Name: Moist Pumpkin Cake
Yield: Makes one 8-inch layer cake
Ingredients: 1 vanilla bean, split lengthwise; 250 grams (8¾ ounces) cake flour; 60 milliliters (2 ounces) buttermilk; 1½ teaspoons ground cinnamon; 10 grams (2 teaspoons) baking powder; Butter and flour for pans; ½ teaspoon salt; 1½ teaspoon ground cardamom; Cream Cheese Frosting; 390 grams (13¾ ounces) solid-pack canned pumpkin; 300 grams (11 ounces) sugar; 170 grams (6 ounces) unsalted butter, at room temperature; ½ teaspoon baking soda; 3 large eggs, at room temperature; ½ teaspoon ground allspice

Preparation info

Makes
one
8 inch layer cake

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

I always get the same reaction when I make this cake: a lukewarm “oh” when I say what it is, then people try it and it’s “OHHHHHHH.” Pumpkin cake may not sound super sexy, but the amazing texture and moisture in this one makes it a cake to die for. Add the cream cheese frosting and you have a sensation!