Friday, October 8, 2010

Pumpkin Spice Cake

I love anything with pumpkin in it, and hey, if it looks like a pumpkin that’s just a bonus.
Here is a pumpkin spice layer cake covered with fondant, just in time for Thanksgiving.
The recipe below is for ONE bundt cake.  What you see pictured below is TWO bundt cakes put together.

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1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams)  baking soda
1/2 teaspoon salt
1/2  teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature
Note:  To make your own buttermilk
combine 1/2 cup (120 ml) of milk with 1/2 tablespoon
vinegar or lemon juice.  Stir and let stand for 10 minutes before using.

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Make sure you use Pumpkin Puree, not pumpkin pie filling.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes).  Add the  eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.  Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.  Pour into prepared bundt pan. 
Bake at 350  for approximately 30 -35 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove cake from pan.  Cool completely.
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***Remember if you want the pumpkin cake pictured here you’ll need two of these cakes.
For this particular cake, I made the second cake french vanilla, so that there would be two different layers, but you can chose to make your layers both pumpkin spice.
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Slice each cake across the top to even them out.
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Place one rounded end on the bottom, and the rounded end of your top cake facing up. Frost between layers.
Crumb coat your cake, (cover entire cake with butter cream icing to fill cracks and make fondant adhere).  Place in refrigerator for half hour.
Colour and roll out your fondant and apply to cake. 
From here, you’ll decorate whatever way you wish!
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For the stem, I used a couple of cake balls I had left from a previous recipe and covered them with green fondant. You can use an ice cream cone,  a granola bar, rice krispie treats, whatever you have on hand and cover with fondant.
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Enjoy !


  1. Happy Thanksgiving...that cake is absolutely gorgeous and I love that you did it yourself. It will look beautiful on your Thanksgiving table.

  2. I "should" know this.... What oven temp?
    Barb in Syracuse

  3. oh that is gorgeous! I might have to try that for our kids halloween party thank you!

  4. That is one yummy looking pumpkin! Maybe, just maybe I'll have some extra time before Thanksgiving down here in Texas to attempt one of these! Thanks for posting this!! It's inspirational.

  5. Oh my gosh that is gorgeous. And it doesn't look to hard either. Nice work!

  6. I actually think I could make this. It is gorgeous! I am featuring this at Grab my "featured" button.

  7. I love this Cake! BEAUTIFUL! Thanks for your sweet comment on my blog!:) They are so funny huh?!:) Im your newest follower:)

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  9. This is a totally awesome cake. Great design & I bet it tastes wonderful. Thanks for this recipe & how to.

  10. You are so talented!!! A true artist! It's hard for me just to ice a cupcake! I can't wait to explore your blog!

  11. This cake is truly delicious! It's a big hit with everyone who tasted the one I made. Surprisingly light and fluffy! If you don't have the amazing fondant skills of Lisa, opt for just the cake. Yum, yum!

  12. I served this last Sunday to "The Fam." Later in the evening, Hubby wandered all over the kitchen, and finally came into the living room to ask.... What the heck did you do with the cake? "Oh, Honey..... It's all gone." "WHAT?" The Family consists of 5 people! Yep! That's how good it was!
    Barb in Syracuse

  13. I tried this without the glazing, it's absolutely marvelous! I will do it again for sure! Thank you for the perfect recipe, when I feel like cake but not chocolate, this is the one.

  14. Can you buy the fondant already made somewhere? Seems like I heard somewhere they do sell it already in sheets is that true? Do you know and if so where at? Love to make this just as you did but not good at the fondant making :)

    1. Fondant can be bought already made at your local baking supply stores.. even Michaels has it. I've never seen it in sheets. You'll buy it in a container and you'll have to roll it out.