paired with pumpkin spice buttercream frosting. A fall cake recipe, sponsored by Promised Land Dairy for their #FarFromOrdinaryMilk campaign.
Believe it or not, I’m writing today’s post old school style — like before laptops and tablets, old school style. Perched outside, I’m soaking up the evening twilight and savoring the crisp autumn breeze. Off in the distance, the sounds of happy children on a playground and the metal pings of bats and balls at a nearby baseball field echo through the air. With pen and paper in hand, I’m breaking out of my ordinary routine to enjoy every moment of this season, because well, it’s simply my favorite. What is it about autumn that’s so enchanting? Besides the drop in temperature and golden hillsides of color, I think the anticipation of fall baking ranks high on my list.
It only seemed fitting to break out of my normal routine for today’s post — as this recipe is far from ordinary. A classic fall pumpkin cake gets a premium upgrade with an exceptional seasonal milk. Promised Land Dairy Pumpkin Spice Milk is the richest, creamiest milk you can possibly imagine. Think delicious ice cream with buttery notes of pumpkin and a hint of spice, in liquid form. Because that’s seriously what it tastes like! While drinking it alone would easily satisfy all of your pumpkin cravings, my morning espresso has thoroughly enjoyed its new seasonal partner. Coming from a pampered herd of “Jersey Cows” who are known for producing a smaller quantity but higher quality milk with more calcium and protein (we’re big believers in quality over quantity), this pumpkin spice milk is a wholesome addition to pancakes, cookies, scones and even your morning cup of joe. And of course, I had to bake a cake with it!!
WHAT MAKES THIS PUMPKIN SPICE CAKE SO GOOD?
That’s where today’s recipe comes in. A tender and moist butter cake gets a hefty dose of pure pumpkin puree, cinnamon, ginger and nutmeg. Only to have the flavors amped up another notch with this premium pumpkin spice milk. It’s everything you love about fall, in cake form. Topped with the dreamiest swiss meringue buttercream that’s silky and smooth with a splash of pumpkin spice milk added for good measure. I challenge you not to eat all the frosting by itself, it’s that good. The struggle is real people. The struggle is real.
DECORATING THE PUMPKIN SPICE CAKE
I’d be remiss if I didn’t mention the buttercream flowers on today’s cake. While I’m no expert at piping flowers, I wanted to spice things up a little, so the decoration equally matched the bold flavors of the cake inside. A viney wreath of buttercream creates a backdrop for chrysanthemums, white daisies, an abundance of greenery and a handful of buttercream pumpkins. The colors say farmhouse fall and the aroma says EAT ME NOW! Okay, okay, if you insist!
PUMPKIN SPICE CAKE
Moist pumpkin cake with subtle hints of cinnamon, ginger and nutmeg paired with pumpkin spice buttercream frosting.
- Prep Time: 1 hour 40 mins
- Cook Time: 50 minutes
- Total Time: 2 hours 30 mins
- Yield: One 8″ Round Cake (3 layers)
- Category: Dessert
- Cuisine: Cake
For the Pumpkin Spice Cake:
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup Promised Land Dairy Pumpkin Spice Milk
- 1 ½ cups pumpkin puree
For the Pumpkin Spice Buttercream:
- 6 egg whites
- 1 ½ cups granulated sugar
- 1 ¼ cups unsalted butter, cubed, slightly softened
- ½ cup salted butter, cubed, slightly softened
- 3 tablespoons Promised Land Dairy Pumpkin Spice Milk
Make the Pumpkin Spice Cake:
- Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
- In large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- In the bowl of a stand mixer, beat butter, granulated sugar and brown sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 4 minutes.
- With the mixer on low, add eggs one at a time. Mix well after each egg. Scrape down bowl as needed.
- Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix. Stop the mixer and scrape down the bowl.
- Mix in pumpkin puree.
- Divide batter evenly between the three 8″ round pans.
- Bake for 30-32 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Make the Pumpkin Spice Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
- Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
- Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
- Add Pumpkin Spice Milk. Continue mixing on low to med-low until silky and smooth, about 3 to 5 minutes.
- If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.
- I made two batches of frosting for the cake, as pictured. One batch is plenty to fill and frost the cake itself. The second batch was made, minus the pumpkin spice milk, to pipe the buttercream flowers.
- I used pastry tip #81 to pipe the buttercream chrysanthemums and daisies, tip #233 for the vines and pumpkins, tip #104 for the large greenery and tip #366 for the fill in leaves. Find a tutorial for the leaves and wreath HERE.
- Store in refrigerator. Serve at room temperature.