Cake

Pumpkin Layer Cake

This cake is based off my Roasted Honeynut Squash Cake. While that cake is great, you don’t always have specialty squash lying around the house. So I made it with regular old canned pumpkin instead.

I also increased the recipe a bit to make three layers, and omitted the spices to let my buttercream flavors stand out.

This pumpkin cake is super moist and super simple to make. The whole thing only requires two bowls.

This is just the recipe for the cake. If you want the recipe for the buttercream and the decorating tutorial, head to my Pumpkin “Neapolitan” Cake post.

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Ingredients

260 g brown sugar

75 g egg

170 g buttermilk

201 g pumpkin puree

75 g neutral vegetable oil

8 g (1.5 tsp) vanilla extract

224 g all purpose flour

1.25 tsp baking powder

1.25 tsp baking soda

0.75 tsp kosher salt

Instructions

1

Preheat oven to 350 F. Grease three 6 inch cake pans and line the bottom of each with a round of parchment paper.

2

In a large bowl, mix together sugar, egg, buttermilk, pumpkin, vegetable oil, and vanilla.

3

Into a separate bowl, sift flour, baking powder, baking soda, and salt. Then add the dry ingredients to the wet ingredients.

4

Fold the dry ingredients into the wet, being careful not to over-mix. The mixture may still look a little lumpy.

5

Use a scale to divide the batter equally between the three cake pans. Bake until the cake is firm and springs back to the touch, about 25 minutes.

6

When the cake is done, let it rest in the pans for 5 minutes. Then run a knife around the edges of the cakes and turn them out onto a cooling rack to cool completely.