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Spiced Pumpkin Layer Cake
Another year, and another birthday. I had adamantly said that I would not make my own cake like last year, but that went out the window when I spotted Tescos were selling Libby’s Pumpkin Purée. Previously, I have had to order this online and pay extortionately, but now it is much easier to explore my love of pumpkin. I have already made two Pumpkin Pies this autumn.
I knew off the bat I wanted to make a pumpkin cake, but having looked around on the web, I couldn’t find a recipe that I liked the look of. I decided to wing it… and it payed off! The sponge is substantial, but not heavy. There is a good whiff of pumpkin spice without being overpowering, and the pumpkin keeps it nice and moist. Traditionally, I think pumpkin cakes or cupcakes are topped with a cream cheese frosting, but although I love cream cheese frosting, I adore white chocolate, so a white chocolate buttercream it is then. FYI, this recipe of white chocolate buttercream is ample to fill and frost a 9″ 2 layer cake, but I decided to slice each layer and make it 4 layer. If you do this, then I recommend increasing the recipe amounts a little.
Last minute, just as I was about to assemble, I had the whim to include some caramel. I made a batch of Salted Caramel Sauce, and smeared each layer before adding the buttercream. It also means I still have a second jar ready to add to ice-cream NOMS!!
As it’s autumn, and spiced pumpkin is synonymous with this season, I decided to add an autumnal flourish, so coloured a little marshmallow fondant, and smooshed the colours together then cut out leaf shapes. Voila!
You could add a few fondant pumpkins, and this cake would also work well for a Halloween party.
Spiced Pumpkin Layer Cake
Ingredients
- 200g Unsalted Butter (softened)
- 450g Light Brown Sugar
- 8 Large Free-range Eggs
- 425g Canned Pumpkin Puree
- 550g Self Raising Flour
- 1 teaspoon Baking Powder
- 4 teaspoons Pumpkin Spice Mix
- 1 teaspoon Salt
Directions
1. | Cream together the softened butter and sugar |
2. | Add the eggs and beat on high speed for 5 minutes |
3. | Add in the pumpkin purée and mix till combined |
4. | Sift together the flour, baking powder and spices |
5. | On a medium speed, add in the dry ingredients and continue to mix until combined |
6. | Pre-heat oven to Gas Mark 4 / 180ºC / 350ºF |
7. | Grease and line the base of 2 x 9" cake pans. Divide the mixture equally between both pans |
8. | Bake in the centre of an oven for 50-60 minutes or until a skewer comes out clean |
9. | Allow to cool in the pan for 10 minutes, then turn out onto a rack to cool fully. |
10. | You can sandwich the two layers as is, or chill and cut each layer in two so you have four thin slices. |
Note
For pumpkin pie spice mix, see recipe here
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