Spiced Pumpkin Butter Cake

Spiced Pumpkin Butter Cake

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Credit: Megan Ketover, Pastry Chef, Orchids at Palm Court, Cincinnati
The National Culinary Review, November/December 2015


1 lb. butter
1 lb. sugar
2 t. vanilla
2 T. bourbon
3 eggs
5 oz. pumpkin
13 oz. cake flour
2 t. baking powder
Pinch nutmeg
¼ t. green cardamom
¼ t. ginger
½ t. cinnamon
1 t. kosher salt
Pumpkin Custard (recipe follows)

Pumpkin Custard
10 oz. pumpkin, baked, pureed
1 t. ground cinnamon
1 black cardamom pod
¼ t. grated nutmeg
¼ t. ground cloves
16 oz. whole milk
1 t. pure vanilla extract
1 vanilla bean
½ t. kosher salt
6 eggs
8 oz. granulated sugar
2 oz. cornstarch


1) Cream together butter and sugar until light and fluffy. Add vanilla, bourbon, eggs and pumpkin.

2) In separate bowl, whisk together flour, baking powder, nutmeg, cardamom, ginger, cinnamon and salt; add to creamed mixture.

3) Portion into cake molds; add pumpkin custard in center. Bake 15-20 minutes in 350°F oven until light-golden and baked through.

For pumpkin custard:
Heat together pumpkin, cinnamon, cardamom pod, nutmeg, cloves, milk, vanilla extract, vanilla bean and salt. Cover; infuse for 5 minutes. In another bowl, whisk together eggs, sugar and cornstarch. Temper hot milk mixture into egg mixture. Return to pan; cook, whisking continuously until thick and glossy.


20 (2-inch) individual cakes


Bread/Pastry, Dessert, The National Culinary Review

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