Fall is in the air, and what better way to celebrate the season than with a slice of moist and flavorful Pumpkin Cream Cake topped with luscious Whipped Cream Buttercream? This delightful dessert combines the warm spices of autumn with the rich, velvety texture of pumpkin, making it the perfect treat for gatherings, holidays, or simply indulging yourself. Imagine the aroma wafting through your kitchen as this cake bakes to perfection—it's a cozy invitation you won't want to miss! Get ready to impress your family and friends with this show-stopping cake that’s as delicious as it is beautiful.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until well mixed.
- In another bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth and fully combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to prevent overcooking.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream buttercream. In a large mixing bowl, pour in the heavy cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form and the mixture is thick and fluffy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of whipped cream buttercream on top of the first layer.
- Place the second cake layer on top of the frosted layer and spread more whipped cream buttercream on top and around the sides of the cake, smoothing it out with a spatula.
- Decorate the top of the cake as desired, perhaps with additional whipped cream dollops or a sprinkle of cinnamon for a festive touch.
- Slice the cake into 12 servings and enjoy your delicious Pumpkin Cream Cake with Whipped Cream Buttercream!
Tips
- Prep Ahead: To save time, you can prepare the pumpkin puree and whipped cream buttercream a day in advance. Just store them in airtight containers in the refrigerator until you’re ready to assemble the cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so embrace those little lumps!
- Check for Doneness: Oven temperatures can vary, so start checking your cakes a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with just a few crumbs attached.
- Cool Completely: Allow the cakes to cool completely before frosting. This prevents the whipped cream buttercream from melting and ensures a beautiful finish.
- Decorate Creatively: Get creative with your cake decoration! Consider adding a sprinkle of cinnamon, pecans, or even a drizzle of caramel sauce for an extra touch of flavor and festivity.
- Storage Tips: If you have leftovers, store the cake in the refrigerator to keep the whipped cream buttercream fresh. It’s just as delicious the next day!
Nutrition Facts
Calories: 238kcal
Carbohydrates: 28g
Protein: 2g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 50mg
