FAQs:
Where can I find Mozart liqueurs?
I'm fortunate enough to live within 15 minutes of two liquor stores that stock Mozart liqueurs! Although Pumpkin is a seasonal flavor, they have many other incredible flavors available year-round! Their site's 'Availability' page will show the nearest location to you.
Lot of steps in this recipe...any way to simplify?
- I mean I recommend the recipe - I try and to into detail for clarity's sake, so it really looks longer than it is. That said - you can use cake mixes if you'd like. I recommend using 2 spice cake mixes, replacing the oil the mixes called for with unsalted butter (melted & cooled), replacing the water with 1 (15oz) can of canned pumpkin, ½ cup of buttermilk, (room temperature), & ½ cup of Mozart Pumpkin Chocolate Liqueur! I've done it before and it's surprisingly good!
- Store bought frosting runs a little on the thin side - in my opinion. If the frosting consistency's giving you a hard time, add a 1/4 cup of extra powdered sugar at a time, beating after each addition. Continue until you reach a consistency that spreads and stays in place on the cake well.
Mozart Pumpkin Liqueur Cake
This rich pumpkin is infused with Mozart's Pumpkin liqueur, filled with a white chocolate pumpkin liqueur ganache, covered in cream cheese frosting, and topped with a pumpkin liqueur drip!
Servings: 16 servings
Calories: 785kcal
Equipment
- 1 10 inch cardboard cake circle (I prefer Wilton's center-punched ones)
- Squeeze bottle (or pastry brush or a spoon)
Ingredients
Pumpkin Liqueur Cake Layers
- 3 1/4 cups all-purpose flour
- 3 cups granulated sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 5 eggs
- ½ cup buttermilk (room temperature)
- ¾ cup pumpkin puree
- ¼ cup Mozart Pumpkin chocolate liqueur
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon (linked is my favorite brand!)
- ½ teaspoon nutmeg
- ⅛ cup vegetable oil
Cream Cheese Buttercream Frosting
- 8 oz one package cream cheese, softened
- 16 Tablespoons two sticks butter, softened
- 6-7 cups powdered sugar
- 3-4 Tablespoons heavy whipping cream
- 1 Tablespoon clear vanilla extract
- ¼ teaspoon salt (if using unsalted butter)
Pumpkin Liqueur White Chocolate Ganache filling & drip
Cake drizzle (optional)
- ¼ cup Mozart Liqueur (optional, for cake drizzle)
- ¼ cup cold brew coffee (optional, for cake drizzle)
Decorations
- 3-4 cinnamon sticks (halved)
- ½ teaspoon Pumpkin Pie Spice
- 12 Pumpkin mellowcreme candies (optional)
- 1 glass coffee/cocktail mug (I used a Mozart Liqueur mug very similar to this one)
Instructions
Pumpkin Liqueur Cake Layers
- Preheat oven to 350°F. Line three 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or hand mixer or whisk) until fully combined.
- Mix room-temperature butter into the dry mix a tablespoon at at time on a low speed. Continue to mix until no large lumps of butter remain, and the mixture looks crumbly.
- Pour in eggs and mix on low until just incorporated. Combine the buttermilk, pumpkin puree, pumpkin liqueur, vanilla, cinnamon, nutmeg, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
- Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
- Once the layers have fully cooled, they can be leveled and any dark caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to level or trim the layers while they’re still warm, they will crumble apart.
- This is a great time to make your frosting and filling!
Cream Cheese Buttercream Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
Pumpkin Liqueur White Chocolate Ganache (filling & drip)
- Place Pumpkin liqueur and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between until smooth. Chill until a spreadable consistency is achieved; about 15-30 minutes depending on your fridge.
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. If desired, combine cake soak ingredients and infuse cake layers with a few tablespoons of ‘cake soak’ liquid.
- Pipe a rim of cream cheese frosting around the outer edge, and spread a layer (about 1/3) of filling in the center.
- Add your next cake layer on top. Repeat the process with the rest of your cake layers, adding your last cake layer on top. (I put mine on upside-down to make smoothing the frosting on top of the cake easier).
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the freezer for at least 20 minutes – this sets the frosting and chills the cake to set the drip! (I only chilled mine about 10 minutes when I filmed, and the drip didn’t set as well as I’d have liked. Lesson learned.)
(onto the fun part!) Decorating!
- (I added a packet of instant coffee to the rest of the pumpkin spice white chocolate ganache to flavor it and turn it coffee-colored; up to you!) Re-melt the ganache for a few seconds in the microwave – it should be smooth and slightly warm but not hot or it could melt your frosting!
- I usually find a squeeze bottle or piping bag work the best for this ganache since it’s a touch runny until it sets, but you can also use a spoon. Add about ¼ cup of ganache to your mug, turn it sideways, and press it onto the top of your cake. I tilted my cake just a bit to get the drip running – allow it to run to the edge and down the side of the cake. I also added a couple more drips to the side. If the drip’s not setting, place the cake in the freezer until it stops running.
- Add the remaining frosting to your large piping bag, and decorate around the mug with frosting swirls, cinnamon sticks, pumpkin mellowcremes, and a sprinkle of pumpkin pie spice! I added a few around the cake base as well.
- Annnd you’re done! Step back and admire your beautiful cake!
Video
Notes
Please note nutrition information is an estimate and may not be exactly accurate.
Nutrition
Serving: 1slice (1/16th cake) | Calories: 785kcal | Carbohydrates: 111g | Protein: 7g | Fat: 36.5g
Did you make this Mozart Pumpkin Liqueur Cake?
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