Pumpkin Cake Recipe

Megan is back with another delicious recipe for us, a pumpkin cake, just in time for fall. Here’s the recipe from her:

“Pumpkin roll has been my favorite cake for years. I used to request for my mom to make it on my birthday when I was a teenager. I just love the whimsical swirl and decadent cream cheese filling wrapped up in a deliciously moist and lightly spiced pumpkin-y cake.

This cake is inspired by my favorite pumpkin roll. It is a fun cake to bring to events because it looks like a basic little cake, but when you slice it, the layers are vertical and everyone has a little oooh and ahhh over the surprise. There are many cakes out there with various creative interiors, but they take a lot of time. I love that this cake is a little bit different, but not really that labor intensive.”

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

TIME 2 Hours
TOOLS

  • 12×16 sheet pan
  • large mixer bowl
  • small mixing bowl
  • whisk attachment
  • rubber spatula
  • large mesh sieve
  • measuring spoons
  • dry measuring cup
  • liquid measuring cup
  • can opener
  • chef’s knife
  • ruler
  • oven mitts
  • 12×16 linen towel
  • offset spatula
  • cake plate

INGREDIENTS

PUMPKIN CAKE:

  • 3 egg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon orange juice
  • 3/4 cup of canned -or freshly roasted (ideal, but not necessary)- pumpkin purée
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger

MAPLE CREAM CHEESE:

  • 1 pound cream cheese
  • 1 stick butter, softened
  • 1/3 cup maple syrup
  • 1-¾ + cup confectioners’ sugar
  • ¼ teaspoon salt

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

METHOD
To Make the Pumpkin Cake:

  1. Preheat the oven to 350 degrees.
  2. Line your sheet tray with parchment. Spray and flour.
  3. Beat the eggs and sugar on high speed until they turn light in color and the mixture thickens slightly. 5-10 minutes.
  4. Add pumpkin purée and lemon juice. Mix on medium speed until combined.
  5. Sift dry ingredients together and fold into wet mixture until combined.
  6. Spread the batter evenly over the prepared sheet pan.
  7. Bake 12-15 minutes, turning half way.
  8. Let the cake cool slightly.
  9. Lay the towel out on a flat surface. Use a fine mesh sieve to cover the towel with confectioners’ sugar.
  10. Turn the cake out onto the sugar coated towel. Remove the parchment from the cake if necessary.
  11. Sprinkle the top of the cake with more confectioners’ sugar.
  12. Gently, but snugly, roll the cake over itself, starting with a short end.
  13. Refrigerate the cake for one hour to allow it to cool.

To Make the Maple Cream Cheese:

  1. Beat the butter and cream cheese together until combined, scraping the bowl once or twice as needed.
  2. Slowly add the confectioners’ sugar on low speed until combined, scraping the bowl as once or twice as needed.
  3. Add the maple syrup, also on low speed, until combined, scraping the bowl as once or twice as needed.
  4. Beat on medium speed until moderately fluffy and smooth. About 3 minutes.
  5. Refrigerate until ready to use.

To Assemble the Cake:

  1. Before you begin the assembly, note that the important thing here is that your icing is not too soft because it needs to support the layers. So make sure your icing is cool. It is okay to leave the cake in the fridge a bit longer until the icing is ready, but if you plan to leave it for an extended period of time, wrap it in plastic after it has cooled so it doesn’t dry out.
  2. Very carefully unroll the cake. It will retain some of it’s curvy structure, so when you handle it, it will be delicate. While you don’t want it to completely fall apart, don’t worry about a little crack because it’s all going to be covered up with icing.
  3. Use a chef’s knife to slice off the edges, which may be more well-done than the center.
  4. Use a ruler to evenly divide the cake into four equal strips. This should give you strips 2-½ to 3 inches wide and 15 or so inches long.
  5. Use the offset spatula to coat each strip with a generous but not excessive amount of icing. You will need enough icing leftover to cover a 6-inch cake generously.
  6. Roll one strip starting with the short end. Continue rolling it onto the second strip, and so on.
  7. Use a spatula to place your cake on a serving plate.
  8. Lightly coat the cake with icing -this is a crumb coat- and put it in the freezer for about a half an hour. This makes it easier to do a nice job with the rest of the icing.
  9. Apply remaining icing as you see fit. Note: There may be some leftover and it is delicious swirled into or on top of my favorite brownies. Keep it in the freezer. You’ll be glad you did.

This fully assembled cake keeps well in the freezer if you need to make it in advance. Thaw overnight in the fridge.”

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

Pumpkin Cake Recipe by Triangle Pastry Co, Food Photography by Michelle Smith for Gather Goods Co

Recipe by Megan Crist, Triangle Pastry Co. Food Photography & Styling by Michelle Smith, Gather Goods Co.

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