Pumpkin Everything Season deserves a pumpkin velvet cake recipe!
By the looks of it you can see it is pure velvet!
This one is much more densely textured (like pound cake)
compared to my other recipe for fluffy pumpkin cake
As with any cake like this one you will have to prepare a couple recipes to get to the final
But just follow along in the video tutorial linked below for the best way to attack this project!
Not affiliated with any of the products or companies linked below
Notes for Success:
Having a bulk jar of Pumpkin Pie Spice on hand is a great way to speed up the measuring process with fall recipes like this one
Rather than measuring all those spices separately simple total up the amount of all those individual spices and replace with the same amount in P.P Spice!
7″ Cake Pans are always my choice but you can also use 2- 8″ pans instead,
This recipe will bake great into cupcakes, sheet cakes or even loaves!
Just fill whatever pan you choose 3/4 full for best results!
American Buttercream recipe is also my choice here because it holds up to the additions of pumpkin the best
But I do have 5 different buttercream recipes to choose from
All of the buttercream recipes I have here will hold up to an addition of the pumpkin and spice as I have listed below except for the Ermine Recipe
Unfortunately that one is super fragile and wouldn’t hold up to a heavy addition like pumpkin.
Satin Ice Fondant is vegan and is a great option for modeling the pumpkins for decoration
The fondant pumpkin and fall leaf decorations are optional but so cute!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Pumpkin Spice Cake
Ingredients
For the Pumpkin Cake:
- 12 Tbs Vegan Butter (170g)
- 1¼ cup Granulated Sugar (250g)
- 1 cup Plant Milk (237ml)
- 2 teaspoon Vanilla Extract (10ml)
- 2 cup All Purpose Flour (250g)
- 2 teaspoon Baking Powder
- 2 teaspoon Egg Replacer
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- ½ teaspoon Salt
- 1 cup Pumpkin Puree (225g)
For the Buttercream:
- 1 Recipe American Style Buttercream
- ½ cup Pumpkin (113g)
- 2 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1½ teaspoon Ginger
- ¾ teaspoon Cloves
Instructions
- Preheat the oven to 350F & then grease & parchment line 3-7" cake pans
- For the cake batter cream the semi soft vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light & fluffy, scraping the bowl several times throughout
- Combine the vanilla with the plant milk, then add about ¼ cup of the milk to the creaming butter mixture while mixing on low speed
- Sift the dry ingredients together (including the egg replacer) then add 1/3 of that dry mixture to the creaming mixture while mixing on low speed, scrape the bottom & sides of the bowl
- Add half of the remaining plant milk, then another 1/3 of the dry.
- Repeat with the last of the plant milk & the last of the dry ingredients scraping the bottom & sides of the bowl a few times throughout to make sure there are no lumps. (This entire process of adding the ingredients alternately should not take more than 2 minutes)
- Add the pumpkin last, then whip on high for 5 seconds
- Divide the batter into your greased & parchment lined cake pans & bake in the preheated 350°F oven for approximately 20-25 minutes or when springy to the touch when you gently press the centers.
- Cool completely while you prepare the buttercream recipe as per the instructions on that blog post.
- Add the spices and & pumpkin at the last stage of mixing the buttercream
- Fill & ice the cooled pumpkin cake layers with the buttercream, decorate as you wish
Video
Notes
This recipe will bake great into cupcakes, sheet cakes or even loaves!
Just fill whatever pan you choose 3/4 full for best results! Storage Pumpkin layer cake can be left at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, covered to prevent drying.
I would like to do this recipe but no vegan. How would i do it
Hi Trista thanks! I am sure there are some non vegan pumpkin cake recipes out there on the internet you can google, but I would LOVE it if you tried this recipe the way it’s written . It’s amazing!
If I can’t get that exact egg replacer what should I use? Flax egg or another egg replacer powder? And if another powder, mix with water or use dry?
Hi Aimee! You can use another dry blend proprietary mix (like a Bob’s red mill) same amount and if it calls for re-constituting, you can take a small amount of the liquid from this recipe to do that! 🙂
Hi Gretchen!
Gonna make this cake for a family party, is this enough to fill 3 9in rounds? Or should I double the recipe? Thanks!
Hi Gretchen just made this with 3- 7” pans. The layers did not rise very high. I used bottom and side liners.
Thanks
Hi Robin! I’m sorry that happened, in looking at the recipe & video this is not a very fluffy high rise cake, it is more the texture of pound cake versus a very fluffy, spongy cake.
How’s it taste? Seems correct?
What size cake does this recipe yield?
I baked it into 3-7″ cake pans, but if you only have 8″ you can make 2-8″ layers with this same amount of batter
Good morning Gretchen,
I hope you are doing well. I was trying to locate one of your older recipes. However it looks like you got ride of most all of your old recipes. I was wondering if you would be able to send the recipe to me. It was one of my favorite cakes. It was the pumpkin layer cake with the chocolate ganache. But if you can’t I totally understand. I know you are a busy lady. Have a great rest of your week. You are an awesome baker. Keep it up.
Thank you,
Tarrie
Hi Tarrie! Since December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen
Hi Gretchen! This looks amazing! I have a question for you–what is the frosting scraper tool that you use to make the cool design on all your cakes and where is the best place to buy it? I see all sorts of items that look similar but some are plastic, some are metal, etc. Thanks for yet another fab recipe!
This is beautiful! Any idea how it would do with gluten free flour?
Hi Thank you! I am not a GF baker, I’m sorry I’m not much help there. Some have said my recipes work great with a GF 1:1 AP-mix but I can’t say how this recipe would fare.
Can I use cake flour instead of AP flour?
Yes
For cupcakes, would you recommend this recipe or the other pumpkin cake? Thank you!!!
I would recommend this new recipe!
One Bowl Mix~ easy! GREAT RISE ON CUPCAKES!
CLICK HERE