Pumpkin Spice Cake with Pumpkin Buttercream Filling
 
 
This recipe is for the bottom tier of this wedding cake: 40 cm (or 16 inches) in diameter. Feel free to cut the recipe (or even add to it) to fit your needs!
Katie:
Serves: 40 cm (16 inches) diameter cake
Ingredients
  • For the Pumpkin Spice Cake:
  • 938 g Flour
  • 3 teaspoons baking powder
  • 1.5 teaspoon baking soda
  • 1.5 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 681 g butter
  • 450 g (or 9) eggs
  • vanilla
  • 735 g sour cream
  • For the Pumpkin Buttercream Filling:
  • 1200 g butter
  • 300 g sugar
  • 600 g (or 12) eggs
  • 3 g vanilla
  • 300 g pumpkin puree
  • 1 tablespoon pumpkin pie spice
Instructions
  1. For the Pumpkin Spice Cake: Preheat the oven to 180 Celsius or 350 Fahrenheit. Prepare the cake pans or cake rings by lining them with baking paper and placing on a baking sheet lined with baking paper.
  2. Cream together the butter and sugar. Add the vanilla.
  3. Add the eggs one at a time.
  4. Sift together the dry ingredients (flour, baking powder, baking soda, salt, and pumpkin pie spice).
  5. Alternating with the dry ingredients add the sour cream.
  6. Transfer to the cake pans or cake rings, filling about ¾ of the way full.
  7. Bake until a toothpick comes out clean.
  8. I wanted a really ttall cake, so my cakes took over an hour to bake completely through.
  9. Let cool, and carefully cut into 3 layers.
  10. Set aside.
  11. For the Pumpkin Buttercream Filling: Whip the butter until nice and fluffy and lighter in color. Set aside.
  12. Begin whisking the eggs, sugar, vanilla, and pumpkin pie spice over a water bath on the stove until the eggs are nice and warm to the touch.
  13. Remove from heat and continue beating until light, fluffy, and cooled. We’re looking for maximum volume here, so you will probably beat the eggs longer than you think!
  14. Reduce the speed and begin adding the whipped butter, spoonfuls at a time. Continue beating once all the butter is added. You may need to increase the speed a bit to get the homogeneous consistency that you want.
  15. Finally, fold in the pumpkin puree.
  16. To fill the cake, lay the bottom layer of the cake back in the cake ring (this is why I prefer the cake rings as opposed to a cake pan). Scoop about a third of the buttercream onto the bottom cake layer. Spread evenly.
  17. Top with the second layer and press lightly.
  18. ***Since we're making a stacked wedding cake, an even level in really important.***
  19. Repeat scooping out another third of the buttercream and spreading evenly. Top with the last layer of cake and place in the refrigerator to set.
  20. Once the buttercream has hardened and the cake can be taken out of the ring, carefully cut around the inside of the ring and lift to remove.
  21. With the last third of the buttercream, ice the cake. Since I was covering this cake in fondant, it didn't have to be perfect. However, it did have to be smooth (the fondant will take on the bumps or imperfections that may be on the cake.)
  22. Place the iced cake in the refrigerator for at least a half hour.
  23. Finally, either decorate the iced buttercream cake, or cover it with fondant and add the finishing touches!
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/10/fall-flavored-wedding-cake/