Pumpkin and Chocolate is usually my jam but this White Pumpkin Mousse Layer Cake is a total win!
Simplified version for Pumpkin Mousse makes creating endless pumpkin possibilities a breeze!
I have a couple options for the white cake recipe listed below
Be sure to check out each recipe to decide which one is going to work best for you!
White Pumpkin Mousse Cake is complete with pumpkin spiced buttercream and a white chocolate ganache drip
Gingersnap cookies filled with pumpkin mousse for the best final touch!
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Notes for Success:
In the video tutorial you will see that I like to fill my mousse cakes as soon as the mousse is finished
By using an acetate cake strip in a ring mold; rather than letting it set in the refrigerator and then building the cake later
Of course you can build the cake traditionally with a buttercream ring dam to hold in that soft filling if you prefer.
I am baking the white cake recipe into 2-8″ cake pans for a 2 layer cake
Gingersnap cookie garnish is optional and by making 1 recipe you will have lots of extra cookies, which is not exactly a bad thing!
The mousse recipe will also make slightly more than you need to fill this one cake~ you can HALVE it if you prefer
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Yield: serves 14
Pumpkin Mousse Layer Cake
Prep Time
3 hours
Cook Time
25 minutes
Total Time
3 hours 25 minutes
Ingredients
for the drip
- Vegan White Chocolate 4 ounces (113g)
- Plant Milk ¼ cup (59ml) * I use soy milk
for the icing
Instructions
- Prepare the individual recipes one at a time as per the video tutorials for each recipe as well as the written supporting instructions on each recipe.
- First prepare the cake recipe, then while that is baking you can prepare the gingersnap cookies and the buttercream.
- While the cake & cookies are cooling prepare the pumpkin mousse recipe and the Buttercream recipe of your choice & add the pumpkin pie spices at the last stage of mixing
- If you do not want to tackle this entire cake all in once day, the cookies can be made up to 1 week ahead, the buttercream and the cake layers can be prepared and stored wrapped in the refrigerator until ready to use.
- CLICK HERE FOR MORE INFO ON RE-WHIPPING COLD BUTTERCREAM
- To make the white drip ganache melt the white chocolate with the plant milk in a small sauce pot stirring constantly until melted, whisk smooth. use warm to drip on a COLD cake
- Assemble the cake as shown in the video tutorial above the recipe.
Notes
Pumpkin Mousse Layer Cake must be kept refrigerated, wrapped well to prevent drying for up to 5 days.
