Spiced Pumpkin Cake with Mascarpone Frosting
Spiced Pumpkin Cake with Mascarpone Frosting is the perfect recipe for Fall! Bake up this yummy, easy treat and enjoy!
We adore pumpkin recipes! For Fall, you have to try out this Pumpkin Bread with Brown Butter Frosting and this Sage Brown Butter Pumpkin Pie with Spiced Meringue!
Spiced Pumpkin Cake with Mascarpone Frosting! What more can I say? This cake is spiced with ginger, allspice, cinnamon, and freshly grated nutmeg! With the help of some butter, vanilla extract, and pumpkin puree, this cake is moist and full of warm and cozy flavors!
Not to mention, the chocolate chips are an added bonus! The frosting is creamy and really compliments the cake so well! This cake is super easy to make and takes under an hour - start to finish. What's better than that?!
I love this cake because it tastes like home. It reminds me of cool Fall days and snuggling up on the couch watching scary movies. Spiced Pumpkin Cake with Mascarpone Frosting is a recipe that I developed for the Pumpkin collab that EatingWithKrissy and I hosted. Like always, there's a story. We came up with the idea to host a Fall collab on Instagram about a month ago. She and I both share a love of all things Fall. So, we decided to do both an apple collab (which will be September 26th, Johnny Appleseed Day) and a pumpkin collab on the first day of Fall.
Spiced Pumpkin Cake with Mascarpone Frosting
I was so excited about this collab that I think that I overthought this recipe. At first I wanted it to be something far more intricate. Well, time passed and I brainstormed on the recipe. It morphed from something savory and back to sweet about 3 times. Then, I realized September 22nd was here and I still didn't make anything.
A little back story - I have been EXHAUSTED recently. I travelled two weeks ago to visit a friend, came home and resumed working my full time job and recipe development per usual. Fizzgig was spayed last Wednesday and we've been taking care of her.
Then, I went to Philadelphia for my Mom's birthday last weekend and we had a blast. In addition to all of this, I am SO grateful to report that my inbox has been on fire recently and I have taken on A LOT of projects that I cannot wait to share with you.
this girl has been busy!
I say all of this say that ya girl has been BUSY. To further this story, I also flubbed up on this cake the first time I made it. The cake was delicious, however, it got stuck in the pan. How unfortunate.
With anything, if I fail, I have to research where I went wrong and try again. So, I read an article on Southern Living on how to prevent Bundt cakes from sticking and the second time around, it worked! (Apparently you have to use shortening as opposed to butter - so I learned something new today). Spiced Pumpkin Cake with Mascarpone Frosting was brought to life! Anyway, I wasn't able to post on September 22nd, but today, September 23rd, on the second day of Fall - here's my contribution to my pumpkin collab.
Tips and tricks
- Learn from my mistake - if you're using a bundt pan, use shortening to grease the pan. Then flour the pan and tap!
- Be sure not to over mix your batter! Doing so will result in a tough and chewy cake.
- If you like a thicker frosting, use less milk and butter. Also, to make the frosting nice and smooth, ensure that all of the ingredients are at room temperature so that they don't separate.
More Recipes!
- Pumpkin Chocolate Chip Muffins
- Pumpkin Bread with Brown Butter Frosting
- Apple Cider Cinnamon Rolls with Brown Butter Frosting
- Homemade Pumpkin Spice
- Pumpkin Sage Risotto
HAVE WE CONNECTED ON SOCIAL MEDIA? NEVER MISS A RECIPE BY FOLLOWING ME ON PINTEREST, FACEBOOK, AND INSTAGRAM!
Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Spiced Pumpkin Cake with Mascarpone Frosting
Ingredients
- 2 cup All Purpose Flour
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 tsp Kosher Salt
- ½ tsp Allspice
- 1 tbsp Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Nutmeg
- 2 tsp Baking Powder
- 3 eggs
- 2 sticks Salted Butter, melted
- 15 oz Canned Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 cup semi-sweet chocolate chips
Mascarpone Frosting
- 1 cup Powdered Sugar
- 8 oz Mascarpone, room temperature
- 4 tbsp Salted Butter, melted
- 3 tbsp Milk, room temperature
- ¼ cup Honey
Directions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, add flour, brown sugar, granulated sugar, salt, allspice, cinnamon, ginger, nutmeg, and baking powder. Whisk together until there are not clumps and all ingredients are combined.
- In a separate bowl, combine eggs, melted butter, pumpkin puree, and vanilla extract. Whisk until combined and fluffy, about 3-4 minutes.
- Fold dry ingredients into wet ingredients. Then fold in chocolate chips.
- Coat a bundt pan with shortening then coat with flour and tap excess flour out of the pan. Add batter to pan and bake for 40-45 minutes, until a toothpick comes out clean. Allow to cool for 15 minutes.
- For the frosting, combine mascarpone, melted butter, powdered sugar, honey, and milk and whip with a hand mixer until fluffy. Once cake has cooled completely, add frosting to cake.
- Eat up!
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