Pumpkin Sugar Cookie Cake
Pumpkin cake layers, boiled milk frosting, pumpkin sugar cookies and pumpkin buttercream.
Ingredients
Instructions
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.
In a medium saucepan, whisk together the flour and 1/2 cup of the milk until smooth. Set over medium heat and let cook for 1 to 2 minutes or until slightly hot, stirring frequently. Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes). Remove from heat and pour the mixture into a shallow dish. Cover the surface of the mixture with plastic wrap (so it's touching the surface of the mixture. Refrigerate until chilled, at least an hour. When cool, the mixture will be thick like custard. If a film formed on top of the mixture, remove it from the bowl. In a large bowl (or a bowl of a stand mixer) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on high speed until light and fluffy, about 6 minutes. Rub a little frosting between your fingers. If the sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.
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Reviews from the Original Source
This recipe was a lot of work and I even split it up over the course of two days. I was skeptical that the outcome would be worth the work and I was BLOWN AWAY. This cake is DIVINE, and incredible. This will be on my list every fall!
This cake tastes AMAZING! The pumpkin cake was so moist and flavorful, I definintely snacked on the trimmed bits. The pumpkin sugar cookie was a fun texture in the cake too. While I liked the combination of the two types of frosting, I was skeptical when I read through the recipe, 2 entire pounds of butter in the frostings seemed like overkill, but I trusted the process. In the end, I had about twice as much boiled milk frosting as I needed. (I don't know what butter costs where you live but it's $$$ here!) The amount of pumpkin vanilla buttercream was pretty much perfect though. I am definitely keeping this recipe to make again and again.
Can I make a suggestion for the website developer? I love the print recipe feature, and the ability to change the serving size is super handy. However, the weight measurements don't update when you change the serving size. I adore your recipes but never need to feed 20, AND my 5qt KitchenAid mixer tends to overflow when making the 20 serving size cakes. Can you look into making the weight measurements scalable on the print page pretty please?
I made the cake and it was incredible! Any advice on how to do that leaf decoration on the side. I attempted to do it by taking a little frosting and placing it on the cake and dragging it out but I still can’t seem to get it to look quite right.
Absolutely divine!! If you took all the fall flavors and packed them into a cake, it would be this one. I loved all the textures and the two frosting really added more flavor and dimension to the cake.
Quick note: I made my ermine frosting a day before and wasn't patient enough to let it come to room temp before assembling. I started beating it with my mixer and it was super wet and looked curdled. I ended up putting it over a double boiler to just barely melt the butter before whipping it some more. That fixed it and it came together beautifully!
I will definitely make this cake next year!
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