Pumpkin Cake with Pumpkin Ganache Filling
Three moist layers of pumpkin spice cake filled and topped with a fluffy whipped white chocolate pumpkin ganache, then finished with caramel sauce and pecans. A showstopping fall dessert for Thanksgiving and holiday gatherings.
Ingredients
Cake
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- caramel sauce optional, for topping
- ¼ cup chopped pecans optional, for topping
Filling
- 4 ounces white chocolate chopped
- 2 cups heavy whipping cream
- 1 cup pumpkin puree
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Spray three 8-inch round cake pans with nonstick cooking spray and line the bottom of each pan with a circle of parchment paper.
- In a large bowl, beat the sugar, vegetable oil, 2 cups pumpkin puree, eggs, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice. Add the dry ingredients to the wet ingredients and stir just until the batter is smooth and no dry streaks remain. Do not overmix.
- Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in the pans for 30 minutes to 1 hour. Run a knife around the edge of each pan to make sure the cake isn't sticking, then turn the layers out onto a wire rack and let them cool completely.
- Level the cakes with a cake leveler or long serrated knife to remove the domed tops. Save the trimmings for another treat, like cake pops or cake truffles.
- Make the pumpkin ganache: In a medium saucepan, combine the heavy cream, 1 cup pumpkin puree, cinnamon, cloves, and nutmeg. Heat over medium-low, stirring frequently. When the mixture comes to a gentle boil, keep stirring for 1-2 minutes while it thickens slightly. Remove the pan from the heat, add the chopped white chocolate, and stir until it is completely melted and smooth.
- Transfer the ganache to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold and thickened, at least 4 hours or overnight. Beat the chilled ganache with a hand or stand mixer on medium-high speed just until thick, fluffy, and spreadable, 1-3 minutes. Don't overbeat.
- To assemble, place one cake layer (top side down) on a cake plate and spread with ⅓ of the pumpkin ganache. Repeat with the remaining two layers. If desired, spoon some of the filling into a piping bag fitted with a star tip and pipe a border around the top of the cake.
- If desired, drizzle with caramel sauce and sprinkle with chopped pecans just before serving. Refrigerate the cake for at least 30 minutes before slicing for the cleanest cuts.
Notes
You will need to buy 2 (15-ounce cans) of pumpkin puree to have enough pumpkin for this recipe.
The pumpkin ganache needs to chill for at least 4 hours before whipping, so it's easiest to make it the day before you assemble the cake.
Because the filling is made with heavy cream, store the assembled cake covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1gCalories: 568kcalCarbohydrates: 53gProtein: 7gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 101mgSodium: 233mgPotassium: 238mgFiber: 2gSugar: 34gVitamin A: 10199IUVitamin C: 3mgCalcium: 116mgIron: 2mg
Nutrition details are an estimate, per serving.
