This fluffy and moist cake with hints of warm spices is perfect for autumn, isn't too sweet and pairs great with a maple cinnamon buttercream frosting.
Happy Hobbit Day! I had to celebrate in the one way I know how- food :) in true hobbit fashion. I've been waiting to make a version of Bilbo (and Frodo's) beautiful birthday cake, and I knew it had to mirror spiced fall flavors. Which brings me to the star of autumn, pumpkin!
'tis the season for everything pumpkin, and this cake is worthy of staying all year 'round. It's extremely fluffy and NOT gummy- which is a common problem with dense cakes, and has a super tender crumb that melts in your mouth. The flavors are that of a spice cake but with a subtle pumpkin undertone, and the sweetness level is perfect for anyone who doesn't want to feel like they're munching on pure candy corn.
It pairs perfectly with a maple cinnamon buttercream to extend those fall flavors, and creates an awesome balance between the creamy sweetness to the fluffy spiced notes of the pumpkin cake. It might not feed hundreds like the original cake, but it's perfect for any loyal friend/family member's birthday, as a holiday dessert show stopper, or just to celebrate Hobbit day!
BAKING TIP: PUMPKIN PUREE ACTS BOTH AS A BINDER AND FAT SOURCE IN BAKING- WHICH MEANS IT'S AN EXCELLENT EGG REPLACER IN SOME BAKED GOODS
tips before starting/TROUBLESHOOTING:
Tip #1:
Overmixing the batter will result in a tougher crumb, so mixing until just combined is super important!
TIP #2:
Letting the cake layers cool before turning out of the baking tins will make it easier to handle since the layers tend to be super fragile when hot. I like to turn my layers out and then wrap and freeze within 30 minutes of them being out of the oven to keep in moisture.
PUMPKIN SPICE CAKE
Prep time: Cook time: Yield:
15 Minutes 25 Minutes 14-16 Servings
ingredients
(330 g.)- 2 3/4 cups All-Purpose Flour
(8 g.)- 2 tsp. Baking Powder
(6 g.)- 1 tsp. Baking Soda
(2.6 g.)- 1/2 tsp. Kosher Salt
1 Tbsp. Pumpkin Pie Spice
(90 g.)- 1/2 cup Organic Cane Sugar*
(320 g.)- 1 1/2 cup Organic Brown Sugar*
(79 ml.)- 1/3 cup Vegetable Oil
(244 g.)- 1 cup Pumpkin Puree
(237 ml.)- 1 cup Oat Milk
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Vanilla Extract
~for the buttercream~
2 batches of my Vanilla Buttercream
2 Tbsp. pure maple syrup
1 tsp. ground cinnamon
METHOD
Preheat oven to 350°F/180°C and grease and line 4, 6 inch round baking tins with parchment paper rounds. (or 2, 8 inch rounds)
Combine milk, apple cider vinegar and vanilla in a liquid measuring cup and set aside to curdle.
Add dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice, sugar and brown sugar) into the bowl of a stand mixer and mix on low with a whisk attachment until evenly combined- about 30 seconds.
Add all wet ingredients (prepared milk, oil and pumpkin) into dry and whisk on low speed for about 30 seconds. Scrape the sides and bottom of the bowl to incorporate any remaining dry ingredients and mix again until fully combined- do not overmix!
Evenly divide batter into prepared baking rounds and bake for about 25 minutes, or until an inserted toothpick comes out clean or with only a couple crumbs. (if using 2, 9 inch rounds, baking time will vary around 30 minutes)
Let cake layers cool in baking tins for at least 10 minutes before turning out onto a cooling rack. Be very gentle, as they are fragile when hot!
Let cool completely before decorating. I highly recommend wrapping the warm cake layers in saran wrap or reusable silicone gallon bags, and freezing until the day of assembly. (frozen cake layers can be stored in the freezer in an airtight container for 1-2 months)
To decorate: This recipe will require about 2 batches of my Vanilla Buttercream to cover completely. I subbed the milk for pure maple syrup and added 1 tsp. of ground cinnamon to make a maple cinnamon buttercream.
Fill layers with buttercream and cover completely, smoothing out the sides and top.
Serve immediately or chill until serving.
Store leftovers in an airtight container in the refrigerator or cut individual slices and freeze in an airtight container for up to 1-2 months.
NOTES
*I use organic sugars since USDA Organic labeled sugars are processed without bone char. You can certainly make your own brown sugar with molasses and cane sugar, but it's essential to keep the acidity of the molasses- so I don't recommend subbing any other sugars for this.