Silver linings this weekend, 70-degree weather in Chicago in November…, I’ll take it! Also, this weekend calls for more cake therapy and this baby is sure to provide all the therapy you will need this weekend. This 4-layer pumpkin cake with maple pastry cream, salted caramel and cinnamon cream cheese frosting is just what the doctor ordered. Every piece counts, don’t stop eating your cake, it’s your right to have your cake and eat it too!!
Ok, so trying to focus on the positive this weekend, decompress, enjoy the unseasonably warm weather and maybe put up some Christmas lights 😊 (twinkly lights make me happy). Yeah, yeah it’s not even thanksgiving but, science says it helps…and I believe in science. I am also going to eat more cake (and drink more wine) and you should too (science says so 😉)!
This cake is easy to make, just a few components, but that’s what makes it interesting. The pumpkin cake filled with all the familiar spices and pumpkin flavor in the tender crumb. In-between the bottom and top layers are an easy maple pastry cream and in the center is a simple homemade salted caramel (you could use store bought too, I’m not the boss of you). Then a cinnamon cream cheese frosting to finish it off! I did the “naked” method, so frosting comes together in a few minutes and it’s suppose to look rustic, no need for perfection here! Then to zhuzh it up a bit, some fall flowers (not edible, but come on, are edible flowers really edible…no) and some meringue cookies (totally optional). And there you have it, an easy, elegant, enticing fall cake to satisfy all your fall flavor cravings and enable you to continue to eat your feelings deliciously!
Big ole’ cakes! Gotta be big because you get four layers out these two babies! Don’t forget to eat all of that cake dome you lob off!
Scandalous naked cake! Don’t worry the flowers are strategically placed. 🙂
Cinnamon meringue cookies finish off the top! Just adds a little something extra and I like extra!
Just pretty and just because.
Meringue noir… 🙂 Dreamy!
Layers on layers on layers on layers! Maple pastry cream and salted caramel. You can’t go wrong!
Take some time for yourself this weekend. Turn off the news and turn on your baking prowess and bake your way to a healthy mind (don’t worry about the calories, it’s the weekend and they don’t count…but your vote does) and make my Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting. Remember, the doctor ordered it!
- For the Cake:
- Two 6 inch round cake pans
- 2.5 cups AP flour
- ½ tsp. Salt
- 3 tsp. baking powder
- ¼ tsp. Baking soda
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 stick butter room temp
- 1 large egg plus 1 large egg yolk room temp
- 1 tsp. vanilla extract
- ¼ cup almond oil (can sub vegetable oil)
- ¾ cup whole milk room temp
- ½ cup pumpkin puree
- 1 tsp. Cinnamon
- ¼ tsp. cardamom
- ¼ tsp. nutmeg
- ⅛ tsp. Ginger
- Pinch of cloves
- For the Salted Caramel:
- 1 cup sugar
- ½ cup heavy cream
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 4 tbsp. unsalted butter cubed
- For the Maple Pastry Cream:
- 1¾ cup whole milk
- ¼ cup heavy cream
- ½ cup pure maple syrup
- 1 tsp. vanilla extract
- 2 tbsp. corn starch
- 4 egg yolks
- 2 tbsp. unsalted butter cubed
- For the Cinnamon Cream Cheese Frosting:
- 16oz cream cheese - room temp
- 1 stick unsalted butter - room temp
- 1 tsp. vanilla extract
- 5 to 6 tbsp. heavy cream
- 3.5 cups powdered sugar
- 1.5 tsp. cinnamon
- For the Salted Caramel: Can be made 2 weeks ahead of time
- In large heavy bottom pot over medium high heat add the granulated sugar and stir constantly until completely melted. Don't walk away. Cook until it's a deep amber color, but don't let go too far. Carefully add the heavy cream while stirring. It will bubble up a lot. Stir for another minute. Remove from heat and add the salt, vanilla extract and butter. Stir until the butter is completely melted. Store in heat proof jar. Allow to cool at room temp, then can be stored in the fridge until ready to use.
- For the Maple Pastry Cream: - Can be made the day before
- In a medium bowl mix the eggs, milk and cream together until fully combined. Place a fine mesh strainer over another medium bowl and set aside.
- In a medium saucepan, add the corn starch and then slowly whisk in the egg and milk mixture until smooth and no cornstarch clumps remain. Whisk in the maple syrup. Heat over medium-high heat while continuously whisking until the mixture has thickened. This will take 8 to 10 minutes. Once pastry cream has thickened remove from heat and pour into the bowl through the fine mesh strainer. Add the vanilla extract and the cubed butter. Stir until the butter is completely melted and smooth. Allow to sit at room temp for about 10 minutes. Place plastic wrap over the top pressing down so it's touching top of the cream. Place in fridge while you make the cake or can be stored overnight.
- For the Cake:
- Pre-heat the oven to 375 degrees and spray and line two six inch round cake pans with non-stick spray and parchment rounds. Set aside.
- In a large bowl mix all the dry ingredients and spices together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment add the butter and sugars and beat until lighter and fluffy, around 4- 5 minutes. Scrape down sides of bowl as needed.
- Next mix in the pumpkin puree and combine. Add the egg and beat then add the yolk and mix to incorporate. Add the vanilla extract. Add a third of the dry ingredients and mix until just incorporated. Add half of the milk and mix to combine. Add another third of the dry and mix, then add the rest of the milk and mix to combine. Next add the rest of dry ingredients and mixt until no flour bits remain. Scraping down side and bottom of the bowl. Last, add the almond oil and mix until full incorporated.
- Evenly separate the batter into each of the cake pans and smooth off with off-set spatula or knife. Place pans on middle rack in the oven and bake for 30 to 35 minutes, rotating halfway through, until toothpick inserted comes out clean. Let cool in pans on rack for 10 minutes, turn out and allow to cool completely on wire rack.
- Make the Frosting:
- In the bowl of a clean stand mixer fitted with paddle attachment, mix together the butter and cream cheese until smooth, a few minutes.
- Add 1 cup of the powdered sugar and mix to combine. Add two tbsp. of the cream and the vanilla extract and mix to combine. Add another cup of the powdered sugar and mix. Add 2 more tbsp. of the cream and mix. Add the last cup and half of powdered sugar along with the rest of the cream. Mix until creamy and smooth. Add the cinnamon and mix until full incorporated throughout.
- Assemble the Cake:
- Slice dome tops off cooled cakes with cake cutter or serrated knife (eat it). Next evenly slice each cake in half again using cake cutter or serrated knife. Place the first layer on your cake board or serving dish. Add the frosting to a large pastry bag and snip off the end. Pipe a circle of frosting around the cake layer to create a border. Add about ½ cup or so of the chilled maple cream to the first layer. Smooth with off-set spatula or knife. Place the second layer on top of the first and create the same frosting border. Add about ⅓ to ½ cup of the salted caramel. Place the third layer on top and repeat the first step, with the border of frosting and the maple pastry cream. Place the top layer on. Add about half a cup of frosting to the top and smooth off with off-set spatula. Next using the frosting in the pastry bag, pipe around the perimeter of the cake at each layer so filled. Using a cake scraper or off-set spatula scrape around the side of the cake so it spreads out along the sides of the cake. Does not need to be perfect and the cake should show through. Store in air-tight container in the fridge until you are ready to serve. When read to serve garnish the cake with flowers and or meringue cookies. Allow to sit at room temp for 30 minutes before you slice and serve. Store leftovers in the fridge for up to 3 days.
- Enjoy!
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