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The Great Pumpkin Cake (Episode 5: The Great Pumpkin Cake Series)

Prep Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 People
Course: Dessert
Cuisine: American, Fall Baking

Ingredients
  

For the Cake Assembly
  • Pumpkin cake layers from Episode 1
  • No-bake pumpkin cheesecake filling Episode 2
  • Pumpkin pudding cookies crumbled + whole for topping (Episode 3)
  • Cinnamon buttercream Episode 4
  • Marshmallow frosting Episode 4

Equipment

  • Serrated knife
  • Piping bags + tips (optional)
  • Offset spatula
  • Bench scraper (optional)
  • Turn table (optional)
  • Kitchen torch be sure to get butane if needed

Method
 

Instructions
    Torte Cake Layers:
    1. Slice each pumpkin cake layer horizontally to create four even layers.
    First Layer – Buttercream Dam:
    1. Pipe a tall dam of cinnamon buttercream around the outer edge of the cake layer.
    Add Cheesecake Filling:
    1. Spread a thick layer of the no-bake pumpkin cheesecake filling inside the buttercream dam.
    Add Cookie Crumble:
    1. Sprinkle a generous layer of crumbled pumpkin pudding cookies over the cheesecake layer.
    Stack & Repeat:
    1. Add the next cake layer and repeat the buttercream dam → cheesecake filling → cookie crumble process three times.
    Chill:
    1. Refrigerate the stacked cake for 15 minutes to firm up.
    Crumb Coat:
    1. Apply a thin layer of cinnamon buttercream around the sides and top of the cake. Chill for another 15 minutes.
    Marshmallow Frosting:
    1. Spoon or pipe marshmallow frosting over the chilled crumb coat, creating swoops and peaks.
    Torch:
    1. Lightly toast the marshmallow frosting with a kitchen torch until golden in spots.
    Decorate:
    1. Top with extra pumpkin pudding cookies.
    Final Chill:
    1. Refrigerate the completed cake for 30 minutes before slicing for clean layers.

    Notes

    Tips & Tricks

    • Chill between every major step for perfect structure.
    • Buttercream dam must be tall and firm — it’s what holds in the cheesecake.
    • Use a serrated knife to torte layers evenly.
    • Torch from a distance to avoid melting the frosting.

    Storage

    • Assembled Cake: Refrigerate up to 3 days.
    • Slices: Store airtight up to 3 days.
    • Do not freeze once frosted with marshmallow frosting (it will weep).
    • Cake layers alone may be frozen up to 1 month.