Pumpkin Bourbon Cake
Move over, PSL...this Pumpkin Bourbon Cake adds a delicious layer of rich bourbon flavor to a seasonal favorite!
Servings: 16 servings
Calories: 734kcal
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
Serving: 1slice | Calories: 734kcal | Carbohydrates: 105g | Protein: 8g | Fat: 32g