean paste

For presentation

Ground cinnamon

Gold sprinkles

Make the pumpkin spice cake

  1. Preheat your oven to 180C
  2. Grease three 8 inch cake tins and line with baking paper.
  3. In a medium bowl, sift the flour, baking powder, baking soda, salt and spices. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar and brown sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste, pumpkin and eggs to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the milk until combined.
  8. Evenly divide the cake batter between the three prepared cake tins.
  9. Bake for 30 to 35 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the swiss meringue buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachment, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the vanilla bean paste. Combine.

Assemble the pumpkin spice cake

  1. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  2. Using a small amount of buttercream, affix one cake to a cake board or plate.
  3. Spread a small amount of buttercream on the first cake and sprinkle with ground cinnamon. Repeat with the second layer of the cake.
  4. Place the third cake on top of the first and second.
  5. Use the remaining buttercream, frost the top and sides of the cake, smoothing with a scraper. Chill in the fridge for 30 minutes.
  6. Apply a second layer of buttercream to the cake. Smooth with a scraper.
  7. Decorate the cake with gold sprinkles.



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