Ginger Spiced Pumpkin Pie Cake
Piecaken, why not? This cake combines everybody's favorite pumpkin pie with ginger spice cake. Cover it all in vanilla swiss meringue buttercream to form a Thanksgiving miracle. Why not layer a moist spice cake with silky pumpkin pie?
Ginger Spiced Pumpkin Pie Cake
Ginger Spice Cake
1/2 cup unsalted butter
2 eggs
1/2 cup granulated sugar
1 cup unsulphured molasses
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
a pinch of salt
1 cup warm water
Pumpkin Pie Layer
15 oz of fresh or canned pumpkin puree
14 oz can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon of salt
1/2 package of refrigerated pie dough
Vanilla Bean Swiss Meringue Buttercream
5 egg whites
1 1/2 cup sugar
1 1/2 cup cold butter, cubed
1 tsp vanilla bean paste
ginger spice cake:
Preheat the oven to 350 degrees F. Grease and add parchment circles to three 6 inch round cake pans.
Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy. Add molasses until full combine.
Meanwhile, in a medium bowl stir together flour, baking soda, cinnamon, ginger, clove, nutmeg and salt.
Add eggs to the butter mixture one at a time and beat until fully combine and the volume has increased. Then, alternatively add flour mixture and warm water to butter mixture (beginning and ending with flour) and beat until just combined.
Divide the batter into three 6 inch cake pans. Bake for 20 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.
pumpkin pie layer:
Preheat the oven to 425 degree F.
Using the top of a 6 inch cake pan as a guide, cut out two circle from your pie dough. (You can use the remain dough for decoration on the cake later). Prepare the cake pan with butter and parchment. Place the dough in the pan with a small lip around the sides of the pan. Place the pan with the dough in the fridge to chill while you make the pie filling.
In a large bowl whisk together the pie filling ingredients until fully combine. Remove the crust from the fridge and pour filling into the pan. Place in the oven and bake 10 minute. Then, lower the oven temp to 350 degree F and cook for 25-30 minute until fully set.
Remove from he oven and let cool completely. Then refrigerate for at least 2 hours (you can make this the night before your cake to make sure it is fully set before assembly). Once fully cooled and chilled, run a knife along the side of the pie and invert to release it from the pan. It can help to use a cardboard cake circle to invert the pie.
vanilla bean swiss meringue buttercream:
In a heat proof bowl over a pot of simmering water, whisk together the egg whites and sugar constantly but gently until a candy thermometer reads 160 degrees fahrenheit.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk the meringue mixture on medium speed until the bowl is room temperature (neutral not warm) to the touch and the meringue has reached soft peaks.
Then, switch to the paddle attachment and incorporate the butter cube by cube. Keep mixing until the buttercream reaches a smooth consistency. Mix in vanilla and spices until incorporated.
If you find your buttercream is too runny after all of the butter is incorporated. Put the bowl and its contents into the refrigerator for 20 minutes and then return to the mixture and beat until smooth.
