Pumpkin Everything Season deserves a pumpkin velvet cake recipe!
By the looks of it you can see it is pure velvet!
Much more dense textured like pound cake compared to my other recipe for fluffy pumpkin cake
As with any cake like this one you will have to prepare a couple recipes to get to the final
But just follow along in the video tutorial linked below for the best way to attack this project!
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Notes for Success:
7″ Cake Pans are always my choice but you can also use 2- 8″ pans instead, or his recipe will bake great into cupcakes, sheet cakes or even loaves!
I am using my American Buttercream recipe because it holds up to additions the best
But I do have 5 different buttercream recipes to choose from
All of the buttercream recipes I have here will hold up to an addition of the pumpkin and spice as I have listed below, except for the Ermine Recipe
Unfortunately that one is super fragile and wouldn’t hold up to a heavy addition like pumpkin.
Satin Ice Fondant is vegan and is a great option for modeling the pumpkins for decoration
The fondant pumpkin and fall leaf decorations are optional but so cute!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 8-10 people
Pumpkin Spice Cake
Prep Time
2 hours
Cook Time
25 minutes
Total Time
2 hours 25 minutes
Ingredients
For the Pumpkin Cake:
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1¼ cup (250g)
- Plant Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoons (10ml)
- All Purpose Flour 2 cups (250g)
- Baking Powder 2 teaspoons
- Egg Replacer 2 teaspoons *see notes
- Cinnamon 1 teaspoon
- Nutmeg ½ teaspoon
- Ginger ½ teaspoon
- Cloves ¼ teaspoon
- OR 2 Teaspoons Pumpkin Pie Spice
- Salt ½ teaspoon
- Pumpkin Puree 1 cup (225g)
For the Buttercream:
Instructions
- I am using 3-7″ cake pans for 3 layers of cake. If you only have 8″ pans you will divide the batter evenly between those 2-8″ pans
- Preheat the oven to 350F
- For the cake batter cream the semi soft vegan butter with the granulated sugar on medium high speed for 4-5 minutes until light and fluffy, scraping the bowl several tie throughout
- Combine the vanilla with the plant milk together, then add about ¼ cup of the milk to the creaming butter mixture while mixing on low spedd
- Sift the dry ingredients together (including the egg replacer) then add 1/3 of that dry mixture to the creaming mixture while mixing on low speed, scrape the bottom & sides of the bowl
- Add half of the remaining plant milk, then another 1/3 of the dry.
- Repeat with the last of the plant milk and the last of the dry ingredients scraping the bottom & sides of the bowl a few times throughout to make sure there are no lumps.
- Add the pumpkin last, then whip on high for 5 seconds
- Divide the batter into your greased & parchment lined cake pans and bake in a preheated 350°F oven for approximately 20-255 minutes or when springy to the touch when you gently press the centers.
- Cool completely while you prepare the buttercream recipe as per the instructions on that blog post.
- Add the spices at the last stage of mixing the buttercreeam. *adjust to your liking*
- Fill and ice the cooled pumpkin cake layers with the buttercream, decorate as you wish
Notes
Pumpkin layer cake can be left at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week, covered to prevent drying.
