Pumpkin Spice Cake
Velvet layers of pumpkin cake with spiced pumpkin buttercream! 2 simple recipes~ decor optional!
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
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! 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.
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.
Tried this recipe?Let us know how it was!