Introduction
Pumpkin mousse cake is a delightful dessert that combines the rich and cozy flavors of pumpkin with the light and airy texture of mousse. Perfect for the fall season, this cake is an exquisite treat for family gatherings and special occasions alike. With layers of fluffy pumpkin mousse and a smooth cake base, it promises to leave a lasting impression on anyone who tastes it.
Detailed Ingredients with measures
For the cake:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 cup pumpkin puree
For the mousse:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon pumpkin pie spice
– 1 cup pumpkin puree
– 1 teaspoon gelatin powder
– 2 tablespoons water
– 1 teaspoon vanilla extract
Prep Time
The prep time for this pumpkin mousse cake is approximately 30 minutes. This includes gathering all your ingredients and preparing the cake batter and mousse mixture.
Cook Time, Total Time, Yield
The cook time is about 25-30 minutes for baking the cake. Once assembled, the total time, including chilling, will be approximately 4 hours. This recipe yields about 8 servings, making it a perfect dessert for sharing with friends and family. Enjoy this delicious pumpkin mousse cake as a wonderful conclusion to your meal!
Detailed Directions and Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Step 2: Combine Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the butter and sugar together until the mixture is light and fluffy.
Step 4: Add Eggs and Pumpkin
Add the eggs one at a time, mixing well after each addition. Then add the pumpkin puree and vanilla extract.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
Step 6: Bake the Cake
Pour the cake batter into the prepared pan and smooth the top. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Prepare the Mousse
In a bowl, beat the heavy cream until soft peaks form.
Step 9: Mix Pumpkin and Spices
In a separate bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extracts.
Step 10: Fold in the Whipped Cream
Gently fold the whipped cream into the pumpkin mixture until well combined.
Step 11: Assemble the Cake
Once the cake has cooled, slice it in half horizontally. Spread a layer of pumpkin mousse on the bottom half and then place the top half back on.
Step 12: Chill the Cake
Refrigerate the assembled cake for at least 2 hours to allow the mousse to set.
Step 13: Serve the Cake
Once set, slice and serve the cake, garnishing with additional whipped cream or spices if desired.
Notes
Note 1: Pumpkin Puree
Ensure to use pure pumpkin puree, not pumpkin pie filling.
Note 2: Storage
The cake can be stored in the refrigerator for up to 3 days.
Note 3: Serving Suggestions
Serve with a sprinkle of cinnamon or a dollop of whipped cream for extra flavor.
Note 4: Gluten-Free Option
You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
