Pumpkin Poke Cake
Pumpkin cake poked to heaven and back then filled with homemade vanilla pudding spiked with rum and topped in a spiced brown buttercream!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups pumpkin puree (335g)
- 3 tsp cinnamon (7g)
- 2 tsp ginger (4g ground)
- 1/2 tsp nutmeg (1g ground)
- 1/2 tsp cloves (1g ground)
- 1/2 tsp all spice (1g)
- 1 tsp salt (5g)
- 1 tsp baking soda (7g)
- 4 tsp baking powder (16g)
- 4 cups all-purpose flour (480g)
- 2 2/3 cups brown sugar (467g dark, packed)
- 4 large eggs
- 1 cup buttermilk (237mL)
- 1 cup butter (225g unsalted, room temp)
- 1/2 cup sour cream (120g)
- 2 tsp orange blossom water (10mL)
- 2 tsp vanilla (10mL)
- 1/2 cup sugar (100g)
- 3 tbsp cornstartch (23g)
- 1 pinch salt
- 2 cups whole milk (473mL)
- 2 egg yolks
- 2 tablespoons butter (28g unsalted)
- 1 teaspoon vanilla extract (5mL)
- 1 1/2 tablespoons dark rum (22mL)
- 1 1/2 cups butter (340g browned)
- 1 pound confectioners sugar (454g)
- 3 tablespoons cream (45mL)
- 2 teaspoons cinnamon (5g)
- 1/2 teaspoon ginger (1g)
- pinch nutmeg
- pinch cloves
- 1/2 teaspoon all-spice (1g)
- 1/2 teaspoon salt (2.5g)
- 2 teaspoons vanilla (10mL)
Instructions
- 1
For the Cake:
- 2
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with parchments paper. Add 10 cupcake papers to a cupcake tin.
- 3
Mix the buttermilk, vanilla, orange blossom and sour cream in a glass and set aside.
- 4
Sift the dry ingredients (except the sugar) together and give a good whisk to mix well.
- 5
Cream the butter and sugar together in a stand mixer fitted with a paddle attachment for approximately 4 minutes on medium.
- 6
Add the eggs one at a time making sure each is incorporated well before adding the next.
- 7
Add the flour mixture mixture in three batches alternating with the milk mixture. Making sure you start and end with the flour mixture. Do not over mix, just beat until combined.
- 8
Mix in the pumpkin puree. Scrape down the sides of the bowl and make sure the pumpkin is well incorporated.
- 9
Pour batter into cake pan and excess into cupcakes. Bake the cake at 350 degrees for about 30 minutes or until the center is set.
- 10
Bake the excess cupcakes for about 15 to 20 minutes at the same temperature.
- 11
Allow cake to rest for about 10 minutes, then invert onto either a wire rack or a large plate. Move to parchment paper, allow to cool to room temperature.
- 12
Set the excess cupcakes aside to cool.
- 13
For Vanilla Pudding:
- 14
Whisk sugar, cornstarch, and salt in a saucepan.
- 15
Add milk into the sugar mixture. Stir until a paste. Combine milk and egg yolks.
- 16
Cook the mixture on a low heat, while stirring continuously. Let the mixture thicken and don't over boil. Turn off the heat. Add butter, rum and vanilla.
- 17
Transfer mixture to a bowl. Create an airtight seal with plastic wrap. Move to the refrigerator for about an hour until chilled.
- 18
For the Browned Buttercream:
- 19
Cook over medium heat, while stirring frequently until butter is golden brow. Transfer to bowl and whisk in spices. Allow to cool to room temperature.
- 20
In a standing mixer fitted with a paddle attachment, beat the butter on low speed. Add sifted confectioners' sugar. Continue mixing on low. Drizzle in vanilla and cream. Mix until desired consistency is reached.
- 21
For the Assembly:
- 22
Use a round dowel or any handy kitchen tool to poke holes into the cake.
- 23
Use a knife or offset spatula to spread the pudding over the sheet. Press into the holes. Remove excess with a spatula and allow to soak in.
- 24
Smooth on the buttercream.