This recipe combines the familiar flavors of pumpkin pie and a classic layer cake. Buttery vanilla cake layers flavored with pumpkin spice sandwich a decadent pumpkin pudding, then the cake is enrobed in a luxurious sweet whipped cream frosting. A perfect marriage of cake and pie.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup milk
- 1 cup canned pure pumpkin puree
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 2 sticks unsalted butter, plus more for the pans
- 2 1/4 cups cake flour, plus more for the pans
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
- 2 cups cold heavy cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons nonfat milk powder
- 2 teaspoons pure vanilla extract
- Pumpkin pie spice, for sprinkling
Instructions
- Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
- Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
- Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
- Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
- Make the whipped cream: Combine the heavy cream, confectioners’ sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 706 |
| Total Fat | 41 g |
| Saturated Fat | 25 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 1 g |
| Sugar | 51 g |
| Protein | 9 g |
| Cholesterol | 230 mg |
| Sodium | 277 mg |
Reviews
This is actually a very good cake, texture of the cake is substantial and moist, all the components are just perfect in sweetness, it’s * not too sweet * The flavors are definitely pumpkin pie. For the spice mix I followed Claire Saffitz’s pumpkin pie spice using cinnamon, all spice, cloves, & salt.
Definitely would make it again!
Definitely would make it again!
This cake is awesome. I used the spice blend from the Libby’s pumpkin pie recipe.