Every Thanksgiving, I look forward to a few things: 1) cooking all day with my mother in law with the music blasting our favorite dance-worthy hits, and 2) getting to make a delicious, eye-catching dessert that the whole family can enjoy. The Thanksgiving meal is my absolute favorite to eat too, especially when surrounded by my loved ones, so this holiday really checks all the boxes for me. And since I’m always on dessert duty (I take my role very seriously!) I’m always trying out new recipes to compliment the family favorites. This year, I thought I’d go a little above and beyond and translate the classic pumpkin pie into cake-form, which is how this Momofuku-inspired Pumpkin Pie Cake was born:

Whether I’m keeping it classic with a pie or creating something more ambitious, JOANN is always my go-to for baking supplies. They’ve got an unparalleled selection of bakeware, piping tips, sprinkles, and basically everything you could need to create the dessert you’re imagining and then some. Just look at all of these pretty cake creations I’ve made with JOANN supplies in the past. You’ll also find everything you need to make your Thanksgiving table beautiful – floral arrangements, place settings, dishes, home decor, and basically all the materials you could ever need for DIY projects.

In the case of this Pumpkin Pie Cake, I shopped my local JOANN store for acetate sheets, a springform cake pan, hefty piping bags, and the ideal piping tip to pipe that toasted meringue on top. If you don’t live near a JOANN store, be sure to check out their online collection to get what you need. 

This Pumpkin Pie Cake has layers of tasty elements going on: I used my Pumpkin Layer Cake recipe for the cake layers and filled them with Pumpkin Creme Filling, Brown Sugar Buttercream, and pie crust pieces.

Using the springform pan lined with acetate, I was to assemble this Pumpkin Pie Cake in such a way that you can see each and every layer. I love that this assembly technique is so easy to put together and you truly don’t have to fuss about decorating perfectly. The layers are the showstopper. And an extra added bonus: it’s quick. You can make all of the elements ahead and spend just a few minutes putting it all together, which we all know is a life saver when planning and cooking an elaborate Thanksgiving meal.

To top it all off, I piped my easy (only four ingredients!) Marshmallow Meringue recipe with Wilton tip 8B around the edges and toasted them with my kitchen torch. Busting out that kitchen torch might just be my favorite part of it all!

I’ll be sharing the recipes for each layer of this Pumpkin Pie Cake and all the info you need to assemble it below. First, here’s a video of the assembly process to inspire you: 

If you’re into cake tutorials like this one, head on over to my YouTube Channel. You’ll find all sorts of cake decorating tutorials, recipes, and my entire Cake Basics series in video format. I’m always adding new videos there, so be sure to hit the subscribe button so you’ll always be the first to know about a new one.

Materials You Will Need:

• 6” Springform Cake Pan
• Acetate Sheets
• Scotch Tape
• Piping Bags 
• 6 inch cake board
• Small icing spatula 
• Three 6-inch pans for baking the cake layers 
• Wilton Tip 8B (or other decorative piping tip of your choice)
• A kitchen torch (if planning on toasting the meringue)
• The recipes below

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Pumpkin Pie Layer Cake

Layers of perfectly spiced Pumpkin Cake, Pumpkin Creme Filling, Brown Sugar Buttercream, and crushed pie pieces. Assembled with exposed layers and topped with toasted Marshmallow Meringue for an easy, eye-catching dessert for Thanksgiving (or any special occasion!)

Servings 20 slices

Ingredients

Pumpkin Cake

• 2 3/4 Cups (290g) cake flour, sifted before measuring
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp allspice
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (140g) packed brown sugar
• 1 Cup (205g) white granulated sugar
• 3 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 1/2 Cups (12oz) pumpkin purèe
• 1 Cup (240ml) full fat buttermilk, room temperature DIY recipe in notes section below

Brown Sugar Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 1/2 Cup (95g) packed brown sugar
• 3 1/2 Cups (420g) powdered sugar
• 2 tsp pure vanilla extract
• 3 Tbsp whole milk, room temperature
• 1/4 tsp salt, or to taste

Pumpkin Creme Filling

• 1 Cup (240ml) heavy whipping cream
• 1 Cup (120g) powdered sugar
• 1 Cup (8oz) cream cheese, softened
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 Cup (8oz) pumpkin purèe
• 1/2 tsp pure vanilla extract

Vanilla Milk Soak

• 1/3 Cup (80ml) whole milk
• 1 tsp pure vanilla extract

Additional Elements

• 1 package of store bought pie crust or ½ batch of your preferred homemade pie crust recipe, baked and crushed into pieces
• 1/2 batch Marshmallow Meringue Frosting (make as a last step) Recipe linked in assembly instructions below

Instructions

Make the Pumpkin Cake

• Preheat the oven to 350ºF and prepare three 6-inch cake pans by spraying the sides with cooking spray and placing a wax or parchment paper circle into the bottom of each one. Measure the cake flour by spooning into your measuring cup and leveling it. Place it into a medium sized bowl and add the baking powder, baking soda, salt, ground cinnamon, allspice, nutmeg, and ground ginger. Whisk together and set aside.
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for two minutes until it's light and fluffy. Add in white and brown sugars and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add pumpkin puree and vanilla and mix for one minute on medium-high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the buttermilk in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. Batter will be slightly thick, but pourable.
• Pour batter evenly between the cake pans (fill them no more than ⅔ full) and bake for 35-40 minutes, until a toothpick inserted comes out clean. Cool the cakes in the pan for ten minutes before removing and continuing to cool on a wire rack or flat surface.

Make the Brown Sugar Buttercream

• With a hand mixer or paddle attachment on your stand mixer, cream the butter and brown sugar on medium-high until it’s creamy, light, and homogenous. About 4 minutes.
• With the mixer on low, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
• Add vanilla, milk, and salt and mix on low for another minute until fully incorporated.

Make the Pumpkin Creme Filling

• Chill a metal mixing bowl or the bowl of your stand mixer in the freezer for 15 minutes. Once the bowl is chilled, add to it the heavy whipping cream and powdered sugar. Beat with a whisk attachment (a stand mixer or hand mixer will work for this) on high until peaks form and the mixture is thick and whipped, about 5 minutes. Remove the whipped cream mixture from the mixing bowl and set aside in a separate bowl.
• Add the softened cream cheese, canned pumpkin, vanilla, cinnamon, and nutmeg into the mixing bowl and mix on medium speed until it’s fully combined and there are no lumps, about 5 minutes.
• Using a rubber spatula, fold the whipped cream mixture into the pumpkin mixture until combined. Store in the refrigerator in an airtight container if not using immediately.

Make the Vanilla Milk Soak

• Combine the whole milk and vanilla. Set aside if using right away or refrigerate until ready to use.

Notes

Assembly + Make Ahead Tips are all below

Assembly 

Once the Pumpkin Cake layers are cooled completely, torte each one with a cake leveler or serrated knife to make them all the same height. 

Cut one of the 12 inch sheets of acetate into two 6 inch pieces by folding it in half and using an exacto knife (or scissors) to slice it in two. 

Line the springform cake pan with both trimmed sheets of acetate. Tape the sides together using a couple pieces of Scotch Tape on the outside to keep the acetate level during the assembly process. 

Place a cardboard cake board into the bottom of the acetate lined pan before placing the first layer of Pumpkin Cake on top. Then, brush a layer of Vanilla Milk Soak on top. 

Pipe an even layer of Brown Sugar Buttercream over the top of the cake layer and smooth it down with an icing spatula. No need to get it completely smooth, but do make sure it’s as level as possible and reaches the acetate edges.

Generously sprinkle pie crust pieces over the top of the Brown Sugar Buttercream and pat them down with the back of your hand.

Pipe an even layer of Pumpkin Creme Filling over the top of the pie crust pieces and smooth it down with an icing spatula. Again, no need to get it completely smooth, but do make sure it’s as level as possible. 

Repeat steps 3 through 6 until you’re ready to add the final layer of cake.

For the final cake layer, turn it upside down (so that the bottom of the cake is the top) before placing it on top of the Pumpkin Creme Filling. 

Pipe a final layer of Brown Sugar Buttercream on top of the final cake layer and smooth it down with your angled spatula, then pipe a layer of Pumpkin Creme filling on top. Use your spatula to create a decorative swirl on top of the Pumpkin Creme Filling.

Place the entire cake into the refrigerator for at least one hour, or overnight to allow everything to set firmly. The exposed cake layers will be protected from getting dry because of the acetate siding and the Pumpkin Creme Buttercream on top. Once it’s set and ready, remove the cake from the springform pan and carefully peel away the acetate. 

Make a half batch of my Marshmallow Meringue Frosting (note that since it’s a half batch, the cooking/whipping times will be about 2 minutes each instead of 4). 

Fit a piping bag with Wilton Tip 8B before filling it with the meringue, then pipe stars with the meringue around the top edge of the cake. Use a kitchen torch to toast the meringue stars.

Make Ahead Tips & Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

The Pumpkin Cake Layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.

The Brown Sugar Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency. 

The Pumpkin Creme Filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Give it a few stirs right before you’re ready to use it. 

The Vanilla Milk Soak can be made ahead and stored in an airtight container in the refrigerator for one week (go by the expiration date on your milk though). 

For the pie pieces, I used store bought pie crusts and baked them according to the box instructions, then crumbled them up into little pieces. You are more than welcome to use your favorite from-scratch recipe as an alternative. 

The Marshmallow Meringue needs to be made as a final step in the assembly process to make sure it maintains perfect piping consistency. 

The fully assembled cake can be stored in the refrigerator (toasted meringue piping and all!) for up to two days before serving. You’ll want to wrap the sides of the cake in plastic wrap to keep them from drying out. Be sure to take the cake out of the refrigerator about an hour or two before serving, because cake always tastes better at room temperature. 

If you’re looking for an easy, creative alternative to the classic Thanksgiving desserts this year, this recipe is sure to be a hit. It’s got all the Fall flavors you want in a Thanksgiving dessert, but it’s much prettier to look at and can be made in advance so you don’t have to stress about whipping it all up day-of. Regardless of what’s on your dessert menu this year, JOANN has all the tools you need to create something stunning and delicious. And remember, with a huge assortment of floral arrangements, Thanksgiving decor, and supplies you need for any DIY projects, you’ll find all of that there too (and so much more). 

Happy Thanksgiving, y’all. I hope you all have endless lists of what you’re thankful for this year and get to share it all with family and friends. And please let me know if you make this cake recipe! Leave a comment below to tell me about it or tag @sugarandsparrowco and @joann_stores on Instagram to show us – love to see what you create!

Disclaimer: I was compensated by JOANN for my work of creating this project, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post A Pumpkin Pie Layer Cake Recipe That’s Easy & Eye-Catching appeared first on Sugar & Sparrow.

When I was creating my S’mores Cake Recipe, I thought it would be amazing to pipe some pretty marshmallow fluff on top and toast it. The problem was, the jar of Kraft Marshmallow Creme I started with in recipe testing was not pipeable and quickly lost its shape, melting into pools of goo all over the cake. It was a happy accident though, because instead I concocted a homemade version that is pipeable, holds its shape perfectly, and looks amazing when toasted! And this homemade Marshmallow Meringue is so tasty, you’ll forget all about that store bought stuff. 

You can totally frost an entire cake with this Marshmallow Meringue, but my favorite way to use it is for piping pretty accents and toasting them with my kitchen torch. The toasted portions of my S’mores Cake Recipe, S’mores Cupcake Recipe, and Banana Nutella Cake all feature this recipe. You don’t have to stop at accents though – this Marshmallow Meringue is super light and fluffy, making it perfect as a filling or frosting for cakes and cupcakes. Feel free to get creative! 

There are only four ingredients in this recipe, but they’re all super important. When whipped, the egg whites give structure, the sugar helps bind it all together and sweeten it, the vanilla is responsible for making it taste like marshmallowy goodness, and the cream of tartar helps it hold its shape. Don’t skip the cream of tartar! I know it might be tempting, but it’s truly a must. 

This Marshmallow Meringue can be made ahead, but if you want the best consistency for piping and frosting, I recommend using it immediately. That means if you want to use it with any piping tips or frost a cake with pretty peaks, you’ll want to whip it up as a last step in your decorating process vs. a make-ahead recipe. You can store the Marshmallow Meringue for up to two days in the refrigerator if you’re planning on using it as a filling, it just won’t be as spreadable and easy to work with for frosting and piping. 

My favorite part about using Marshmallow Meringue is breaking out my kitchen torch and toasting it. It’s exhilarating! If you’re in need of a good butane kitchen torch, here is the one I use. I’ve tried using other things to toast (matches, a lighter, etc), but nothing holds a candle to a trusty kitchen torch. So if you want to toast this meringue, you’ll need one. Something that does not work for toasting this Marshmallow Meringue? The oven. It’ll melt your meringue into soup, so don’t even think about it.

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Marshmallow Meringue Frosting

A homemade alternative to store bought marshmallow creme, using only four ingredients. Perfect for frosting cakes and cupcakes, piping decorations, and using as a filling. Tastes even better when toasted with a kitchen torch!

Cook Time 10 minutes

Servings 4 Cups

Ingredients

• 4 large egg whites
• 1 Cup (200g) granulated white sugar
• 1/2 tsp cream of tartar
• 1 tsp pure vanilla extract

Instructions

• Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heatproof bowl, then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.
• Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.
• Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak holds.
• Use the Marshmallow Meringue immediately on cakes, cupcakes, or any dessert. You can frost with it, pipe with it, use it as a filling, or whatever you’d like before toasting with a kitchen torch (it tastes great untoasted too though).

Notes

Make Ahead Tips

1. If you’re planning on using this Marshmallow Meringue as a frosting or piping with it, I do not recommend making it ahead. Instead, whip it up right before you’re planning on frosting or piping. If you’re using it as a filling, you can store it in an airtight container in the refrigerator for up to two days.
2. After topping your baked goods with Marshmallow Meringue, you can store them at room temperature for up to 6 hours, after which I recommend storing them in the refrigerator. Do not freeze. 

Did you make this recipe? I want to know how it went! Leave a comment below or feel free to tag @sugarandsparrowco on Instagram and show me. I love to see what you create.

The post Homemade Marshmallow Meringue Frosting Recipe appeared first on Sugar & Sparrow.

I can’t tell you how many requests I’ve gotten for a cupcake version of my S’mores Cake with Toasted Marshmallow Buttercream. It’s one of my all-time favorite recipes (s’mores fan to the core, here!) and there are so many amazing flavors going on in it: graham cracker cake, decadent chocolate, toasted marshmallow buttercream. I had to get a little creative to capture the magic of these flavors in cupcake form, and I am so happy with how they turned out. Behold!

These S’mores Cupcakes have a lot going on, but every step is totally worth the amazing flavor. It all starts with a graham cracker flavored cupcake baked on top of a graham cracker crust (my husband’s idea, and it is so genius). You basically mix up a quick graham cracker crust and press a spoonful of it into the bottom of the cupcake tin before adding the cupcake batter on top. Although the cupcake batter is already flavored with graham cracker crumbs, the crust adds the perfect amount of texture and really takes the graham cracker flavor to the next level! 

After those tasty graham cracker cupcakes cooled, I filled them with marshmallow fluff and frosted them with my favorite chocolate buttercream. And since one thing I really loved about the S’mores Cake I made last year was the piped and toasted meringue, I decided to use that same technique to top these cupcakes! The marshmallow meringue recipe below is the perfect piping consistency, and toasting it is my favorite part of the whole recipe. 

If you don’t feel like going the extra mile to make marshmallow meringue, you can totally top these with a regular ol’ marshmallow and toast it with a culinary torch. The marshmallow meringue is so pretty and tasty, but it is the only thing in this recipe that can’t be made ahead of time. That being said, if you do decide to spend that extra 10 minutes making the meringue (worth it!), make sure you whip it up right before you’re gonna pipe it on. After you toast it, the meringue holds its shape for two days, whether it’s at room temp or refrigerated. 

Whether you’re a hardcore s’mores fan or you’re making these for someone else who is, they are sure to please. Between the gooey marshmallow, the graham cracker cupcake, and the perfect hit of chocolate, these beauties are a little bit of s’mores heaven. Enjoy!

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Toasted S’mores Cupcakes

Graham Cracker Cupcakes filled with Marshmallow Fluff, topped with Chocolate Buttercream and Toasted Marshmallow Meringue – the perfect S'mores Cupcakes!

Prep Time 40 minutes

Cook Time 17 minutes

Servings 14 cupcakes

Ingredients

Graham Cracker Crust

• 1/2 Cup (52g) graham crackers, ground into crumbs
• 2 Tbsp white granulated sugar
• 2 Tbsp unsalted butter, melted

Graham Cracker Cupcakes

• 1/2 Cup (52g) graham crackers, ground into crumbs
• 1 1/4 Cups (133g) cake flour, sifted before measuring
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 Cup (71g) unsalted butter, room temperature
• 2/3 Cup (137g) granulated white sugar
• 1 egg + 1 egg yolk, room temperature
• 1/2 tsp vanilla extract
• 1/2 Cup (120ml) whole milk, room temperature

Marshmallow Filling

• 1/3 Cup Marshmallow Fluff

Chocolate Buttercream

• 1/2 Cup (113g) unsalted butter, room temperature
• 1 1/2 Cups (180g) powdered sugar
• 1/4 Cup (21g) natural unsweetened cocoa powder
• 2 Tbsp whole milk, room temperature
• 1 tsp vanilla extract
• pinch of salt

Marshmallow Meringue Topping

• 3 large egg whites, room temperature
• 3/4 Cup (150g) granulated white sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

Make The Graham Cracker Crust

• In a small bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and mix until well incorporated.

Make The Graham Cracker Cupcakes

• Preheat the oven to 350˚F and line a muffin pan or cupcake pan with liners. Press a spoonful of the Graham Cracker Crust into the bottom of each cupcake liner.
• In a medium sized bowl, add the graham cracker crumbs, sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
• In the bowl of a stand mixer with the paddle attachment, cream butter for one minute on high. Scrape down the bowl and paddle and add the sugar. Cream together on high for two minutes, scraping down the bowl and paddle once in between. Turn the mixer to low and add the egg and egg yolk until combined.
• Add vanilla and mix on medium for one minute. Turn the mixer to low and add all of the dry ingredients at once until just combined, then add the milk all at once. Scrape down the bowl and paddle once more and mix on low for about 30 seconds. Do not overmix.  
• Pour batter on top of the graham cracker crust bottomed liners to fill no more than ⅔ full. Bake for 17 minutes or until a toothpick inserted comes out clean. Cool completely before filling or frosting.

Make The Chocolate Buttercream

• In a stand mixer fitted with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle and turn the mixer to low, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Increase the speed to medium and beat for one full minute.

Make The Marshmallow Meringue

• Whisk the egg whites, sugar, and cream of tartar together in a small heatproof bowl. Set the bowl over a saucepan filled with an inch or two of simmering water, making sure the bottom of the bowl doesn’t touch the water (or else it will cook your eggs!). Whisk the mixture constantly until the sugar has dissolved, about 4 minutes.
• Once the sugar has dissolved, pour the mixture into the bowl of your stand mixer fitted with the whisk attachment. Add the vanilla and whisk the mixture on high for 6 full minutes, until stiff peaks form. You should be able to dip the whisk into the meringue and it forms a peak that maintains its shape when turned right side up and upside down.

Assembly

• Once the Graham Cracker Cupcakes are cooled, cut out the centers using a knife or inverted large piping tip. Fill the empty centers with Marshmallow Fluff. Fit a piping bag with Wilton tip 1M and fill it with Chocolate Buttercream, then pipe a swirl of chocolate buttercream on top of each cupcake. Sprinkle with graham cracker crumbs.
• To get the look pictured, fit one piping bag with Wilton Tip 1M and another with Wilton Tip 4B. Fill both piping bags with Marshmallow Meringue. Pipe a small swirl with Wilton Tip 1M on top of each cupcake, then pipe two stars next to each small meringue swirl with Wilton Tip 4B. Toast the meringue accents (carefully!) with a culinary torch.

Notes

Make Ahead Tips:

The Graham Cracker Cupcakes can be made ahead and stored in an airtight container at room temperature for up to one day. Alternatively, you can place them in the freezer in an airtight container for up to one month before thawing and using. 

The Chocolate Buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency. 

The Marshmallow Meringue cannot be made ahead and must be made right before you’re ready to pipe and torch it. 

Did you make these cupcakes? I want to know how it went! Let me know in the comments below and be sure to tag @sugarandsparrowco on Instagram. I love to see what you’re caking!

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