Happy fall! I know fall started weeks ago, but now that I’m visiting my parents in Indiana, it actually fells like it. I haven’t lived in a cold climate for almost 10 years now, and it’s been a long time since I’ve seen fall colors. This year, I caught more of the tail end yellows and browns than the bright reds and oranges, but it was still nice to see. This pumpkin layer cake is the perfect fall dessert, and would make a great addition to your Thanksgiving spread.
You may be wondering why you should care yet about another pumpkin cake recipe on the internet. Here’s why:
1. It’s small (only 6 inches) but really tall.
2. Swiss meringue buttercream can be made with cream cheese! (keep reading for details)
3. It looks good naked.
Let’s start with the naked part. I’ve been wanting to try frosting a cake this way forever, but I just can’t let go, and I keep frosting until I have smooth sides and a straight top. Seriously, it’s like a disease. Who knew there was such a thing as frosting OCD. Anyway, I thought fall might be a good time to experiment with a more rustic look, and luckily this time (partially because I was short on time), I didn’t overwork it.
This doesn’t mean that the cake is short on frosting by any means. There are piles of Swiss meringue buttercream in between each layer. While we’re on the subject of frosting, let’s talk about this cream cheesy Swiss meringue buttercream. I was planning to make a regular SMBC with brown sugar instead of white, but when I found this cream cheese variation on Bravetart’s website, I was sold. This has to be the world’s most perfect frosting. If you think American buttercream is too sweet, you will love the subtle sweetness and caramel notes of this brown sugar frosting. And if you think SMBC is too buttery (a common complaint) the addition of the cream cheese tames the butteriness. I also added a couple of teaspoons of cinnamon, which was enough to give a good kick, but not enough to obliterate the flavor of the brown sugar. It’s truly a crowd pleaser.
I’m a fan of really tall cakes, but if you want to make this and transport it somewhere, I would recommend using 7-inch pans. The 6-inch version was just a little too tall to fit in my cake caddy, and a 7-inch version would still have the tall, show stopping quality while being a little easier to transport. If you do use 7-inch pans, I would start checking the cake at around 30 minutes, as it won’t take quite as long to bake.
If you’re new to or wary of Swiss meringue buttercream, here are a few links that will make your life easier.
Swiss Meringue Buttercream by Bravetart
Swiss Meringue Buttercream Demystified by Sweetapolita- this one has a step-by-step tutorial
Swiss Meringue Buttercream by Sprinkle Bakes- this one has a video tutorial
How To Fix Swiss Meringue Buttercream by Confections of a Foodie Bride- this one has trouble shooting tips that have saved me on more than one occasion. If you keep beating and the frosting just won’t come together, the microwave trick really works!
Don’t forget to wipe down all of your tools with vinegar before you start, as greasy utensils make for a weepy meringue. Also, some of these tutorials switch over to the paddle attachment at some point, but I use the whisk attachment the whole time.
Update 10/7/15: After making this frosting several times, I’ve changed the mixing method and have had much better success. I hope you will too!
