This simplified version for Pumpkin Mousse makes pumpkin possibilities a breeze!
Pumpkin and Chocolate is usually my jam but this White Pumpkin Mousse Layer Cake is a total win!
I have a couple options for the white cake recipe listed below
Be sure to check out each recipe to decide which one is going to work best for you!
Complete with pumpkin spiced buttercream and a white chocolate ganache drip
Gingersnap cookies filled with pumpkin mousse for the best final touch!
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Notes for Success:
In the video tutorial you will see that I like to fill my mousse cakes as soon as the mousse is finished
By using an acetate cake strip in a ring mold; rather than letting it set in the refrigerator and then building the cake later
Of course you can build the cake traditionally with a buttercream ring dam to hold in that soft filling if you prefer.
I am baking the white cake recipe into 2-8″ cake pans for a 2 layer cake this time
Gingersnap cookie garnish is optional and by making 1 recipe you will have lots of extra cookies, which is not exactly a bad thing!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Pumpkin Mousse Layer Cake
Ingredients
- 1 Recipe White Cake
- OR 1 White Cake Box Hack
- 1 Recipe Pumpkin Mousse
- 1 Recipe Gingersnap Cookies *optional
for the drip
- 4 ounces Vegan White Chocolate (113g)
- ¼ cup Plant Milk (60ml)
for the icing
- 1 Recipe American Style Buttercream
- 2 teaspoon Cinnamon 2 teaspoons
- 1 teaspoon Nutmeg 1 teaspoon
- 1½ teaspoon Ginger 1½ teaspoons
- ¾ teaspoon Cloves
- OR 3½ Teaspoons Pumpkin Pie Spice
Instructions
- Prepare the individual recipes one at a time as per the video tutorials for each recipe as well as the written supporting instructions on each recipe.
- First prepare the cake recipe, then while that is baking you can prepare the gingersnap cookies & the buttercream, adding the spices to the buttercream recipe at the last stage of mising
- Prepare the pumpkin mousse once the cakes are cold & you are ready to assemble the final cake
- To make the white drip ganache melt the white chocolate with the plant milk in a small sauce pot stirring constantly until melted, whisk smooth. use warm to drip on a COLD cake
- Assemble the cake as shown in the video tutorial above the recipe.
Video
Notes