Hi everyone! I was so eager to share this recipe with you all because I love pumpkin and this is a phenomenal recipe!
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**I meant to take a picture of a slice of cake to show you the layers, but I kept on pushing it off and totally forgot. Sorry 🙁
But, I can assure you that the cake looks gorgeous inside too!
Pumpkin Layer Cake Recipe
2 cup all-purpose flour
2 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cup pumpkin puree
1 cup sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
1 cup heavy whipping cream or non-dairy Rich’s whipping cream
2 cups chocolate chips
Turkey and Pumpkin Figurine:
Preparing the Cake-
1. Preheat oven to 350 degrees F. Grease 3 six inch round baking pans with nonstick baking spray. Set aside.
2. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
3. In a medium bowl whisk together pumpkin puree, sugar, brown sugar, vegetable oil and eggs.
4. Pour pumpkin mixture over dry ingredients and stir using a rubber spatula until little to no lumps remain.
5. Divide the batter evenly between the pans. Place into oven and bake for 20-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and cool completely on a wire rack before frosting.
Preparing the Ganache-
1. Scoop the chocolate chips into a medium bowl.
2. Boil the heavy cream in a pot.
3. Pour the boiling cream over the chocolate chips.
4. Whisk for about 2-3 minutes until combined and it turns into a creamy chocolate sauce.
5. Let cool on the counter for 30 minutes, and then cover with plastic wrap.
6. Leave the ganache on your kitchen counter for 5-6 hours, stirring occasionally, until it becomes thick like a frosting. **You can also leave the bowl on ganache on your counter overnight and ice your cake in the morning.
To make the figurines, follow the instructions given by the video.
Assembling the cake:
Level your cakes.
Then, scoop about 2-3 heaping tablespoons of the ganache onto the first layer of cake.
Repeat this step by stacking your cakes and layering them with ganache in between. **I find it helpful to refrigerate my cake in between frosting each layer so that the frosting doesn’t ooze out when decorating. This is not always necessary though because it depends on the temperature of your house.**
Next, ice the cake in ganache. *I like to work from the top-center of the cake and then ice the sides of the cake.
Once the cake is iced, cover the rim of the top of the cake is fall themed sprinkles.
Option A: a. If you plan to serve the cake right away, you can add the figurines to the cake and serve as is.
Option B: If you plan on serving the cake in 2 days, you can place your cake in a cake holder and leave on the counter. Once you are ready to serve, add the figurines.
Option C: If you plan on serving your cake within 3-5 days, refrigerate it and then defrost for 2-3 hours before serving. Once you are ready to serve, add the figurines.
Option D: If your house is super hot and/or humid, do not follow option B or else your icing may melt. It would be safest to follow option A or C.
Tips: This cake recipe is also be made gluten free using Bob’s Red Mill 1 to 1 Gluten Free Flour! The reason why I didn’t include this as an option in the recipe is because I have never tried layering it and do not know if it would fall apart when stacked because it becomes a super moist cake when made gluten free.
Let me know if you make this recipe!