Pumpkin season is here!
I shall introduce you to, Pumpkin Cream Layer Cake with White Chocolate Pumpkin Frosting. Yes! I think you two will become, great new friends this fall season.
You have no idea! This cake is extremely good! The star in this cake is the pumpkin! The white chocolate pumpkin frosting is delicious and compliments the pumpkin flavor. This pumpkin cream layer cake smells so good and is perfect for the holiday season.
I felt like I was dealing with a total “diva”, while on our photo shoot. It only took three days of photo sessions. So, I hope you enjoy my “Diva” Pumpkin Layer Cake.
Here are some of the cakes complaints and “diva” moments. Showing her “true” pumpkin layers:
- It was too hot inside and my white chocolate chips are slipping off.
- It was too hot outside and my cake layers are sliding.
- The sun is in my pumpkin frosting and it’s too bright.
- It’s too windy out here and the table cloth keeps touching me.
- You cut my slices too big!
- Did you get the shot? I’m starting to crumble.
- There are too many bugs flying around me.
- Can you stop touching me? You’re ruining my frosting!
On another note, this cake tastes delicious! Don’t let the “diva” scare you off!
We couldn’t get enough of this cake. Our son, Landon, even made a request to take a slice to school in his lunch box. He’s only 5 and just started kindergarten. I did give him a tiny slice to eat after lunch.
- 1/3 cup of oil
- 1/4 cup natural applesauce
- 2 eggs
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon sea salt
- 2 cups pastry flour -sifted
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups pumpkin puree
- 1 cup softened salted butter
- 1/2 cup melted white chocolate chips
- 3 Tablespoons pumpkin puree
- 1 Tablespoon corn syrup
- 4 cups powdered sugar
- Preheat oven to 350 F degrees. Prepare four 8 inch cake pans, by greasing and flouring them. Set aside.
- Combine all the oil, applesauce, eggs, vanilla, cream, and milk. Mix well to combine. Add the sugar and mix again.
- Add the dry ingredients to wet mixture. Gently mix until combined.
- At this point, if you want all the layers to be pumpkin, add the pureed pumpkin to the batter and mix to combine. Evenly divide the batter into the four cake pans.
- If you want different color layers, divide the batter in half (pour half the batter into another bowl.) Add the pumpkin to one of the bowls and mix to combine. Pour one bowl of batter evenly into two prepared cake pans. Pour the second bowl of batter into the remaining two prepared cake pans.
- Bake for 20 - 25 minutes. Allow to cool completely, before removing from pans
- Combine the softened butter, melted white chocolate chips, pureed pumpkin, and corn syrup together. Add the powdered sugar, one cup at a time. Mix until nice, smooth and spreadable. Add more powdered sugar if needed.
- Frost the cake layers.
- The pumpkin layers needed a little more time to bake than the cream layer cakes. Just keep an eye on them.
- It may be easier to chill the cake layers before frosting them. I would store the cake in the refrigerator until ready to serve. If it's really hot in the house or outside, the frosting may melt and your cake will slide to one side. It does firm up nicely in the fridge.
Find that can of pumpkin puree and get out your cake pans.
If you love pumpkin desserts you’ll enjoy this “diva” pumpkin cream layer cake!
Go bake some memories!
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