Description
This Pumpkin Spice Cake recipe features a moist pumpkin sponge infused with warm pumpkin spice, layered and frosted with a creamy, tangy cream cheese frosting. Topped with crushed caramelized biscuits, this festive cake is perfect for autumn celebrations and holiday gatherings.
Ingredients
For the Pumpkin Sponge
- 250 g (8.8 oz) salted butter
- 250 g (8.8 oz) soft light brown sugar
- 3 medium free range eggs
- 1 tsp vanilla extract
- 200 g (7.1 oz) pumpkin puree
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For the Cream Cheese Frosting
- 400 g (14.1 oz) icing sugar (powdered sugar)
- 200 g (7.1 oz) salted butter, softened
- 220 g (7.8 oz) full fat cream cheese, chilled
- 2 tsp vanilla extract
- 1 Lotus Biscoff caramelised biscuit or ginger biscuit, crushed
Instructions
- Prepare the Cake Tins and Oven: Grease and line two 18 cm (7 inch) cake tins with parchment paper to prevent sticking. Preheat your oven to 180°C (160°C fan, 350°F) to ensure it’s ready for baking.
- Make the Sponge Batter: In a large mixing bowl, whisk together the sugar and salted butter until the mixture is pale and fluffy. Add the eggs one at a time along with the vanilla extract, whisking well after each addition. Next, mix in the pumpkin puree to combine.
- Incorporate Dry Ingredients: Sift the self-raising flour and pumpkin spice into the wet mixture to avoid lumps. Gently fold these ingredients together using a silicone spatula until just combined ensuring the batter remains airy.
- Bake the Sponge: Divide the batter evenly between the prepared cake tins and level the surface with a spatula. Place both tins in the oven and bake for about 1 hour or until the cakes are golden and a skewer inserted into the center comes out clean.
- Cool the Cakes: Once baked, leave the cakes in their tins until they are cool enough to handle. Then, carefully remove from the tins and transfer to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a clean bowl, whisk the softened butter until pale and creamy. Gradually sift in the icing sugar, adding the vanilla extract, and whisk until the mixture is very pale and has increased in volume. Gently fold in the chilled cream cheese, taking care not to over-mix to prevent the frosting from loosening. If it starts to soften too much, chill it in the fridge for 10 minutes.
- Assemble the Cake: Place one cake layer on your serving board. Spread one-third of the frosting evenly over the top, reaching the edges. Carefully place the second cake layer on top and repeat with another third of the frosting. Use the remaining frosting to cover the sides of the cake smoothly with a palette knife.
- Add Final Touches: Sprinkle the crushed Lotus Biscoff or ginger biscuit over the top of the frosted cake for a delightful crunch and decorative finish.
- Chill Before Serving: Place the assembled cake in the refrigerator for 1 hour to allow the frosting to firm up properly, making the cake easier to slice and enhancing the flavors.
Notes
- For a more intense pumpkin flavor, use homemade or high-quality pumpkin puree.
- Ensure the cream cheese is well chilled before folding to maintain the frosting’s texture.
- If pumpkin spice is unavailable, use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
- The cake tins mentioned are 18 cm, different from the 23 cm equipment listed; this is the preferred size for this recipe.
- Store the cake refrigerated and consume within 3-4 days for freshness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
