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Pumpkin Cake | ZoeBakes
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Pumpkin Cake

This is a simple and delicious spiced pumpkin cake that is perfect for any fall occasion. I shaped it like a pumpkin to make it a fun centerpiece for a Halloween party or Thanksgiving dessert table.
Author: Zoë François

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.