Thursday, November 26, 2015

Pumpkin Tiramisu Cake

Happy Thanksgiving, friends and fellow bakers!

Thanksgiving is one of my favorite American holidays. We don't celebrate this day in Sweden (we should!), but I think we can all agree that we have so many things to be grateful for. And what better way to celebrate than to eat delicious food with your loved ones!

One thing I love about Thanksgiving is the use of pumpkin. And, as you might know, I also love coffee. Now, how about combining both into a cake, filling it with mascarpone buttercream, and topping it all with chocolate shavings? I nearly fell off my chair when Teresa Huff posted the Pumpkin Tiramisu Cake on the Cake Blog. I just had to make it!

Whatever you're making today, enjoy your dinner and hug your loved ones a little extra. Happy Thanksgiving, everyone!

Pumpkin Tiramisu Cake
by Teresa Huff of Style Sweet CA

For the Pumpkin Spice Cake:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1/4 cup grapeseed or vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1 can (15 ounces) pumpkin puree


Preheat oven to 350 degrees.  Grease and flour two 8-inch cake pans and set aside.
Sift together the flour, baking powder and pumpkin pie spice.  Set aside.
Using an electric mixer, beat the butter until creamy.  Add in the oil, sugar, brown sugar and mix until combined.
Add in the eggs, one at a time, and mix until combined.
In two batches, stir in the dry ingredients.
Fold in the pumpkin puree.
Divide the batter between the two prepared pans and bake for about 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 15 minutes before removing the cakes from their pans.

For the Coffee Soak:

1/4 cup coffee liqueur
1/4 cup water
2 teaspoons instant espresso powder
1/2 cup sugar


Combine all of the ingredients in a saucepan and place over medium-high heat.  Bring the minute to a boil, then reduce the heat to a simmer.  Simmer for about 10 minutes or until the syrup thickens slightly.  Remove from heat and let cool slightly before using.

Mascarpone Buttercream
by Evesfika

1 stick butter, softened
6 oz mascarpone
3-4 cups powdered sugar, sifted
2 tsp vanilla
a pinch of salt
a pinch of cinnamon


Beat the butter and mascarpone with a stand mixer. Add the powdered sugar, one cup at a time, until combined. Add the vanilla, salt and cinnamon. Mix until fully incorporated.

For the Assembly:

Once the cake has cooled, generously brush on the coffee syrup.  Fill a pastry bag fitted with an open star tip with the frosting and pipe stars on one of the layers of cake.  Place the second layer of cake on top and repeat.  Dust the top of the cake with cocoa powder or a generous handful of chocolate shavings.