Pumpkin Tiramisu Cake Recipe

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 season and all its delicious flavors! 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! 😉

Batter Ingredients

I used home eggs, organic sugar (you may use granulated sugar as well), organic all-purpose flour (regular all-purpose flour works well too), and homemade pumpkin puree. Click HERE to see a step-by-step photo tutorial on how to make homemade pumpkin puree and click HERE to see the video on how to make pumpkin puree.

Frosting Ingredients

Batter Instructions

1. Measure out all dry ingredients, mix them all together with a wire whisk. Set aside until ready for use.

2. Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes. Reduce mixing speed to medium/low homemade pumpkin puree and add vanilla. Mix for another minute or so.

3. Remove bowl from mixer stand and add mixed dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into egg mixture in 2 separate additions. Carefully mix the dry ingredients with each addition trying not to deflate air pockets as much as possible.

4. Divide batter evenly into 3 – 10” baking pans greased with butter (I use a cup scooper to divide batter evenly into pans). Bake in a preheated oven at 350 F (180 C) for 18 minutes.

5. Remove from the oven; let them cool in pans for 10 minutes before removing the cake sponges from pans.

6. Cool sponges completely before frosting.

Frosting Instructions

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.

Assembling Instructions

Place some of the cream into a piping bag with large Wilton Decorating Tip 6B attached. 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! ????

Serve with a hot cup of coffee or tea.

5 from 3 votes

Print

Pumpkin Tiramisu Cake Recipe

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. Give it a try!

Author: Valya of Valya's Taste of Home

Ingredients

• Batter Ingredients
• 8 medium – 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
• Frosting Ingredients
• 16 oz 454 g – softened cream cheese
• 1 cup 11o g – confectioners’ sugar
• 4 cups 1 L – cold heave whipping cream (I used 40 % fat)
• 1 cup 250 ml – freshly brewed espresso
• 1 tbsp. – cocoa powder for dusting

Instructions

1. Batter Instructions
2. Measure out all dry ingredients, mix them all together with a wire whisk. Set aside until ready for use.
3. Preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes. Reduce mixing speed to medium/low homemade pumpkin puree and add vanilla. Mix for another minute or so.
4. Remove bowl from mixer stand and add mixed dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into egg mixture in 2 separate additions. Carefully mix the dry ingredients with each addition trying not to deflate air pockets as much as possible.
5. Divide batter evenly into 3 – 10” baking pans greased with butter (I use a cup scooper to divide batter evenly into pans). Bake in preheated oven at 350 F (180 C) for 18 minutes.
6. Remove from the oven; let them cool in pans for 10 minutes before removing the cake sponges from pans.
7. Cool sponges completely before frosting.
8. Frosting Instructions
9. 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.
10. Assembling Instructions

11. Place some of the cream into a piping bag with large Wilton Decorating Tip 6B attached. 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. 

Enjoy!

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. Thank you for your support!)

PIN ME!

Love What You See? Please Share!