Pumpkin Gingersnap Cake

As the leaves start to fall and the air gets crisp, there’s nothing better than diving into rich, spiced baked goods that capture the essence of autumn. One standout recipe that combines two of the season’s most iconic flavors—pumpkin and gingersnap—is my Pumpkin Gingersnap Cake. Courtney. It’s a layered beauty that marries the earthy sweetness of pumpkin with the warming spices of gingersnap cookies, all wrapped up in a luscious cream cheese frosting.

In this blog post, I’ll walk you through how to make this delightful Pumpkin Gingersnap Cake, breaking down each step and sharing some tips along the way. Whether you’re looking to impress at a fall gathering or simply treat yourself, this cake will become a go-to seasonal favorite!

What Makes Pumpkin Gingersnap Cake So Special?

My Pumpkin Gingersnap Cake is special for many reasons, but the combination of flavors is what truly sets it apart. The pumpkin adds natural moisture and sweetness, while the crushed gingersnap cookies deliver a bold punch of spice, creating a perfect harmony in each bite. This cake is not only flavorful but also beautifully textured—thanks to the balance of soft pumpkin cake and crunchy gingersnap bits. Topped off with a tangy cream cheese frosting, every bite is a fall-flavored dream!

Key Ingredients for Pumpkin Gingersnap Cake

Here’s a quick look at the standout ingredients that make this cake irresistible:

1. Pumpkin Puree: This is the base of the cake, adding moisture, color, and flavor. Make sure you use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
2. Gingersnap Cookies: The crushed cookies are folded into the batter, creating a lovely contrast of texture and adding those classic ginger, cinnamon, and molasses notes.
3. Warm Spices: Cinnamon, ginger, nutmeg, and cloves elevate the flavor of the pumpkin cake, making it taste like autumn in every bite.
4. Cream Cheese Frosting: The tangy sweetness of cream cheese frosting is the perfect complement to the warm spices of the cake, balancing richness with a touch of acidity.

Tips for Success

1. Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before you start baking. This ensures smoother mixing and better consistency.
2. Crush the Gingersnaps Well: You want fine crumbs rather than large chunks, so use a food processor or crush them in a zip-top bag with a rolling pin.
3. Chill the Cake Before Slicing: After assembling and frosting the cake, chill it for about 30 minutes before slicing. This helps set the frosting and makes for cleaner, more defined slices.
4. Don’t Overbake: Keep a close eye on the cake layers while baking. Overbaking can result in dry cake, so remove them from the oven as soon as a toothpick comes out clean.

My Pumpkin Gingersnap Cake is the perfect way to celebrate the flavors of fall. With its tender pumpkin cake, warm spices, and crunchy gingersnap bits, this cake is truly a showstopper for any autumn occasion. Plus, the cream cheese frosting ties everything together with a creamy, tangy finish that keeps you coming back for another slice.

Whether you’re baking for a special occasion, a family gathering, or just because you love fall flavors, this cake is sure to impress. Give it a try and let me know how it turns out! Happy baking!

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Pumpkin Gingersnap Cake

Moist and flavorful pumpkin cake layers filled with cream cheese frosting, gingersnap crumble and cinnamon chip ganache.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE CRUMBLE

• 1/2 cup (45 g) quick cooking oats
• 1/4 cup roughly chopped gingersnap cookies about 2 cookies
• 1/2 cup finely ground gingersnap cookies about 8 cookies
• 3 tablespoons (65.6 g) molasses
• 1/4 cup (55 g) brown sugar packed
• 3 tablespoons (42.3 g) unsalted butter melted
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 7 cups (875 g) powdered sugar measured and then sifted
• 6 ounces cream cheese room temperature
• 1 1/2 cup 3 sticks (339 g) unsalted butter slightly cold
• 2 teaspoons (8.4 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) cinnamon chips
• 1/3 cup (77 g) heavy cream

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE CRUMBLE

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 
• Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.
• Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
• Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
• Add the vanilla and beat for another 1-2 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

• Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
• Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

• After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
• Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
• Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn’t need to look pretty, it’s simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
• After the crumb coat is set, apply the rest of the frosting and drip.

The post Pumpkin Gingersnap Cake first appeared on Cake by Courtney.

Pumpkin Biscoff Cake

Don’t tell peanut butter, but I have a serious obsession with Biscoff. This caramelized crunchy cookie is best known for its appearance on Delta flights, but has become one of the most popular ingredients in my cakes. In fact, my Biscoff Cake, is my most-made layered cake recipe. Once you try it, you realize it’s the perfect flavor pairing to SO many things!

My Favorite Biscoff-Inspired Cakes

See what I mean? It goes with EVERYTHING!

It’s a wonder how I’ve never paired it with pumpkin before today!

Pumpkin and Biscoff are truly made for each other. The spices and flavors in each are a match made in heaven and make for the best fall cake!

What is in a Pumpkin Biscoff Cake?

For my Pumpkin Biscoff Cake, we’ll be making four different elements:

• Biscoff cake layers
• No-bake pumpkin cheesecake filling
• Biscoff, oat, and pecan crumble
• Biscoff pecan buttercream

Sounds dreamy, right? It is!

Moist and Delicious Biscoff Cake

The Biscoff cake layers are incredibly moist and flavorful. We’re using nearly an entire pack of cookies to create the layers, which has a slightly different texture compared to other cakes you might be used to. The texture of my Biscoff cake is first and foremost: MOIST! You’ll also find that with the cookies, brown sugar and two cups of buttermilk, these Biscoff cake layers are slightly more dense.

NOTE: when we talk about a dense cake, it’s definitely not a bad thing. Some cakes are meant to be dense and that dense texture contributes to the overall texture and flavor combination we’re going for in some cakes.

TIP: cake layers are the perfect element of a cake to make ahead of time. Once you’ve baked the layers, let them cool completely, and then wrap them in plastic wrap. Once the layers are wrapped, you can store them in the freezer for a couple weeks. Just make sure to let them thaw for about 30 minutes before you start decorating.

No-Bake Pumpkin Cheesecake

The no-bake pumpkin cheesecake we’re using in the filling is a homerun in not just flavor, but also ease! With no baking time required, you can whip up this cheesecake filling in less than 10 minutes. You can even use it as an actual pie filling and place it on top of a graham cracker or Biscoff pie crust!

Biscoff, Oat, and Pecan Crumble

One thing to know about me, if you don’t already, is how much I love a little “crunch” in my cakes! I think the crunchy texture of a crumble or crust adds so much to a cake. For this cake, we’re using Biscoff cookies, oats, and pecans in the crumble.

To make the crumble, you’ll pulse the ingredients together in a food processor and then bake for a few minutes. Make sure to let the crumble cool completely before using the cake.

Good luck not eating it all before you actually use it!

Biscoff Pecan Buttercream

To finish off the cake, we’re pairing Biscoff cookie butter with pecans in an incredibly decadent buttercream. Below you’ll see easy instructions for making your own pecan nut butter. You can certainly use a pecan paste or another nut butter of your choosing, but I highly recommend pecans. The flavor goes so well with the ginger, caramel, and cinnamon flavors of the cookies.

Frequently Asked Questions

More Biscoff and Pumpkin Cakes to Love

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Pumpkin Biscoff Cake

Biscoff cake with pumpkin cheesecake filling, Biscoff oat and pecan crumble, and pecan Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Cake, cheesecake, pecan buttercream, Pumpkin, pumpkin cheesecake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CRUMBLE

• 5 (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (55 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) pecans
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE CHEESECAKE FILLING

• 1/2 cup (120 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 8 ounces cream cheese
• 1/2 cup (113 g) pumpkin puree
• 2 tablespoons (25 g) brown sugar, packed
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE PECAN BUTTER

• 2 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• Pecan butter recipe above
• 1/2 cup (125 g) Biscoff cookie butter
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse all of the ingredients (except for the butter) a few times. We just want to break up the cookies and nuts a bit. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Add the butter and pulse a few more times to create clusters. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring the mixture to break it up halfway through. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

FOR THE CHEESECAKE FILLING

• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.
• Add the pumpkin puree, vanilla, brown sugar, and pumpkin pie spice. Mix until smooth.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you’ve created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, add the pecan butter and Biscoff cookie butter. Mix until well combined and smooth.

  Gradually add the powdered sugar.
• Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

Assembly (Option 1: Six Layers, Naked Cake)

• Divide each cake layer in two, horizontally, using a cake leveler or serrated knife. You should have six thin cake layers.
• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer, leaving about an inch clear around the edge of the cake.
• Pipe buttercream dollops around the entire edge of the cake, using the Wilton 8B tip.
• Fill the center with about a half cup of the pumpkin cheesecake filling.
• Sprinkle 1/3 cup of the Biscoff crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps with the remaining 5 layers of cake.
• Place the final cake layer, top side down, on the filling.
• Decorate the top of the cake using the remaining buttercream and crumble.

ASSEMBLY (Option 2: Three Layers, Fully Frosted)

• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with a generous cup of the pumpkin cheesecake filling.
• Sprinkle a half cup of the crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream, and decorate with crumble.

The post Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling first appeared on Cake by Courtney.

Pumpkin Poke Cake (a.k.a Pumpkin Better Than Anything Cake)

Whether you call this pumpkin sheet cake the Pumpkin Poke Cake or Pumpkin Better Than Anything Cake, it’s going to be one of your new favorite cakes to make this fall!

My new cake is a fall-inspired twist on the classic Better Than Anything Cake. Instead of chocolate cake, we’re using my super moist, flavorful pumpkin cake recipe, poking holes on the top, covering it with caramel, and the topping it with a caramel whipped cream.

Pumpkin Sheet Cake Recipe

For my pumpkin sheet cake, you’ll want to grab the following ingredients:

• Pumpkin puree
• Vegetable oil (or coconut oil works too)
• Eggs
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Vanilla extract

You’ll love how easy this cake is to mix up. You can use a single bowl and a whisk if you want!

NOTE: when I say “sheet cake” in my recipes, I’m using a 9″ x 13″ rectangular cake pan. I know many people refer to a jelly roll pan as a sheet cake, but for the purposes of turning my cakes into “sheet cakes,” just know I’m always using a 9″ x 13″ cake pan. My preferred brand of cake pans is Fat Daddio.

This cake can be made ahead of time and stored in an airtight container in the freezer. If you add the caramel, you can store it in an airtight container in the refrigerator or a couple days. The caramel helps to keep the cake moist in the fridge (normally, the fridge dries out our cakes).

Homemade Salted Caramel Recipe

After the cake has cooled to room temperture, you’ll poke holes all over the top of the cake. You can use a straw, a fork, the handle of a wooden spoon, or even a chopstick. Be generous with the amount of holes you make and the amount of caramel your pour on. You’ll use half of the caramel recipe on top of the cake and half of it in the whipped cream.

Caramel Whipped Cream

This might just be the most exciting part of the cake – caramel whipped cream! For this caramel whipped cream recipe, you’ll use homemade salted caramel, heavy whipping cream, and powdered sugar.

NOTE: PREP THE CARAMEL WHIPPED CREAM A DAY EARLY

After you make the caramel, you’ll add an additional two cups of heavy whipping cream and then you’ll need to refrigerate the caramel cream overnight. You want to make sure this mixture is COLD before whipping it to ensure it whips.

The recipe below creates medium-stiff peaks. If you want your whipped cream more stable, I suggest doing one of two things: using 1/2 cup less caramel and/or adding a tablespoon of EZ Gel when you start to whip the cream.

Plan to whip the cream when you’re ready to serve the cake.

Video Tutorial

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Pumpkin Poke Cake with Caramel Whipped

Pumpkin sheet cake, covered in salted caramel, caramel whipped cream and toffee bits.

Course Dessert

Cuisine Cake

Keyword caramel, Pumpkin, Pumpkin Better Than Anything Cake, Pumpkin Cake, Pumpkin Poke Cake, Pumpkin Sheet Cake

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar, packed
• 5 large eggs, at room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 1 tablespoon (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.6 g) nutmeg
• 1 teaspoon (6 g) salt

For the Caramel

• 2 cups (400 g) granulated sugar
• 1 cup (240 g) water
• 4 teaspoons (28 g) light corn syrup or honey
• 1 1/2 cups (360 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract
• 2 teaspoons 12 g salt

For the Caramel Whipped Cream

• 1 cup caramel, recipe above
• 2 cups (428 g) heavy whipping cream
• 1/2 cup (75 g) powdered sugar

Garnish

• 1/2-2/3 cup Toffee bits – Skor or Heath Bar pieces

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray a 9” x 13” rectangular cake pan with non-stick spray, line the bottom with parchment paper ,and spray again.Set aside.
• In the bowl of an electric mixer, or using a hand mixer and mixing bowl, beat the sugars and eggs together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. With the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Pour the batter into the pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 33 to 37 minutes.
• Let the cake cool completely before poking holes on the top. This can be done with a fork, straw, handle of a wooden spoon, or even chopsticks. Whatever you have on hand!

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Caramel Whipped Cream

• Once the caramel has cooled slightly, combine 1 cup of the caramel with the heavy cream. Mix to combine.
• Cover with plastic wrap efrigerate overnight in a stainless steel bowl.

  A cold stainless steel bowl helps the cream to form peaks quickly. Alternately, you can store the caramel cream in another container and then place a stainless steel bowl in the freezer for about 15 minutes before you whip the cream.
• When you’re ready to whip the caramel cream, add the powdered sugar and then use an electric mixer to beat the cream mixture into stiff peaks.
• Best used right away.

Assembly

• If you haven't poked holes in the cake already, do that now with a fork, a straw, or the back of a wooden spoon. I prefer something the size of a straw.
• Cover the cake in the remaining 1 cup of caramel.
• Top with the caramel whipped cream and sprinkle with toffee bits.
• Serve right away or cover and refrigerate until ready to serve.

The post Pumpkin Poke Cake with Caramel Whipped Cream first appeared on Cake by Courtney.

Pumpkin Streusel Coffee Cake with Vanilla Icing

I love a simple baked good and this pumpkin cake with streusel topping and vanilla icing is as simple as it is delicious! My pumpkin cake is filled with pumpkin flavoring and all of our favorite fall spices.

Ingredients You’ll Need for Pumpkin Streusel Coffee Cake with Vanilla Icing

• Pumpkin puree
• All-purpose flour
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Baking powder
• Salt
• Cinnamon
• Ginger
• Nutmeg
• Butter
• Milk

How to Make Pumpkin Coffee Cake with Vanilla Icing

You’ll love how easy this pumpkin cake from scratch is to make. In fact, you don’t even need an electric mixer. You can do this one all with a whisk! You’ll start by whisking all of the dry ingredients together. In another bowl, you’ll combine the wet ingredients, including the pumpkin puree.

NOTE: This recipe calls for pumpkin puree, not pumpkin pie filling.

Once all of the ingredients are mixed together for the cake, you’ll pour the batter into a 9-inch by 9-inch baking dish. But don’t bake it just yet! You need to add the streusel topping.

Streusel Topping

For the streusel crumb topping, make sure to use cold butter. We want to cut the butter into the dry ingredients. You’ll then sprinkle this mixture on the cake batter before you bake.

More Pumpkin Cakes to Love

I hope you guys love this Pumpkin Streusel Coffee Cake with Vanilla Icing. You can follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

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Pumpkin Streusel Coffee Cake

Moist and flavorful pumpkin cake with a streusel topping and vanilla icing drizzle.

Course Dessert

Cuisine Cake

Keyword Beginner, Pumpkin Cake, Pumpkin Coffee Cake, Pumpkin Streusel Coffee Cake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Ingredients

FOR THE CAKE

• 1 1/2 cups (180 g) all-purpose flour
• 3 teaspoons (12 g) baking powder
• 1 1/2 teaspoons (4 g) ground cinnamon
• 3/4 teaspoons (3 g) ground ginger
• 1/2 teaspoon (1.3 g) nutmeg
• 1/2 teaspoon (3 g)salt
• 3/4 cups (150 g) granulated sugar
• 1/3 cup  (73 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1/2 cup (109 g) vegetable oil
• 1 teaspoons (4.2 g) vanilla
• 1 cup (225 g) pumpkin purée 

FOR THE STREUSEL TOPPING

• 1/2 cup (120 g) all-purpose flour
• 1/3 cup (73 g) brown sugar, packed
• 1/2 cup (56.5 g) unsalted butter, cold
• 1 tsp (2.6 g) ground cinnamon

FOR THE VANILLA ICING

• 1/2 cup (62.5 g) powdered sugar
• 3 tbsp. (45 g) milk

US Customary – Metric

Instructions

FOR THE STREUSEL TOPPING

• In a medium size mixing bowl, whisk together the flour, brown sugar and cinnamon. Cut in the cold butter until you have small clumps and crumbs. Set aside.

FOR THE CAKE

• Preheat 325 degrees F. Spray a 9"x9" pan with nonstick spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• Slowlhy and gently stir in the dry ingredients.
• Pour the batter into your pan. Sprinkle on the streusel topping. Bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 40 to 45 minutes.
• Let the cake cool completely before adding the vanilla icing and serving.

For the Icing

• Whisk together the powdered sugar and milk until smooth.

The post Pumpkin Streusel Coffee Cake with Vanilla Icing first appeared on Cake by Courtney.

Pumpkin Butter Pecan Cake

How is your fall baking coming along? Are you knee-deep in it or just getting your toe wet? I think you know where I’m at! I’m basically neck deep at this point. I spent September baking with apples and created a ton of new apple inspired desserts for you like my new Caramel Apple Cheesecake Cake, Apple Ricotta Bacon Cake, and my Apple Almond Caramel Cake.

For October, I’ve moved on to pumpkin-inspired desserts and I’m beyond thrilled to share this new one with you. I’m using pumpkin cake layers, pecan pie filling, and pecan buttercream.

The Best Pumpkin Cake Recipe

This pumpkin cake recipe is truly something special! It’s not only tender and moist, the flavor is incredible. Plus, it’s super easy to make and rises beautifully! In fact, this cake is so easy to make you could simply use a bowl and whisk to put it together.

Ingredients You Need for Pumpkin Cake

To make these pumpkin cake layers, make sure you have the following ingredients on hand.

• Pumpkin puree
• Eggs
• Vegetable oil
• Vanilla
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt

How to Make Pumpkin Cake

To make this easy pumpkin cake recipe, you’ll start by beat the sugars and eggs together until smooth and light in color. You’ll then add the vanilla, oil, and pumpkin puree and mix well. In a separate bowl, whisk together all of the remaining ingredients. With your mixer on low, add the dry ingredients to the wet ingredients and mix until combined.

Remember: over mixing your batter will create a dense cake. Just mix the ingredients until no streaks of flour remain.

HOW TO MAKE MOIST CAKES FROM SCRATCH

Want more tips for making moist cakes from scratch? Take a look at my go-to tips for making the best-tasting cakes:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Pecan Pie Filling

This pecan pie filling recipe is extra special because it’s adapted from Ryan’s mom’s triple chocolate pecan pie recipe. Instead of using chocolate and pecans, we’re just using pecans.

To start, you’ll melt butter in a medium saucepan. After the butter is melted, you remove the pan from the heat and add the sugar and salt. Next, grab your hand mixer and beat in the eggs, followed by corn syrup and vanilla. The mixture goes back on the stove over medium heat and cooks until it reaches 130 degrees F. Remove the mixture from heat, add the pecans, and then pour the mixture into a greased pan and bake for 50-60 minutes at 275 degrees F.

The filling is done when the top is golden brown and the mixture has caramelized.

How to Make Pecan Butter

Homemade nut butter is as simple as it gets to make. Just add your pecans to a food processor with a little olive oil and blend until smooth. That’s it!

HOW TO MAKE THE BEST BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Enjoy! You can check out this post HERE for some of my absolute favorite desserts for Thanksgiving!

Other Cakes You’ll Love for Fall

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Pumpkin Butter Pecan Cake

Pumpkin cake with pecan pie filling and pecan buttercream.

Course Dessert

Cuisine Cake

Keyword butter pecan, pecan, pecan buttercream, Pumpkin, Pumpkin Butter Pecan, Pumpkin Cake

Ingredients

FOR THE CAKE

• 1 1/2 cup (300 g) granulated sugar
• 3/4 cup (165 g) packed brown light brown sugar
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (400 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoon (18 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoon (4 g) ground ginger
• 1 teaspoon (3 g) nutmeg
• 1 teaspoon (6 g) salt

FOR THE FILLING

• 3 tablespoons (42.4 g) unsalted butter softened
• 3/4 cup (165 g) dark brown sugar packed
• 1/2 teaspoon (3 g) salt
• 2 eggs
• 1/2 cup (150 g) light corn syrup
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups (300 g) pecans

FOR THE PECAN BUTTER

• 2 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• Pecan butter recipe above
• 3 tablespoon (43.3 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper rounds, and spray again. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans (about 20 ounces in each pan), smooth with the back of a spoon and place in the center of the middle rack of the oven, about 1-2 inches apart. Bake until a toothpick inserted into the center comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE FILLING

• Preheat your oven to 275 degrees F. Spray a 9×9-inch baking dish with nonstick spray. Set aside.
• Melt the butter in a medium saucepan. Remove from heat.
• Add in the sugar and salt and mix until butter is absorbed. Using a hand mixer, beat in the eggs.
• Add the corn syrup and vanilla and mix for another 20 seconds or so.
• Return the pan to medium heat and stir the mixture until it is shiny and reaches 130 degrees F. Remove from heat and stir in the pecans.
• Pour the mixture into the prepared pan. Bake for about 55 to 60 minutes. Let cool completely before using in the cake.

FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you've created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the pecan butter and cream.
• Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1 cup of buttercream across the cake layer.
• Top the buttercream with about 1 cup of the pecan pie filling. Press into the buttercream to ensure you have a level surface.
• Place the second cake layer on top of the pecan pie filling and repeat these steps.
• Place the final cake layer, top side down, on the pecan pie filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post The Most Delicious Pumpkin Butter Pecan Cake first appeared on Cake by Courtney.

There’s something special about a bundt cake. They are pretty simple and quick to make, but the look of them is pretty unique. And once you try my bundt cake recipes for every occasion, the tastes will be pretty memorable too! 

The five recipes on this list are pretty close to my heart. I’ve even cried over some of them because they are THAT good! I hope you have fun trying out these recipes and sharing them at family gatherings and dinner parties. They could even become your go-tos or family favorites which would make me so happy!

5 Bundt Cake Recipes for Every Occasion

Recipe #1: Biscoff Bundt Cake

I am obsessed with the flavor of Biscoff, so it was only a matter of time before I created my Biscoff Bundt Cake! It is one of the most delicious Biscoff recipes I’ve had (that’s saying a lot) and it’s actually pretty simple to make. There are actually a few tips to keeping this cake moist, so make sure to check those out in its original post. 

Recipe #2: Pumpkin Bundt Cake

This easy peasy Pumpkin Bundt Cake is paired with a butter rum sauce that is to die for. One of the best parts about this recipe is that it only takes about 20 minutes to whip up! This cake would be perfect for a last-minute dessert for a family dinner or holiday party coming up. 

Recipe #3: Apple Cider Donut Bundt Cake

My Apple Cider Donut Bundt Cake is amazingly moist, so if you like your cakes that way, this one’s for you! It gets its moistness from adding a cup of applesauce and a cup of apple cider to the batter. Once the bundt cake is cooled, you can finish it off with a delicate layer of cinnamon sugar dusting. This gives this bundt cake a nice wintery look for the holiday season too! 

Recipe #4: Red Velvet Bundt Cake

Red velvet cakes usually get their famous red color from red food coloring, but I actually use red velvet emulsion. I feel like this helps add to the overall flavor of this Red Velvet Bundt Cake. (If you can’t find the emulsion, red food coloring will work just fine, too.) And of course, I include a cream cheese glaze to be drizzled on top of the cake. 

Recipe #5: Chocolate Bundt Cake

This will really be the best ever Chocolate Bundt Cake you will ever try. I’ve cried happy tears over this cake! So, whenever you have that strong chocolate craving, use this recipe for your solution!! You can whip up the batter pretty quick, but be patient in the baking time. I promise it’ll be worth it once you take that first bite (and every bite after)! 

Bundt Cake Recipes for Every Occasion

What do you think of my bundt cake recipes for every occasion? Which one will you be trying first? I hope you have fun baking these recipes and even more fun eating them! You can follow me on Instagram @cakebycourtney to be the first to know of my latest recipes and tips on all things cake! 

The post Bundt Cake Recipes for Every Occasion first appeared on Cake by Courtney.

I love this time of year, for baker’s especially, because we get to try really warm and inviting cake flavors! As you all know, I’ve never been a huge fan of pies, so I’ve tried turning several different pies into cakes and have LOVED them. A lot of them have turned out to be inspired by Thanksgiving flavors, which is actually perfect. Here are the 7 Thanksgiving cakes you have to try. 

I get so excited just thinking about all the different cake flavors on this list. A lot of them are pumpkin for obvious reasons, but all of them have their own twist making them memorable and will leave you wanting more. If you’re in charge of bringing dessert to a family function this holiday season, one of these cakes will be the perfect choice! 

Thanksgiving Cake #1: Pumpkin Pie Cake

Out of my fall flavor cakes, this Pumpkin Pie Cake is one of my favorites! I do six cake layers so I can fit in three different layer fillings. Since there’s six layers it’s OK to keep the layers pretty thin. I just had to include all three fillings to this cake because it makes the cake a hundred times better. So, on your first bite make sure to get a piece of the cake and the filling for the best experience!

Thanksgiving Cake #2: Sweet Potato Cake

If you’ve always been on the fence about sweet potatoes or sweet potato casserole, it’s high time for you to try the Sweet Potato Cake. Everything tastes better if it’s in the form of a cake! (OK, mostly everything.) I personally love sweet potato casserole, so I was excited to try this cake recipe. Sweet potato goes so well with pecan and marshmallow, so this cake features a marshmallow filling, a pecan crunch, and a pecan buttercream.

Thanksgiving Cake #3: Triple Chocolate Pecan Pie Cake

This Triple Chocolate Pecan Pie Cake is close to my heart because it’s inspired by Ryan’s mom’s famous Triple Chocolate Chunk Pecan Pie. It was always the first pie gone at our family dinner, so I knew I had to find her secret and turn it into a cake! This cake has so many different elements to it, and they all blend together so nicely. If you’re a fan of chocolate and pecan pie, this one should be the first one you try! 

Thanksgiving Cake #4: French Apple Pie Cake

I dedicate this French Apple Pie Cake to my mom! She’s rolled so much pie crust in her life and has made each pie with love and care. She’s who taught me how to love baking! The key to this cake is to use a quality brand of apple cider. Using a cheap store brand will likely lessen the flavors of this cake. You can either make your own, or if you have a brand that you love and tastes close to being homemade, that one should work too! 

Thanksgiving Cake #5: Pumpkin Bundt Cake

This Pumpkin Bundt Cake is one of the easiest cakes you can make! It actually takes longer to bake than it does to actually put together! That sounds like music to a busy mom’s ears. Check out the full blog post for tips on how to carefully remove your bundt cake from your pan. The last thing you want is your beautiful creation to get stuck or crumble apart! 

Thanksgiving Cake #6: Pumpkin Sugar Cookie Cake

After trying my Pumpkin Pie Cake (and my Santa’s Milk and Cookie Cake), I decided to put the two together to create my Pumpkin Sugar Cookie Cake! Let me tell you, this cake tastes amazing! All the layers are so fluffy and the ermine frosting keeps it from being too sweet which is what it needs since we bake two giant sugar cookies to go in between the layers!

Thanksgiving Cake #7: Pumpkin Gingersnap Cake

This Pumpkin Gingersnap Cake was inspired by a pumpkin cream cheese streusel bread I came across on Pinterest. When I saw that recipe I immediately knew I needed to turn it into a cake! I had so much fun creating this cake recipe and experimenting what flavors would go well together. I ended up turning the streusel into a crumble for the cake and it turned it into a home run (especially paired with the cinnamon chip ganache!). 

7 Thanksgiving Cakes You Have to Try

I hope you enjoy making your very own version of these cakes! Whatever you do, don’t forget about these 7 Thanksgiving cakes you have to try when making your Thanksgiving desserts! Follow me on Instagram @cakebycourtney to let me know how it goes and for more tips on all things cake! 

Looking for more options for Thanksgiving dessert? Check out this post HERE for more fall-flavored cake inspo.

The post 7 Thanksgiving Cakes You Have to Try first appeared on Cake by Courtney.

As we move into Fall we better have a cake or two to help us with the transition! Cake is just the thing we need for so many things. How could I honestly pick my top 6 Fall cake flavors? There’s SO many delicious cakes I’ve made, but I thought these were a good variety and they all celebrate Fall just from their name alone. I hope you find one you’ll love!

Fall Cake Flavor #1: Apple Cider Donut Bundt Cake

This apple cider donut bundt cake is inspired by one of my favorite Fall family traditions. Every year we visit Rowley’s Big Red Barn in Utah and get their apple cider donuts! I loved them so much that I made a cake using those flavors. One thing I love most about this cake is how moist it is from adding apple sauce and apple cider! I bet you’ll have so much fun making (and trying, of course) this cake! 

Fall Cake Flavor #2: Oatmeal Biscoff Cake

This oatmeal biscoff cake is really special because it’s almost as if the entire cake is baking on a biscoff cookie base. Along with the biscoff flavored buttercream and the biscoff pieces on top, this cake is quite a masterpiece. The cake crumbles just enough to make you want it when you see it, yet all the layers are held together nicely. I hope you enjoy it!

Fall Cake Flavor #3: Honey Fig Goat Cheese Cake

I had to include my honey fig goat cheese cake on my top 6 fall cake flavors because it reminds me of my mom. My mom makes fig jam quite often due to her fig tree in the backyard. I ended up loving these flavors together–the fig and goat cheese complement each other so well! (Charcuterie board, anyone?) And the honey sweetens it up just enough to make you smile on every bite. 

Fall Cake Flavor #4: Caramel Cake

Why did I not create this caramel cake sooner?! This caramel cake is super moist from the dulce de leche and the whole milk. You know when you take the first bite of cake and you just smile because you nailed it? Yeah, that was this cake for me. This one is beautiful to look at and beautiful to eat! 

Fall Cake Flavor #5: Butternut Squash Gingersnap Cake

I know, butternut squash isn’t usually the first thing you think to put in a cake. But, you guys, this butternut squash gingersnap cake is amazing! When I tried this cake after I made it the first time, my jaw dropped! This cake oozes with all the Fall flavors. This has to be one that you try this season. I bet it would easily become one of your regular Fall cake favorites! 

Fall Cake Flavor #6: Caramel Apple Cake

Once you see a slice of my caramel apple cake, you’ll want to make this one first. It’s filled with warm, soft cinnamon apples that will just melt in your mouth alongside this amazing cake! My favorite caramel apple from Rocky Mountain Chocolate Factory is what inspired me for this cake recipe and I couldn’t be happier with how it turned out. This is a perfect cake to get you in the Fall spirit! 

I hope you find some of your new favorites from these top 6 fall cake flavors. Let’s just jump into this Fall season with a yummy cake! These flavors will get us excited about the new season and help us look forward to what’s up ahead. Follow me on Instagram @cakebycourtney for more baking tips and all things cake! Happy baking! 

The post Top 6 Fall Cake Flavors first appeared on Cake by Courtney.

As soon as fall arrives, it’s time to embrace all things cozy—warm spices, pumpkin-flavored everything, and, of course, baking! One of the best ways to capture the essence of the season is by making a Pumpkin Bundt Cake. This cake is a showstopper: its beautiful shape, rich flavors, and moist texture make it perfect for any autumn gathering or simply enjoying with a cup of coffee at home. Plus, Bundt cakes are deceptively simple to make, requiring minimal effort but delivering maximum wow-factor.

In this blog post, I’ll guide you through making the best pumpkin Bundt cake with tips for achieving the perfect texture, flavor, and presentation. Whether you’re a pumpkin spice aficionado or just looking for a comforting dessert to warm up your kitchen, this cake is sure to hit the spot.

Pumpkin Bundt Cake

Pumpkin adds a natural sweetness and incredible moisture to baked goods, making it an ideal ingredient for cakes. In this Bundt cake, it creates a rich and tender crumb while pairing beautifully with fall spices like cinnamon, nutmeg, and cloves. The Bundt shape also provides a stunning presentation with minimal effort—simply pour the batter into the pan, bake, and you’re left with an elegant, cake that’s ready to impress.

Other Pumpkin Cake Recipes You’ll Love

The pumpkin cake is my tried and true pumpkin cake recipe from several recipes you’ll find on my site, including:

• Pumpkin Gingersnap Cake
• Pumpkin Pie Cake
• Pumpkin Cake with Maple Cream Cheese Buttercream
• Pumpkin Cake with Chocolate Ganache

Clearly, I love this cake!

Two Tips for Removing the Cake

• TIME: Allow your cake to cool completely, about an hour, before flipping the cake onto your cake stand. If you try to take your cake out of the pan too early, it’s likely to stick to the sides of the pan and break.
• PAN: Make sure you have a good quality pan. I like THIS bundt pan and haven’t had a single issue getting my cake to fall from the pan after I’ve let it cool completely.

Butter Rum Sauce

For the sauce, I made my mom’s Butter Rum Sauce. It’s a recipe she’s had in her kitchen for years and it was the perfect match to this pumpkin cake. The recipe only calls for one teaspoon of rum extract, but if you love that flavor, add some more!

You’ll simply heat the sauce ingredients over the stove and then let it cool just a bit before pouring it over your cake. This sauce doesn’t sit on the cake. Instead, it will run down the cake and create a pool of buttery goodness for your cake to soak in. Just make sure to scoop some extra sauce onto each slice as you serve.

Butter Rum Sauce Alternatives

If you don’t love a butter rum sauce, you can have the cake plain (i.e. like pumpkin bread), or try some of these options:

• Chocolate ganache
• Cream cheese buttercream
• Caramel drizzle

Enjoy!

Print

Pumpkin Bundt Cake with Butter Rum Sauce

Moist and flavorful pumpkin cake with butter sauce flavored with rum extract.

Course Dessert

Cuisine Cake

Keyword Beginner, Bundt Cake, Butter Rum Sauce, Pumpkin Bundt Cake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 20

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs at room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE SAUCE

• 1 cup (226 g) unsalted butter
• 1 1/2 cups (300 g) granulated sugar
• 12 oz evaporated milk
• 2 tsp (8.4 g) pure vanilla extract
• 1 tsp (4 g) rum extract

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 to 55 minutes.
• Let the cake cool completely before turning it on to a cake plate.

FOR THE SAUCE

• Combine ingredients in a medium saucepan. Stir and bring to a boil. Remove from heat and let cool slightly before pouring over your bundt cake.

The post Easy Peasy Pumpkin Bundt Cake with Butter Rum Sauce first appeared on Cake by Courtney.

Cake for Thanksgiving

As most of you know by know, I’m not the biggest fan of pie. I know it’s shocking to some of you. And I’m pretty sure it breaks my mom’s heart every time I say those words. She spent hours teaching me how to make the perfect pie crust when I was growing up. And for pie crust, hers is definitely the best, but I just can’t get on board.

I just accepted that I wouldn’t eat dessert at Thanksgiving dinner But then, a few years ago, I tried Sweetapolita’s Autumn Delight Cake and instantly fell in love with the fall-inspired flavors. I immediately thought it would be the perfect cake to serve at a Thanksgiving dinner! And so, I did it. I replaced pie with cake and it was the best Thanksgiving ever!

Pie Inspired Cakes

I later tried Milk Bar’s Pumpkin Pie Cake and Apple Pie Cake and became the biggest fan of pie-inspired cake. This year, I decided it was high time I came up with my own recipes. For my pie-inspired cakes, I took inspiration from three family recipes: my mom’s Apple Pie and Ryan’s mom’s Triple Chocolate Pecan Pie, and her Pumpkin Pie. In each of my new recipes, I’ve incorporated the fillings from each of these three family favorites.

Pumpkin Pie Cake

First up, is my Pumpkin Pie Cake. Out of the three (Pumpkin Pie Cake, French Apple Pie Cake, and Triple Chocolate Pecan Pie Cake), this one is my favorite! I’ve split three layers of pumpkin cake into six thin layers to maximize the number of fillings I can add to the cake. I then used toasted marshmallow filling, Ryan’s mom’s pumpkin pie filling, and a shortbread crumb to fill each layer. The cake is then covered in a vanilla buttercream.

Make sure to fill your fork with both the pumpkin pie layer and the toasted marshmallow layer so you get the entire experience with each bite. It’s the best form of pumpkin pie I’ve ever had if I do say so myself

Here’s a short video to show you how I’ve assembled the cake.

I’m so excited for you to make this cake! It’s definitely the one I’ll be making for Thanksgiving dinner at my house. Follow me @cakebycourtney for more cake tips and recipes!

Similar Recipes You’ll Love

• 7 Thanksgiving Cakes You Have to Try
• Best Thanksgiving Cakes
• The Most Delicious Pumpkin Butter Pecan Cake
• The Perfect Thanksgiving Dessert: French Apple Pie Cake
• Boston Cream Pie Cake

Print

PUMPKIN PIE CAKE

Six pumpkin cake layers with toasted marshmallow filling, pumpkin pie filling, shortbread crumbs and vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Pumpkin Cake, Pumpkin Pie, Pumpkin Pie Cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 2 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 20 people

Author Courtney Rich

Ingredients

FOR THE PUMPKIN CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE PUMPKIN PIE FILLING

• 3/4 cup (150 g) granulated sugar
• 1 tablespoon (12.5 g) light brown sugar packed
• 1 tablespoon (8.12 g) cornstarch sifted
• 2 teaspoons (5.28 g) ground cinnamon
• 3/4 teaspoon (2 g)ground ginger
• 1/4 teaspoon (1.4 g) salt
• 1 can about 16 oz. pumpkin puree (not pie filling)
• 3/4 cup (173.25 g) whipping cream
• 1/2 cup (120 g) sour cream
• 3 large eggs beaten

FOR THE SHORTBREAD CRUMBS

• 16 tablespoons (226 g) unsalted butter melted
• 3 cups (360 g) all-purpose flour
• 1/2 teaspoon (2.8 g) Kosher salt
• 3 tablespoons (44.4 g) water

FOR THE TOASTED MARSHMALLOW FILLING

• 24 large white marshmallows
• 1 1/2 cup (187.5 g) powdered sugar measured and then sifted
• 1 cup 2 sticks (226 g) unsalted butter, room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 jar about 100 g marshmallow fluff

FOR THE VANILLA BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (43.3 -57.75 g)heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• 1-2 drops orange food gel optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE PUMPKIN CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE PUMPKIN PIE FILLING

• Preheat your oven to 325 degrees F. Spray a 9×13 baking dish with nonstick spray. Set aside.
• Using a whisk, mix the sugar, brown sugar, cornstarch, cinnamon, ginger, and salt in a medium sized bowl until no lumps remain.
• Blend in the pumpkin, whipping cream, sour cream and eggs.
• Pour the mixture into the pan and bake for 45 to 50 minutes or until filling has puffed at the edges and center is almost set. Let cool completely and then move to an airtight container, mix, and then store in fridge overnight.

FOR THE SHORTBREAD CRUMBS

• Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper and set aside.
• Combine the salt and flour into a large bowl. Stir to combine. Pour in the melted butter and water. Stir to combine, until you get small clumps.
• Bake for about 15 minutes, until lightly golden brown on top.

FOR THE TOASTED MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.

FOR THE VANILLA BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Slice each cake layer in half horizontally, so you have six cake layers.
• Place the first layer on your cake board, cut side up (so bottom of the cake layer is touching the board), and spread about 3/4 cup of the pumpkin pie filling on top, followed by about 1/2 to 3/4 cup of shortbread crumbs. Gently pat the crumbs into the filling with your hands to set them in place.
• Place the next cake layer on top and cover with about 3/4 cup marshmallow filling.
• Repeat step 2 and 3 until you get to your final cake layer. Place the final cake layer, top side down, on top of the final layer of pumpkin pie filling and shortbread crumbs.
• Cover the cake with a thin layer of frosting and chill for 10 to 15 minutes in the freezer. This crumb coat will set the crumbs in place.
• Frost the cake with the remaining buttercream.

The post The Best Pumpkin Pie Cake Ever first appeared on Cake by Courtney.

Halloween Cake Roundup:

Party Animal Cake

I’m so excited to share with you my new Halloween cake ideas. The set of cakes above was inspired by the felt ball garland from Hello Maypole. I saw the garland at Orson Gygi and then noticed the most darling picture of these animals with party hats on the Hello Maypole Instagram. Within seconds, a lightbulb went off in my head. What if I made animal masks for the toys for a Halloween-inspired cake?!

The next day, I ran to Target, picked up the toy animals and some felt, and got to work. I freehanded the details of the masks and used hot glue to hold them together and to put them onto each animal. It couldn’t have been more simple!

Honestly! I’m not a crafty person. I can make delicious cake, but definitely don’t see myself as someone who does a lot of DIY. If I can whip up these little masks, I guarantee you can too.

After I made the masks, I then combined a couple of the Hello Maypole garland packs to create my own combination of Halloween colors.

I also made my own mix of sprinkles with black, orange and light orange jimmies. The best time to add the sprinkles to the sides of your cake are while the frosting is still “wet.” In other words, right after you frost the sides, and before you freeze it again to set the cake board on top.

Halloween Cake Roundup:

Black Cat Cake

With the Halloween Party Animal Cake complete, I decided to stick with the same feel (more cutesy than gory) for my other Halloween-inspired cakes. Also at Gygi, I saw these My Mind’s Eye plates and instantly knew I wanted to put this darling black cat face on a cake.

I actually have never used fondant before because I refuse to put something on my cake that I don’t want to eat. But, for this design, I knew a little fondant would be the best way to get the look I was going for. Because I didn’t plan on eating the fondant, I decided it would be easiest to use pre-made fondant by Fat Daddio. When it came time to eating the cake though, I absolutely peeled off all that fondant

Halloween Cake Roundup: Black and Orange Striped Cake

For my third Halloween cake, I wanted to keep it simple and decided to try my hand at stripes! Oh man, these stripes were a bit trickier than I expected. My problem may have been that I chose to use black frosting with a light orange. I’ll be sharing more tips for getting this look tomorrow in my Tip Tuesday, but just know, it’s probably wise to go with colors that don’t have so much of a contrast. I wish I would have done a much darker orange with my black. Or maybe even white and orange or monochromatic orange.

I did capture the process in a video to help demo this technique a bit more.

Halloween Cake Roundup:

Spider Web Cake

These next two cakes are from last year, but are still some of my favorites. I used the same black frosting to create a base for my Spider Web Cake with black chocolate cake layers. Before I added the white buttercream spider webs, I froze the cake for about 30 minutes to set the black frosting.

Here’s another video to show you how to create this look.

Halloween Cake Roundup:

Bloody Handprints Cake

And finally, my Bloody Handprints Cake! I love how easy and fun this cake was to create. For the “blood,” I used one cup of red baking chips with one-fourth cup heavy whipping cream. You’ll want to heat the cream first and then pour it over the chips and stir. Don’t try to heat the chips and the cream at the same time in the microwave. The chocolate actually starts to harden!

I then used a paint brush to splatter the red drip onto the cake, and then painted my hands and placed my hands right onto the frozen cake.

Other Fun Cake Ideas You’ll Love

• 8 Cute and Easy Halloween Cakes
• 5 Easy Halloween Cakes
• 4 Easy and Cute Animal Themed Cakes
• 3 Fun and Easy Halloween Cakes
• Black Chocolate Cake

The post Halloween Cake Roundup first appeared on Cake by Courtney.

If I didn’t tell you, I’m fairly confident you’d have no idea this pumpkin cake with toasted marshmallow filling and cinnamon spice frosting is made with a pancake mix. Yup, you read that right – pancake mix! In fact, I actually didn’t tell Ryan and Westin that this new pumpkin cake has Kodiak Cakes Energy Cakes Pumpkin Flax Pancake Mix in it until after they devoured a couple of slices. It’s just as good as any of my other cakes!

Round 1

The idea for this cake came after Kodiak Cakes challenged me to come up with a cake using one of their mixes. I love a good challenge when it comes to baking and knew exactly what I wanted to make once I saw their new pumpkin mix.

Before I got baking, we whipped up the pancake mix as pancakes to see just how much flavor the mix has on its own – which is quite a bit. Knowing I didn’t need to add a lot of spices to the cake, I got started on figuring out exactly how much pancake mix would work in a cake, without tasting like a muffin. I used my go-to pumpkin cake recipe as a base, and at first, subbed all the flour for the Kodiak Cakes pancake mix. I also used less sugar and fewer spices. The flavor of the first round was great but the texture was off. It was definitely more of a muffin-like texture, and I knew I needed to try again. No cake of mine is going to taste like a muffin!

Round 2

In round two of my experimenting, I cut the pancake mix into two cups instead of three and used one cup of all-purpose flour. I also took out a little baking powder from the original recipe, as well as a little more sugar so that I’d get a really nice rise to my cakes. (Sometimes, too much baking powder and/or baking soda, along with too much sugar, can actually cause your cakes to sink. So, when I’m having trouble with my cakes rising nicely, I usually cut back on sugar first and then look at how much baking powder and baking soda I’m using).

The cake layers from round two baked beautifully and tasted incredible. They came out moist and tender, and oh-so flavorful! I couldn’t have been happier with them.

Next came the filling and frosting. I’ve been dying to try Sweetapolita’s toasted marshmallow filling I use in my Ultimate S’mores Cake with pumpkin cake. They feel like a match made in heaven, and with one bite of this cake, you’ll agree that they absolutely are!

For the buttercream, I used Lorann Oils Cinnamon Spice Emulsion and just a hint of ground cinnamon. The flavor isn’t too overwhelming, but pairs nicely with the cake and filling.

I absolutely love how this cake came together and I think you will be too. It was a big hit with my family and friends and will make the perfect Thanksgiving dessert!

I hope you enjoy this Kodiak Cakes Pumpkin Spice Cake with Toasted Marshmallow Filling! A big thank you to Kodiak Cakes for their fantastic products and for sponsoring this post. Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

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• Light and Fluffy Kodiak Pancakes
• Oatmeal Chocolate Chip Cookie Cake
• Moist and Rich Chocolate Spice Cake with Chocolate Spice Buttercream
• Pumpkin Cake with Maple Cinnamon Cheesecake and Chocolate Ganache
• The Most Delicious Pumpkin Butter Pecan Cake

Print

Kodiak Cakes Pumpkin Cake with Toasted Marshmallow Filling

Kodiak Cakes Pumpkin Cake with Toasted Marshmallow Filling.

Tender and moist pumpkin spice cake layers with toasted marshmallow filling and cinnamon spice frosting.

Servings 1 3-layer, 8-inch round cake

Ingredients

• FOR THE PUMPKIN CAKE
• 1 cup 200 g granulated sugar
• 3/4 cup 165 g packed brown light brown sugar
• 5 large eggs room temperature
• 1 cup 218 g vegetable oil
• 1 1/2 teaspoons 6.3 g pure vanilla extract
• 2 cups pumpkin purée
• 1 cup 120 g all-purpose flour
• 2 cups 240 g Kodiak Cakes Pumpkin Power Mix
• 1 tablespoon 12 g baking powder
• 3 teaspoons 8 g ground cinnamon
• 1 1/2 teaspoon 4 g ground ginger
• 1 teaspoon 2.64 g nutmeg
• 1 teaspoon 5.6 g salt
• FOR THE TOASTED MARSHMALLOW FILLING Recipe from Sweetapolita
• 16 large white marshmallows
• 1 cup 125 g powdered sugar, sifted
• 1 cup 2 sticks (226 g) unsalted butter, room temperature
• 1/2 teaspoon 2.1 g pure vanilla extract
• 1 jar about 200 g marshmallow fluff
• FOR THE CINNAMON SPICE BUTTERCREAM
• 2 cups 452 g unsalted butter, room temperature
• 6 cups 750 g sifted confectioners’ sugar
• 3 teaspoons 12.6 g Cinnamon Spice Emulsion
• 1 teaspoon 2.64 g ground cinnamon
• 3 tablespoons 43.3 g heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

• FOR THE PUMPKIN CAKE
• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and then set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugars (granulated and brown) and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, Kodiak Cakes Pumpkin Mix, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 23 to 25 minutes.
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
• FOR THE TOASTED MARSHMALLOW FILLING
• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute. 
• FOR THE CINNAMON SPICE BUTTERCREAM
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream, one tablespoon at a time. Once the cream is incorporated, add the emulsion and cinnamon and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 
• ASSEMBLY
• Place the first cake layer on a cake board and top with about 1 cup toasted marshmallow filling. Repeat with the second cake layer and another cup of toasted marshmallow filling. 
• Place the final cake layer on the marshmallow filling, top-side down.
• Apply a thin coat of the cinnamon spice buttercream around the cake to lock in the crumbs and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the cinnamon spice buttercream.

The post Kodiak Cakes Pumpkin Spice Cake with Toasted Marshmallow Filling first appeared on Cake by Courtney.