Pumpkin+Bourbon – you just can’t go wrong here!
(I mean, unless you dislike Bourbon, in which case you can sub in TONS of other liqueurs – I’ve used coffee liqueurs, and Bailey’s was a huuge win!)
But this Pumpkin Bourbon cake blends seasonal pumpkin spice with the rich warm tones of Brown Sugar Bourbon - and it's a match made in heaven!
I’m still undecided as to whether I like the fact that pumpkin is a seasonal flavor. I LOVE pumpkin, and I’m pretty sure I’d love to have it around all year. But then….would it really be as fun when it comes back every fall?
Jury’s out. I’ll give it a bit and then decide.
The *for sure* thing though – this cake was a HUGE hit with my coworkers. It had been absolutely decimated by the time I took my first break of the day!
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Update!
~ Spiced cream cheese frosting ~
So my first several times making this recipe I just went with my standby cream cheese buttercream recipe.
But this year - tail end of 2024 as I update this post - I got a request for a pumpkin cake with spiced cream cheese frosting!
Y'all. I had NO idea that was even a thing.
Turns out - not only is it a thing, it's one of the BEST things ever paired with pumpkin cake!! Just an extra 1/2 teaspoon of cinnamon and nutmeg and 1/4 teaspoon of ginger made the most amazing cream cheese frosting ever, and it was SO delicious with these pumpkin cake layers.
One caveat - the spices WILL dull the white frosting color a bit. You'll end up with touch of a tan-ish look to the frosting. Not a bad thing unless you really want bright white frosting - but if you want the best of both worlds you can add in a bit of frosting whitener too. 😉 It doesn't have any taste, and it'll whiten the frosting back up while keeping that amazing spiced flavor.
Recipe below!
FAQs
"Meh...not really my jam. Can I just leave the bourbon out?
- Definitely! Just substitute an extra 1/4 cup of buttermilk, and I'd also add a 1/4 teaspoon of ginger and allspice just to compensate for the change in flavor.
“Can I use something other than bourbon?"
- Absolutely! I'd highly recommend Bailey's - I made pumpkin Bailey's cupcakes once, and they were amazing! You could also try other cream liqueurs like white chocolate liqueur or Mozart's pumpkin liqueurs. Or something like rum if that's more up your alley!
Don't forget to pin for later!
Pumpkin Bourbon Cake
Equipment
Ingredients
Pumpkin Cake Layers
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup 2 sticks unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 5 eggs
- 3/4 cup buttermilk room temperature
- 1/4 cup Brown Sugar Bourbon
- 1 cup pumpkin puree
- 2 Tablespoons vegetable oil
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 6 cups powdered sugar
- 1 Tablespoon Brown Sugar Bourbon
- 2-4 Tablespoons whipping cream
- 1/4 teaspoon salt (if using unsalted butter)
- ½ teaspoon (each) cinnamon & nutmeg (optional; see above note on spiced frosting)
- ¼ teaspoon ginger (optional; see above note on spiced frosting)
- 1 teaspoon frosting whitener (optional; see above note on spiced frosting)
Decorations
- 3-4 drops Orange gel food coloring (I used Americolor Orange)
- 3-4 drops Red gel food coloring (I used Americolor Super Red)
- Sprinkle mix of your choice (optional; I used ‘Old Fashioned’ by FancySprinkles)
- 1 mini white pumpkin
- 6 Tablespoons Brown Sugar Bourbon
Instructions
Pumpkin Cake Layers
- Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, salt, and spices) in a stand mixer until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture starts to look like crumbs.
- Stir in eggs, and mix on low until just incorporated. Mix the pumpkin puree and Brown Sugar Bourbon into the buttermilk and pour the mixture into the dry ingredients in two installments, on a low speed. Add in 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 20-30 seconds, until the mixture becomes smooth.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part).
- Bake for 34-37 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, and 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 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 trim the layers while they’re still warm, they will crumble and break. (This is a great time to make your frosting!)
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 bourbon and salt if needed and beat until well combined. (Add spices and whitener here also if using.)
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. Drizzle 2 Tablespoons of bourbon over the cake layer. Spread the layer with frosting, and add your next cake layer on top. Repeat the process, adding your last cake layer on top. (I put mine on upside-down so make shaping 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.
Decorating
- Add orange gel color to about 1 cup of your remaining frosting, and add a layer of orange frosting about 2/3 of the way up the side of the cake. Smooth with your bench scraper, and repeat the process with red frosting around the bottom 1/3 of the cake.
- Sprinkles are optional, but I thought the red/orange/gold Old Fashioned blend from FancySprinkles made the base of the cake more fun! Wilton’s Gold Edible Glitter is another fun option. Center your pumpkin on top of the cake – and you’re done! Enjoy!
Video
Nutrition
Did you make this Pumpkin Bourbon Cake?
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