So for Bekah's 21st birthday we celebrated with this chocolate/spice cake/ganache/pumpkin buttercream concoction. (Sounds like way too much going on, I know).
It wasn't "professional cake pretty" (I have no patience or interest in cake decorating) but it was tasty and thankfully all of those flavors actually worked.
It started off as a spice cake with ganache frosting intended as a dessert for Thanksgiving.
But then we had so many desserts it was never frosted. Or even taken out of the pans.
Two days later it was B's birthday, but it seemed wrong to use a two-day old spice cake for her birthday. So I made a chocolate cake as well and decided to go with four layers to be fancy.
I didn't want to do a ganache filling. I haven't had much luck with that. The layers just slide around.
So I decided on buttercream.
But I wanted to tie in the "spice cake" part so at the last minute I added a couple of dollops of pumpkin puree to the frosting.
Then I whipped some unsweetened cream and folded it in to lighten it up.
Thus the spice cake evolved into this mess....
The pumpkin buttercream is great with spice cake, gingerbread cupcakes or chocolate cake.
So here's the frosting:
1 stick of butter softened
A glug of vanilla (I'm really precise here)
A couple teaspoonfuls of unsweetened canned pumpkin.
Most of a bag of powdered sugar.
Then I add a little milk until it reaches the consistency I like.
At this point it's ready to go.
BUT if you fold in some whipped cream it makes a great filling or lighter frosting.
Now go find an excuse to frost something.
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