Pumpkin Pie Cake
The obsession for pumpkin spice anything is so real this year. My mantra at the start of this week was “goodbye pumpkin spice lattes, and hello pumpkin spice protein shakes!” Point being that I’ve been sp pumpkin obsessed that I’m sneaking this Fall flavor into literally anything - including my daily protein shake. So when it came for a little end of the week bake, pumpkin was on the mind. Pumpkin Pie Cake just seemed right, and it’s possibly the most perfect pumpkin dessert I’ve ever made. I took inspiration from my favorite pumpkin pie, the one I make almost every year, and took my favorite elements from that dessert + transplanted them here in this layer cake. It’s a combination of super pumpkin-y cake layers with a light + airy pumpkin cream cheese filling, salted caramel (a must) and a cinnamon oat crunch. Every bite is filled with cinnamon + pumpkin flavors, and the filling is this whole pumpkin cheesecake vibe. So good + such a good Fall bake.
It’s undeniably pumpkin
If there’s one thing I can say about this cake, it’s that the actual cake layers hit you in the face with pumpkin flavor. Full pumpkin spice overload in the best way! And there is no second guessing that this is a pumpkin spice cake.
I remember a specific Summer in college where me + my friends were all making pumpkin bread. The reason why is kind of a downer, so I’ll refrain from spelling it all out, but we were INTO the art pumpkin bread. Adding varying spices + nuts + chocolates + any other mix-in you could think of. And I loved having some of this stuff on hand so much because it was a bread that was always so moist + fluffy + had a such a good spice flavor. These pumpkin cake layers have all of those distinguishing qualities as well, and it’s easy to fall in love with this one if you’re a pumpkin spice girl.
The cake layers puffed to be airy + moist, yet firm when fully baked, so it’s easy to determine when the cakes are fully cooked. Toothpick test + all.
A light + airy filling
Biggest take-away - do not overdo it with the filling in the center. That filling in the center delivers on the light + airy texture, which is why it’s so good. But it’s also so delicate. This pumpkin cream cheese filling tastes like a cheesecake, but feels like a marshmallow fluff. My only mishaps related to this cake were brought on because I used far too much of this pumpkin cream in the center. A thin layer that’s no more than 1/4 the width of the cake layers is the key. Then load it up with the crunchy topping and a healthy drizzle of salted caramel. Perfect!
A buttery cinnamon crunch
I make this very specific pumpkin pie every year solely because it’s topped with this buttery, salty, and yummy cinnamon-oat crisp. It’s exactly what I make to put in the center of this cake.
For me, it’s the salty, crunch component that breaks up the total gooey-ness of a traditional pumpkin pie. Event though this is a cake, it has a gooey pumpkin pie vibe (thank you light + airy filling and very pumpkin-y cake layers). The crunch is there for the texture that isn’t present anywhere else, and it has a buttery, salty component that ties in with everything so nicely.
A gorgeous Fall bake to enjoy during a cozy weekend at home. And I’m thrilled we’ve still got a few slices on hand.
For the cake
1 c. butter, room temperature
1 c. white sugar
3/4 c. brown sugar
3 eggs
2 tsp vanilla
1 1/2 c. pumpkin puree
2 3/4 c. flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
1/2 tsp ginger
1 c. buttermilk
For the caramel (can make a day ahead)
1 c. sugar
6 tbsp butter
1/2 c. heavy cream
1 tsp salt
For the cinnamon oat crunch (can make a day ahead)
1/4 c. flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp cinnamon
4 tbsp butter
For the pumpkin cream cheese filling (can make a day ahead)
1 c. heavy cream
1 c. powdered sugar
1 c. pumpkin puree
1-8 ounce brick of cream cheese, room temperature
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
For the cream cheese buttercream
2-8 ounce bricks of cream cheese, room temperature
1 c. butter (3 sticks), room temperature
8 c. powdered sugar
pinch of salt
Start by prepping 3 6 inch cake trays. Rub each pan with a bit of vegetable oil, coat with a thin layer of flour, and line the bottom with parchment. Preheat the oven to 350.
For the cake layers - Start by adding the butter + sugars to the bowl of a stand mixer. Cream together on medium speed until light + fluffy - 2 to 3 minutes. Add in the eggs + mix on medium until fully incorporated. Add in the vanilla, seasonings + salt, and mix together on low. Add in half of the flour, the baking powder, and baking soda, and mix on low until fully combined. With the mixer on, drizzle in half of the buttermilk. Add in the rest of the flour, and when fully incorporated drizzle in the rest of the buttermilk. When the buttermilk + flour is fully mixed in, slowly increase the speed of the mixer to medium high, and mix for another 1-2 minutes. The mixture should be light + airy.
Divide the batter amongst the 3 cake trays. Bake for 35 minutes, rotating them in the oven after 20 mintues. Cakes should be browned on the top and be able to pass the toothpick test. Once cooked, remove the cakes from the oven and let them cool in the pan for 30 minutes. Remove the cakes from the pans and let them cool on racks for at least an hour. Trim the dome off of the tops, and wrap the cakes tightly in plastic wrap. Place in the freezer to freeze for at least 2 hours or overnight. Move to making the other ingredients - the caramel, cinnamon crunch, and pumpkin cream cheese filling can all be cooked a day ahead of time.
For the caramel (can make while cakes are baking) - Place the sugar in a saucepan over medium heat. Stir constantly waiting for the sugar to melt and turn into a smooth liquid. It will get clumpy before getting perfectly smooth. Watch for the sugar to turn a dark amber color, which will happen pretty quickly once the sugar melts. I like to use a saucepan with an enamel coating (I use my Le Creuset saucepan) so I can see when the sugar starts to turn amber in color. Remove the pan from the heat and immediately whisk in the butter. Once fully incorporated slowly add in the cream in a steady stream, whisking the entire time. Finally, add the salt and let the mixture cool at room temperature for 30 minutes. Transfer to an airtight container and store in the fridge.
For the cinnamon oat crunch - Preheat the oven to 350. Add all of the ingredients to a food processor. Pulse until fully combined and the texture is like a moist sand. Place onto a parchment lined baking tray and bake for 15 minutes. It should be lightly browned with a rich roasted color around the dges
For the pumpkin cream cheese filling - Start by adding the whipped cream to a a bowl and whip on high until stiff peaks form. In the bowl of a stand mixer, add in the pumpkin puree + cream cheese. Cream together with the paddle attachment on medium speed for 2 minutes. Add in the cinnamon, nutmeg, and vanilla + continue to mix for another 1-2 minutes until it’s smooth + creamy. Add the whipped cream to the bowl + gently stir together until fully incorporated.
For the cream cheese buttercream - Place the cream cheese + butter in a stand mixer, and mix with the paddle attachment for a minute at medium speed. Add in the powdered sugar 2-3 cups at a time, beating on medium until fully mixed in, and repeating this process until all the powdered sugar has been incorporated. Increase the speed to high and whop on high for 60-90 seconds. The frosting should be light, smooth, and spreadable. Reserve some of the frosting (just a small portion) and keep white for decorating. Reserve an additional couple of tbsp and dye. Color the remaining frosting the desired shade of pink.
To assemble the cake, follow these steps:
Remove the cake layer from the freezer and take them out of the plastic.
Place one cake layer on a cardboard cake tray + spread a layer of the pumpkin cream cheese filled on top, leaving a 1/2 inch border around the edge. Pipe a border of buttercream around the bare edge of the cake. Top the filling with cinnamon oat crunch pieces and a drizzle of the salted caramel.
Place the second layer on top, and repeat the process in step 2.
Top with the final cake layer.
Dirty ice the cake with the buttercream and place the cake in the fridge for at least 15 minutes. Continue to frost + decorate the cake as you like.
Decorate, slice, and enjoy.
