Who’s enjoying the pumpkin season? Here is another tasty pumpkin recipe for you’ll to adore! This Pumpkin Tiramisu Cake Recipe is the perfect segue into the colorful Fall and all its delicious flavors season, just as much as S’mores Tiramisu Cake into the summer! It is not overly sweet but is very fluffy, moist, and delicious.
It’s perfect for this time of the year because this cake is loaded with all the flavors of fall season you’ve been waiting to enjoy with a cup of coffee at any of your gatherings.
Also, it’s super easy to make and no extensive cake decoration skills are needed for a fabulous presentation. The finished product …
… looks absolutely stunning and will please your guests just as much as the flavors will. Pumpkin spiced pie with tasty homemade pumpkin puree-soaked cake sponges, paired with home-brewed espresso go together marvelously.
Beautifully piped soft tasty frosting and the dusted cocoa powder give this cake a stunning look that’s too good to pass up. When describing the taste of the cake, the first word that comes to mind is amazing! Your mouth waters just by the looks of it, and the taste won’t disappoint. It is a blessing straight from heaven. Give it a try! 😉
Pumpkin Tiramisu Cake Batter Ingredients
- Medium eggs
- Organic sugar
- Homemade pumpkin puree
- Pure vanilla extract
- Organic all-purpose flour
- Sea salt
- Baking powder
- Cinnamon
- Pumpkin pie spice seasoning
Substitute Tips for Making Pumpkin Tiramisu Cake
- Organic sugar can be substituted with regular white sugar.
- Organic all-purpose flour may be replaced with regular all-purpose flour.
- Homemade pumpkin puree can be substituted with organic canned store-bought puree.
- Click HERE to see a step-by-step photo tutorial on how to make homemade pumpkin puree.
- Click HERE to see the video on how to make pumpkin puree.
Pumpkin Tiramisu Cake Frosting Ingredients
- Softened cream cheese
- Confectioners’ (powdered) sugar
- Heavy whipping cream (I used 40 % fat, cold)
- Freshly brewed espresso
- Cocoa powder (for dusting on top of the cake)
Pumpkin Tiramisu Cake Batter Instructions
First thing first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
Remove bowl from the mixer stand and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions. Carefully mix in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
Divide batter evenly into 3 – 10” baking pans greased with butter (I used a cup scooper to divide batter evenly into pans). Bake in a preheated oven at 350 F (180 C) for 18 minutes.
Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from baking pans.
Remove cake sponges from pans and cool completely before frosting.
Pumpkin Tiramisu Cake Frosting Instructions
While the cake sponges are cooling, make the frosting. Start by beating softened cream cheese and confections’ sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through.
Then add cold heavy whipping cream, and beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
Pumpkin Tiramisu Cake Assembling Instructions
Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream. Place cake sponge onto a cake platter and soak with freshly brewed espresso. Pipe out starts on top of the cake sponge. Then place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
Refrigerate the cake for at least 4 hours or overnight before serving.
If you make this Pumpkin Tiramisu Cake Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Enjoy with a hot cup of coffee or tea. Yum!
This Pumpkin Tiramisu Cake Recipe is the perfect segue into the colorful Fall season and all its delicious flavors! It is not overly sweet but is very fluffy, moist and delicious.
- Tiramisu Pumpkin Cake Batter Ingredients
- 8 medium – eggs (I used home eggs)
- 1 cup (200 g) – organic sugar
- 1 cup (250 ml) – homemade pumpkin puree
- 1 tsp. – pure vanilla extract
- 3 cups (384 g) – organic all-purpose flour
- ¼ tsp. – sea salt
- 1 tsp. – baking powder
- 1 tsp. – cinnamon
- ½ tsp. – pumpkin pie spice seasoning
- Tiramisu Pumpkin Cake Frosting Ingredients
- 16 oz (454 g) – softened cream cheese
- 1 cup (110 g) – confectioners’ sugar
- 4 cups (1 L) – cold heavy whipping cream (I used 40 % fat)
- 1 cup (250 ml) – freshly brewed espresso
- 1 tbsp. – cocoa powder for dusting
-
Tiramisu Pumpkin Cake Batter Instructions
-
First things first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
-
Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light, fluffy and pale yellow in color. Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
-
Remove bowl from the mixer stand and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions. Carefully mix in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
-
Divide batter evenly into 3 – 10” baking pans greased with butter (I used a cup scooper to divide batter evenly into pans). Bake in a preheated oven at 350 F (180 C) for 18 minutes.
-
Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from baking pans.
-
Remove cake sponges from pans and cool completely before frosting.
-
Tiramisu Pumpkin Cake Frosting Instructions
-
Next, while the cake sponges are cooling, make the frosting. Start beating softened cream cheese and confections’ sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through. Then add heavy whipping cream, beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
-
Tiramisu Pumpkin Cake Assembling Instructions
-
Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream. Place cake sponge onto a cake platter and soak with freshly brewed espresso. Pipe out starts on top of the cake sponge. Then place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
-
Refrigerate the cake for at least 4 hours or overnight before serving.
-
Enjoy with a cup of hot tea or coffee.
Enjoy!
Wait! Need more cake? Check these out:
Apricot Bee Cake Recipe
S’mores Tiramisu Cake Recipe
Chocolate Meringue Cake Recipe (Piano Version)
Drunken Cherry Cake Recipe
Healthier Homemade Carrot Cake
Chocolate Cherry Cake
“Apple” Cake
Also, check out Dessert Category for much more deliciousness!
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
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This recipe was updated on November 23, 2020.
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Looks stunning! My 2 favorite flavors, yum!
Thank you! The two flavors do match together well! Enjoy!
Wow, so beautiful and delicate! I’m making this fo Thanksgiving. Thank you for the recipe!
You are very certainly welcome Mary! This cake is perfect for Thanksgiving. Enjoy!
If I don’t have homemade pumpkin purée, will the store bought in the cans work well for this recipe also?
It should work as well. You may need to reduce the flour amount a little, because the store bought pumpkin puree is much thicker.
I made this cake following the recipe as written. My cake turned out very dense and not at all like the sponge/biskvit cakes I’m used to. Seemed to me like there is too much flour for the amount of eggs/sugar ratio. Also, this much flour made the cake taste and have texture more like a bread. I wonder if something went wrong or is it supposed to be like that?
It sounds like air bubbles were deflated during mixing (it got over mixed). The ratio is correct. The batter before baking should be very airy or foamy. The cake sponges should be very light, airy, and soft (just like the pictures show) after they get backed. Give another try, practice makes perfect!
The cake layers are not spongy. I was careful when mixing batter. Too much flour? I like the idea of pumpkin tiramisu, but something went wrong.
I never had any issues with this cake not turning out spongy. It’s hard for me to say what went wrong without more information. I would suggest not to give up and try again.
Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
I’m pleased to hear that. It’s one of my family favorites as well. Thank you for an amazing review!