Pumpkin Spice Cake with Hazelnut Buttercream

Pumpkin Spice Cake with Hazelnut Buttercream Author: Canadian Living Credits: Pumpkin Spice Cake with Hazelnut Buttercream

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 5 eggs
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 cups pumpkin purée
  • 1 1/4 cup vegetable oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground salt
  • 1/4 teaspoon ground cloves
  • 2/3 cups chopped crystallized ginger
Fondant:
  • 1 1/2 lb fondant
  • 1 food colouring
  • 1 food colouring
  • 1 food colouring
Hazelnut Buttercream:
  • 4 egg whites
  • 2/3 cups granulated sugar
  • 1 3/4 cup unsalted butter softened
  • 2 teaspoons hazelnuts
  • 2 teaspoons rum extract

Method

Line bottoms and sides of one 6-inch (1 L) springform pan and two 8-inch (1.2 L) round cake pans with parchment paper. Set aside.

In large bowl, beat eggs with granulated sugar until fluffy, about 4 minutes. Gradually beat in brown sugar, 1 tbsp (15 mL) at a time, until thick and fluffy, about 4 minutes. Beat in pumpkin puree until smooth. With beaters running, slowly pour in oil in thin steady stream until well combined.

In separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, cardamom, salt and cloves; stir into pumpkin mixture in 3 additions. Stir in crystallized ginger. Scrape one-third into each prepared pan. Bake in centre of 350°F (180°C) oven until skewer inserted in cake comes out clean, 30 minutes for 8-inch (1.2 L) pans and 40 minutes for 6-inch (1 L) pan. Let cool on rack.

Hazelnut Buttercream: In large heatproof bowl, whisk egg whites with sugar. Place over smaller saucepan of boiling water; cook, whisking often, until thermometer registers 110°F (43°C) and finger can remain in mixture for no longer than 10 seconds, about 1 minute. Remove from heat. With heavy-duty mixer, beat until cool, 10 minutes. Beat in butter, 1/4 cup (50 mL) at a time (mixture will curdle), until satiny. Beat in hazelnut extract.

Trim tops of cakes to level. Invert one 8-inch (20 cm) cake onto waxed paper-lined baking sheet; spread top with 1 cup (250 mL) buttercream. Invert remaining 8-inch (20 cm) cake on top; spread top and side with 1-1/2 cups (375 mL) buttercream.

Cut 6-inch (15 cm) cake in half horizontally. Place top, cut side down, on same sheet; spread top with 1/2 cup (125 mL) icing. Top with bottom, cut side down; spread top and side with remaining buttercream. Refrigerate until firm, 2 hours.

Fondant: Meanwhile, colour 2 tbsp (25 mL) of the fondant green, 2 tsp (10 mL) red and remaining fondant orange. On icing sugar-dusted surface, roll out half of the orange fondant to 11-inch (28 cm) circle; lift onto centre of small cake, letting drape down side. Smooth over top and side; trim even with bottom. Repeat with large cake, rerolling remaining orange fondant and scraps to 13-inch (33 cm) circle.

Stack cakes. Wrap ribbons around bottom edges of cakes. If desired, secure ribbon ends at back with pin; remove pins before serving. Using scant 1/4 tsp (1 mL) green fondant for each, roll into balls; flatten slightly and stick onto cake, using dab of water if necessary. Repeat with red fondant, making tiny balls. Let dry, about 2 hours.

Share X
Baking & Desserts

Pumpkin Spice Cake with Hazelnut Buttercream

Login