You need this pumpkin spiced cake to make your Autumn even more cosy!
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I intended to have this cake recipe out way earlier than planned, but as I am now a student, my time spent blogging is a little less than I 'd like! I made this as a little halloween celebration and I absolutely loved piping these pumpkins on the cake, it's so much easier than I thought it would be, and if you need any pumpkin inspiration, I always look on Pinterest, it's really the best. This cake is full of delicious moist pumpkin layers and a pumpkin spiced buttercream and whilst it is pretty decadent, there is never an excuse to not make it and enjoy every bite! :)
If you like pumpkin, check out my other recipes!
Makes x3 6 inch cake layers
Recipe
Prep: 5-10 minutes
Cook: 20 minutes
Serves: 8-10
Ingredients
Cake
280g Self-raising flour
150g Caster sugar
100g Light brown sugar
1tsp Salt
270g Pumpkin purée
170ml soya milk + 1 tbsp Apple cider vinegar
90ml Vegetable/coconut oil
3 tsp Cinnamon
1 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Mixed spice
Buttercream
300g Vegan butter softened
500g Icing sugar
1 tsp Vanilla extract
1 tsp Cinnamon
1/4 tsp Mixed spice
1/4 tsp Ginger
Fondant pumpkins optional
Orange food colouring
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Method
✿Preheat the oven to 180℃ and grease and line x3 6 inch cake tins with baking paper.
✿In a jug, mix together the soya milk and ACV and let sit for a few minutes to create a 'buttermilk'.
✿In a large bowl, whisk together both the sugars and the oil until combined. Add the pumpkin and 'buttermilk' and mix again.
✿Sift in the flour, spices and salt and fold together gently until there is a smooth batter.
✿Spoon the cake batter into the cake tins evenly and tap on the surface a few times to get rid of any air bubbles. Place in the oven for 20 minutes and once cooked leave to cool completely in the tins then remove onto a wire rack.
✿Meanwhile make the buttercream. Using an electric whisk or a stand mixer, beat the butter until smooth and creamy. Gradually add the icing sugar about 100g at a time, and mix together making sure to stop and scrape in and around the bowl to collect all of the icing and butter.
✿Add the spices and vanilla last and mix together and you should have a fluffy buttercream doubled in size.
✿To assemble the cake, place one cake layer on a plate or cake board and spread a few tbsp of buttercream on top. Repeat with the next two layers and then cover the cake in buttercream.
✿I usually do a crumb coat which is a thin layer of buttercream around the cake and chill in the fridge until the buttercream is firm to touch. Then repeat with a thicker layer of buttercream smoothing around the sides and piping swirls on top last. If you want to pipe pumpkins on, keep a little buttercream to the side and use the orange food colouring to dye it orange, I judge this by eye so add as much or as little as you need. I used a 1M Wilton tip.
✿Keep in the fridge until ready to serve. Enjoy!
Christina
xx
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