Pumpkin Fantasy Cake (with Cream Filling and Chocolate Ganache)

This pumpkin fantasy cake is so rich, moist and delicious! The ultimate pumpkin cake experience touched with a nice chocolate ganache is all you need this season. Your family and friends will adore it! Simple and easy, here is the recipe:


For the pumpkin cake:

  • 1 1/4 cups granulated sugar
  • 3/4 cup softened butter
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • 1 1/2 cups pumpkin puree
  • 2 teaspoons pumpkin pie spice

For the cream filling:

  • 1 ¾ cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 4 tablespoons powdered sugar

For the chocolate ganache:

  • 10 ounces semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream



  • Preheat oven to 350°F/180°C/Gas Mark 4. Grease and flour 2 nine-inches round cake pans. Set aside.
  • Using an electric mixer, cream together the sugar and butter until fluffy. Whisk in the eggs, one at a time. Mix in the vanilla. Set aside.
  • In another bowl, add flour, baking soda, baking powder, pumpkin spice, and salt; combine. Gradually whisk the dry ingredients into the mixing bowl with wet ingredients. Beat until well incorporated; fold in the pumpkin puree and combine.
  • Divide batter equally into the round cake pans. Bake in preheated oven for about 35 to 40 minutes or just until a tester inserted in the middle comes out clean.
  • Then, remove from oven and let cool for several minutes. Smoothly remove the cake from the pans and apply on a cooling rack.
  • In the meantime, prepare the cream frosting filling by beating together the heavy whipping cream and sugar until thick and creamy. Beat in the vanilla.
  • Apply one of the cakes on a serving plate. Spread the cream filling over the top; close with the other cake.
  • Make the ganache right before usage: in a saucepan, heat the heavy cream just until simmering.
  • In a medium bowl, add the chocolate chips, then pour the hot cream over the top. Ensure all of the chocolate is sunken in the cream. Allow standing for 2 minutes.
  • Then, gently whisk the cream and chocolate together until you get a smooth, melted, and glossy mixture.
  • Next, prudently, and working from the middle outward, pour the ganache over the cake; use a knife to spread around the cake. You should do this quickly before the chocolate hardens.
  • Once the ganache hardens, around 10-14 minutes you can slice and serve the cake.
See also  Mascarpone Cream (Crema al Mascarpone)


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