Pumpkin Gingerbread Cake with Earl Grey Whipped Frosting
This is the ULTIMATE fall cake! A moist pumpkin gingerbread cake sweetened with maple syrup and topped with a earl grey infused whipped frosting.
Servings: 12 servings
Calories: 465kcal
Ingredients
Pumpkin Maple Gingerbread Cake
- 6 Tablespoons water
- ½ cup unsalted butter
- 1 cup pumpkin puree
- 1 cup maple syrup Grade A Dark
- ¼ cup plain greek yogurt
- ¼ cup molasses
- 1 whole egg
- 1 ½ cups all purpose flour
- 3 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Earl Grey Whipped Frosting
- 4 tea bags Earl Grey
- 1 ½ cups heavy cream
- ½ cup unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 ½ teaspoons vanilla
Instructions
Pumpkin Maple Gingerbread Cake
- Preheat oven to 375 Degrees F.
- Grease an 8 inch square baking pan.
- In a small saucepan, boil the water and butter just until the butter melts.
- Remove from heat and allow to sit while you mix the rest of the ingredients.
- In a large bowl, whisk together the pumpkin puree, maple syrup greek yogurt, molasses, egg, flour, cornstarch, baking soda, salt, and spices.
- Fold in the hot water/butter mixture. It will be runny, that’s ok!
- Bake for 20-23 minutes, or until a toothpick inserted into the middle comes out mostly clean.
- Allow to cool on a wire rack.
Earl Grey Infused Whipped Frosting
- Place a glass or metal mixing medium bowl and your beaters into the freezer to chill.
- In a medium saucepan, heat the heavy cream to a simmer.
- Add the tea bags, remove from heat, and allow to steep for 30 minutes.
- Remove the tea bag and allow place in the fridge until chilled.
- Beat 1 1/4 of the infused heavy cream until you get stiff peaks.
- Set aside.
- In the very cold bowl and beaters, beat the butter, vanilla, and 1/4 cup of the reserved tea infused cream until smooth.
- Add in the powdered sugar and beat until light and fluffy.
- Gently fold in the buttercream to the whipped cream.
- You can choose to either frost the cake with an even layer of the whipped frosting or dollop spoonfuls onto individual servings. Garnish with a light sprinkle of ground cinnamon, if desired.
Notes
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 55g | Protein: 3g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 184mg | Potassium: 265mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4089IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
