Pumpkin pie layer cake with candied Graham crackers

I wanted to make a cake that reminded you of pumpkin pie, but how to do that? Well, start with a really great basic pumpkin cake recipe (like this one), then add a layer of pumpkin spice syrup (oh yeah), followed by a layer of thick, creamy vanilla buttercream, and – wait for it – candied Graham cracker, to remind you of that beloved Graham cracker crust that you see on a lot of pumpkin pies. Give the whole thing one more loving layer of vanilla buttercream, top with a little more candied Graham cracker, and boom: you’ve got yourself one mighty fine pumpkin pie layer cake to impress your family on Thanksgiving (or even Halloween).

Credit: Sydney Kramer

• serves

  15-20

• prep

  30 minutes

• cook

  50 minutes

• difficulty

  Ace

Ingredients

• 480 g plain (all-purpose) flour
• 3 tsp baking powder
• 2 tsp baking soda
• 1½ tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 500 g pumpkin purée (see Note)
• 470 ml canola or vegetable oil
• 590 g (2⅔ cups) caster sugar
• 1½ tsp sea salt
• 6 eggs, yolks and whites separated

 

Pumpkin spice syrup

• 110 g (½ cup) caster (granulated) sugar
• 110 g (½ firmly packed cup) brown sugar
• 240 ml water
• 2 tbsp pumpkin purée (see note)
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg

Candied graham crackers

• 200 g Graham crackers (see Note)
• 115 g unsalted butter
• 165 g (¾ firmly packed cup) brown sugar
• pinch of ground cinnamon

Buttercream frosting

• 460 g unsalted butter, chopped, softened
• 700 g icing (powdered) sugar, sifted
• ¾ tsp vanilla extract

Resting time 1 hour

Chilling time 15 minutes

You will need 3 x 23 cm cake pans.

Instructions

First, make the cakes. Preheat the oven to 160ºC. Grease and line 3 x 23 cm cake pans with baking paper. Set aside.

Sift the flour, baking powder, baking soda, cinnamon, nutmeg and ginger into a large bowl and set aside. Using an electric mixer, beat the pumpkin puree, oil, sugar and salt until combined. Add the egg yolks, incorporating each one before adding the next and scraping down the sides of the bowl as needed, until well combined. Add the dry ingredients and beat to combine. In a separate clean bowl, whisk the egg whites for 5 minutes or until frothy, then fold into the batter until well combined (do not overmix). Divide the batter among the prepared cake pans, then smooth the tops and bake, rotating pans, for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Place the pans on a wire rack to cool.

Meanwhile, for the syrup, place the sugars and water in a small saucepan over medium-high heat and cook, stirring for 5 minutes or until the sugar is dissolve. Reduce the heat to medium, then add the pumpkin puree, cinnamon, ginger and nutmeg. Stir until the pumpkin is dissolved. Remove from heat and set aside.

For the candied Graham crackers, preheat the oven to 180ºC. Line a baking tray with baking paper and place the Graham crackers on top. Place the butter and sugar in a saucepan over medium heat and cook, stirring, for 8-10 minutes or until sugar is dissolved and mixture is combined. Pour the butter mixture over the Graham crackers, then bake for 10-15 minutes or until bubbling. Set aside for 1 hour or until completely cool.

For the frosting, using an electric mixer, beat the butter for 3 minutes or until smooth, then add the icing sugar, 1 cup at a time, scraping down the sides of the bowl as needed, until combined. Add the vanilla, then beat on high speed for 2 minutes to aerate the frosting. Use immediately. Or cover and refrigerate, then allow to sit at room temperature for 1 hour, then aerate again, before using.

To assemble, place 1 cake layer on a cake board, securing the cake to the board with a dollop of frosting. Using a serrated knife, level cake. Soak the cake with a few tablespoons of the pumpkin syrup. Stand for 5 minutes to dry slightly, then spread one-quarter of the frosting over the top. Crumble over one-quarter of the candied Graham crackers, then press lightly into the frosting. Place another cake on top, level, and repeat the process. Place the final cake on top, level, then coat the whole cake in a thin layer of frosting (otherwise known as a crumb coat). Refrigerate for 15 minutes to firm.

Cover cake with the remaining frosting. Using a palette knife, scrape some of the frosting you just applied around the sides for a flat, ‘naked’ look. Top the cake with the remaining candied Graham crackers, then serve.

Note

• Canned pumpkin purée and graham crackers are available from selected delis, specialist food stores and online. Substitute homemade pumpkin purée and digestive biscuits.

Recipe from The Crepes of Wrath by Sydney Kramer, with photography by Sydney Kramer.

View our interview with Sydney and more recipes from her blog here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.