Pumpkin season is here, which is the only reason I can send this short summer off with a smile. It is nature’s way of creating balance. We give up the sunny days, and get bright orange pumpkins to cheer us up. Much like zucchini, there is an endless bounty to be made from these winter gourds. Here is a spiced pumpkin cake that is absolutely delicious and needs no adornments to be appreciated. But, decorate it like a pumpkin and it becomes a centerpiece for any fall holiday table. The recipe makes two pumpkin cakes, so you can have one for home and bring one to a party.
Pumpkin Cake
Follow along with the instructions and fine the full recipe below.
Preheat oven to 350°F. Butter and flour four 6-inch stainless steel mixing bowls (2 1/2 cup capacity).
In a stand mixer, fitted with the paddle attachment, combine the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
Divide the batter in the four bowl and place them on a baking sheet.
Bake for about 40 to 50 minutes (this may depend on the shape of your bowls).
It is okay if they don’t bake completely flat, chances are they won’t.
Turn them out onto a sheet and allow them to cool completely. They can be made ahead and refrigerated for up to 2 days or frozen for 2 weeks.
Make the buttercream icing (follow these directions). Separate out all but a 1/2 cup of the buttercream. Use the food coloring to create the orange. Save the remaining buttercream to use for writing on the cake.
Spread a thin layer of buttercream over the flat sides of the cakes.
Sandwich the two pieces together to make a sphere.
Spread a thick layer of icing over the entire cake, just leaving the very bottom free of icing.
Use a spatula to create the stripes along the sides of the pumpkin, then flatten out the top just slightly.
Refrigerate the pumpkin cake to set the buttercream. Repeat with the other two half rounds to create a second cake.
While the cake is chilling, color the marzipan with green food coloring. Use gloves to keep your hands clean.
Sculpt stems and the curly tendrils from the green marzipan. Allow them to sit out at room temperature for a few hours or overnight so they will hold their shape.
Set the chilled cake on a stand and decorate with a stem and curly tendrils.
For a Halloween cake, you can pipe Trick on one of the cakes and Treat on the other.
Serve at room temperature. It is ok to leave the decorated cake at room temperature for up to 24 hours.
Ingredients
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar well packed
- 3 eggs
- 1 14 oz can pumpkin puree
- 3/4 cup sour cream
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp vanilla extract
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tsp freshly grated nutmeg
- 1/4 tsp all spice
- 1/2 tsp ground ginger
Buttercream
- 3/4 cup egg whites
- 1 1/2 cups sugar
- 4 1/2 sticks unsalted butter room temp
- pinch salt
- 2 tsp vanilla extract
- 4 oz marzipan
- food coloring for buttercream and marzipan
Instructions
- Preheat oven to 350°F. Butter and flour four 6-inch stainless steel mixing bowls (2 1/2 cup capacity).
- In a stand mixer, fitted with the paddle attachment, combine the oil, sugar, brown sugar, and eggs. Once they are well combined add the pumpkin puree, vanilla and sour cream. In a separate bowl, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the pumpkin mixture and mix until it all comes together in a smooth batter.
- Divide the batter in the four bowl and place them on a baking sheet. Bake for about 40 to 50 minutes (this may depend on the shape of your bowls).
- Turn them out onto a sheet and allow them to cool completely. They can be made ahead and refrigerated for up to 2 days or frozen for 2 weeks.
- Make the buttercream icing (follow these directions). Separate out all but a 1/2 cup of the buttercream. Use the food coloring to create the orange. Save the remaining buttercream to use for writing on the cake.
- Spread a thin layer of buttercream over the flat sides of the cakes. Sandwich the two pieces together to make a sphere.
- Spread a thick layer of icing over the entire cake, just leaving the very bottom free of icing. Use a spatula to create the stripes along the sides of the pumpkin, then flatten out the top just slightly.
- Refrigerate the pumpkin cake to set the buttercream. Repeat with the other two half rounds to create a second cake.
- While the cake is chilling, color the marzipan with green food coloring. Use gloves to keep your hands clean.
- Sculpt stems and the curly tendrils from the green marzipan. Allow them to sit out at room temperature for a few hours or overnight so they will hold their shape. Set the chilled cake on a stand and decorate with a stem and curly tendrils.
So cute! Wish we celebrated halloween in Italy, I always get quick homesick this time of year!
I really don’t need four six-inch stainless mixing bowls, but this is tempting me to pick some up! Then again, they’d be handy for mise-en-place year-round, so why not? 🙂
Thanks for another great idea, Zoë!
i was so happy to find ones at a restaurant supply store for $1.49! They aren’t exactly 6″ I couldn’t find 6″ ones anywhere in NYC but these are like 7 1/2 and worked perfect. I’m sure I could have found them online, but I try and buy local and avoid you know who.
This cake is so cute! Love that you just used bowls to get the round shape, very smart.
How adorable! I love the use of mixing bowls to create small cakes! Small cakes are my jam 😉
oh my gosh, this cake is too cute! It makes me want to have an autumn party just so I can bake it 🙂
Zoe,
What a gorgeous cake! Pumpkins are what I most look forward to in the autumn, now I can look forward to your cake recipe too. Thanks for sharing!
Such a cute cake, well done!
Zoe, this is so clever and cute – love it!
The flour seems to be missing in the ingredients?
Thank you, Anna! It has been updated.
Thank you for your reply! Such a creative recipe as always!
Too adorable! Just brilliant! The cake itself looks fabulous, flavorful, dense and moist but the pumpkin is wonderful!
Love these. That said…..what other pan sizes would work w/this amt of batter? Finding myself unable to figger that out. And not having the 4 bowls……..Thanks
Hi Helen,
You could bake them in 6″ pans and then carve the rounded edges, or just make it as a more traditional layer cake.
Thanks, Zoë
Just discovered your blog and I love it. I love to bake more than cook, much to my husbands dismay. He is not a big sweets eater. I also have all three of your cookbooks and absolutely love, love, love them. I make a master recipe, keep it in the fridge and have homemade bread all the time.
Thank you Kim,
I am so glad you are enjoying the bread! And thanks for visiting my pastry site!
Cheers, Zoë
Hi Zoë!
Making this on Wednesday for a party on Friday and I’m worried about the cake and frosting keeping…Do you need the egg whites in the frosting? I’m worried they will spoil the buttercream. Can I just use a regular buttercream recipe (p. sugar, butter, heavy cream, vanilla)? Thanks and beautiful job!!!
Hi Hallie,
This cake will be just fine refrigerated for a few days. But, if you are more comfortable using your egg-free version, it should be just fine, as long as it is smooth enough to cover the cake. Enjoy!
Cheers, Zoë
How did you move your cake to the cake plate?
Hi Lori,
I used a stiff metal spatula to lift it and move it to the cake stand. Because the cake is chilled, it is actually quite easy to move.
Thanks, Zoë
Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise
Do you have any thoughts about converting it to gluten free? It is so clever and gorgeous that I want to make it but can’t. Thank you!
Hi Zoe!
Just checking up on you and your eye situation…how are things going? Heal quickly…hope things are going well!