Pumpkin Pie Cake

Six pumpkin cake layers with toasted marshmallow filling, pumpkin pie filling, shortbread crumbs, and vanilla buttercream make up this Pumpkin Pie Cake.

Ingredients

FOR THE PUMPKIN CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE PUMPKIN PIE FILLING

• 3/4 cup (150 g) granulated sugar
• 1 tablespoon (12.5 g) light brown sugar packed
• 1 tablespoon (8.12 g) cornstarch sifted
• 2 teaspoons (5.28 g) ground cinnamon
• 3/4 teaspoon (2 g)ground ginger
• 1/4 teaspoon (1.4 g) salt
• 1 can about 16 oz. pumpkin puree (not pie filling)
• 3/4 cup (173.25 g) whipping cream
• 1/2 cup (120 g) sour cream
• 3 large eggs beaten

FOR THE SHORTBREAD CRUMBS

• 16 tablespoons (226 g) unsalted butter melted
• 3 cups (360 g) all-purpose flour
• 1/2 teaspoon (2.8 g) Kosher salt
• 3 tablespoons (44.4 g) water

FOR THE TOASTED MARSHMALLOW FILLING

• 24 large white marshmallows
• 1 1/2 cup (187.5 g) powdered sugar measured and then sifted
• 1 cup 2 sticks (226 g) unsalted butter, room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 jar about 100 g marshmallow fluff

FOR THE VANILLA BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (43.3 -57.75 g)heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• 1-2 drops orange food gel optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE PUMPKIN CAKE

1. Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, coat three 8-inch or four 6-inch round cake pans and cover the bottoms with parchment paper circles. Re-spray and put aside.
2. 5 minutes on medium-high speed, beat the sugar and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the oil and vanilla and beat on medium for 30 seconds, or until blended. Mix in the pumpkin filling for another 30 seconds, or until everything is well blended.
3. Whisk together the flour, baking powder, cinnamon, powdered ginger, nutmeg, and salt in a medium bowl, then gradually add to the pumpkin/egg mixture with the mixer on the lowest speed.
4. Evenly spread the batter into the prepared pans, smooth with a tiny offset palette knife, and bake for about 2 inches apart in the center of the middle rack of the oven. Bake for 25 minutes, or until a knife or toothpick inserted in the center comes out clean. (It took me 23 minutes.)
5. Allow 10 minutes for the pans to cool on a wire rack before inverting the cakes onto the rack to cool entirely.

FOR THE PUMPKIN PIE FILLING

1. Preheat the oven to 325 degrees Fahrenheit. Using nonstick spray, coat a 9×13 baking dish. Remove from the equation.
2. In a medium sized mixing basin, whisk together the sugar, brown sugar, cornstarch, cinnamon, ginger, and salt until no lumps remain.
3. Combine the pumpkin, whipping cream, sour cream, and eggs in a mixing bowl.
4. Pour the mixture into the pan and bake for 45 to 50 minutes, or until the center is almost set and the borders have puffed up. Allow to cool fully before transferring to an airtight container, mixing, and storing in the refrigerator overnight.

FOR THE SHORTBREAD CRUMBS

1. Preheat oven to 350 degrees Fahrenheit. Set aside a half sheet pan lined with parchment paper.
2. In a large mixing basin, combine the salt and flour. To blend, stir everything together. Combine the melted butter and water in a mixing bowl. Stir to blend until little clumps form.
3. Bake for 15 minutes, or until the top is softly golden brown.

FOR THE TOASTED MARSHMALLOW FILLING

1. Place the marshmallows on a parchment-lined baking sheet that has been coated with nonstick cooking spray. Place the marshmallows on the middle rack of the oven and broil until golden brown on top, about 30-60 seconds. Keep an eye out for them!
2. Remove the pan from the oven and carefully flip the marshmallows over. Broil until golden brown on the other side.
3. Combine the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low until combined. Mix in the vanilla extract for around three minutes on medium speed.
4. Add the marshmallow cream and (cooled) toasted marshmallows to the mixer on low speed and mix for about one minute.

FOR THE VANILLA BUTTERCREAM

1. Cream the butter for about 2 minutes in the bowl of a stand mixer fitted with a paddle attachment. The butter will soften without needing to be heated.
2. Gradually add the sifted powdered sugar, one cup at a time, to the mixer on low speed, mixing a bit between each addition.
3. Whip the cream, vanilla, and salt together in a mixer on medium speed.
4. Increase the mixer’s speed to medium-high and beat for another 5 to 7 minutes. The color and texture of the frosting will lighten.
5. Spend a few minutes mixing the buttercream by hand with a wooden spoon before spreading it on the cake to press out the air pockets.

ASSEMBLY

1. Make six cake layers by slicing each cake layer in half horizontally.
2. Spread approximately 3/4 cup of pumpkin pie filling on top of the first layer, cut side up (so the bottom of the cake layer is touching the board), then sprinkle with about 1/2 to 3/4 cup of shortbread crumbs. To set the crumbs in place, gently pat them into the mixture with your hands.
3. Cover the top of the next cake layer with about 3/4 cup marshmallow filling.
4. Steps 2 and 3 should be repeated until you reach the final cake layer. On top of the last layer of pumpkin pie filling and shortbread crumbs, place the final cake layer, top side down.
5. Cover the cake with a thin coating of icing and place it in the freezer for 10 to 15 minutes. The crumbs will be held in place by this crumb coat.
6. Using the leftover buttercream to frost the cake.

Source: Cake by Courtney

Don’t miss interesting posts on Famousbio