Pumpkin Layer Cake + Egg Nog German Buttercream & Pumpkin Seed Brittle
Serves: one 6" round cake
  • 12 tablespoons (1½ sticks) Butter, softened
  • 1 cup + 2 tablespoons Raw Cane Sugar
  • Seeds scraped from 1 Vanilla Bean
  • 3 Large Eggs
  • ¾ cup Buttermilk
  • 1 cup Pumpkin or Squash Puree
  • 1 cup + 2 tablespoons Sweet Rice Flour
  • ¾ cup Oat Flour
  • ½ cup Millet Flour
  • 2¼ teaspoons Baking Powder
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ cup + 2 tablespoons Whole Milk
  • ½ cup Raw Cane Sugar
  • ¼ teaspoon Ground Nutmeg
  • 3 Large Egg Yolks
  • 2 teaspoons Arrowroot Starch (or cornstarch)
  • 1½ cups (3 sticks) Unsalted Butter, at room temperature
  • 1 teaspoon Vanilla
  • Cinnamon, to garnish cake
  • ½ cup Maple Syrup
  • ⅓ cup Pepitas (shelled pumpkin seeds)
  2. Preheat the oven to 325 degrees. Line the bottoms of four 6" round baking pans with parchment paper. Grease and flour.
  3. Place the butter, sugar, and vanilla bean seeds in a large mixing bowl. Beat together on high for 2-3 minutes, or until light and fluffy.
  4. Beat the eggs into the butter mixture, one at a time, fully incorporating before adding the next egg.
  5. Beat in the buttermilk and pumpkin puree.
  6. In another bowl, sift together the rice flour, oat flour, and millet flour. Whisk in the baking powder, baking soda, cinnamon, and salt.
  7. Add the dry ingredients to the wet ingredients and mix together until smooth and well combined.
  8. Divide the batter evenly between the prepared pans, dropping each pan on the counter once or twice to remove air bubbles from batter.
  9. Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the center of the cake comes out clean.
  10. Let cool for 10 minutes and remove from the pans. Finish cooling on a wire rack.
  12. Place the milk, sugar, and nutmeg in a saucepan. Whisk to dissolve sugar while heating on medium/high heat. When milk begins to steam, remove from heat.
  13. Whisk together the egg yolks and arrowroot starch together in a mixing bowl. Slowly pour in the hot milk mixture, whisking constantly, until combined. Pour the mixture back into the saucepan. Heat on medium, whisking constantly, for 2-3 minutes, or until mixture thickens.
  14. Remove from heat and pour into a bowl. Whisk in the vanilla. Press a layer of plastic wrap on top of the custard(this will keep a crust from forming) and refrigerate until completely cooled.
  15. Once the custard has cooled, place the soft butter in a large bowl. Beat butter until light and fluffy, 1-2 minutes. While beating, add the custard to the butter, one tablespoon at a time, beating in fully with each addition before adding more. Scrape the sides of the bowl down several times during this process.
  16. Once the custard has been added, beat frosting for one more minute. Frosting should be smooth, thick, and creamy.
  17. Use the frosting to frost the cake, with ⅓- 1/2" thick layers of frosting between each cake layer.
  18. Speckle the sides of the cake with ground cinnamon. Dust the top of the cake with cinnamon.
  20. Lay a sheet of parchment or a non-stick mat out on your work surface.
  21. Place the maple syrup in a saucepan and bring to a boil over medium/high heat. Continue to cook for another 1-2 minutes, or until the syrup turns a darker amber color and gives of a caramel-like scent. Add the pepitas to the caramel and stir until all seeds are coated. Pour the seeded caramel out on top of the non-stick mat. Working quickly, spread the caramel out using a rubber spatula so that it is in one layer (seeds are not sitting on top of each other).
  22. Place a glass or other cylindrical item underneath the non-stick mat so that the brittle hardens in an 'arc' shape.
  23. Once the brittle has cooed and hardened, place it on top of the cake, pressing it down into the top cake layer to help it stay standing.
  24. Cake is best eaten at room temperature.
  25. Store in the refrigerator.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/11/28/pumpkin-layer-cake-egg-nog-german-buttercream-pumpkin-seed-brittle/