Go Back
–+ servings
slice on cake on a plate decorated with candied cranberries and a toasted pecan

Pumpkin Mousse Cake

This Pumpkin Mousse Cake recipe creates an ideal treat for your fall dessert table. The lightly spiced cake layer pairs beautifully with the creamy pumpkin mousse, creating a delightful contrast of textures.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Setting time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 362 kcal

Equipment

  • 1 9" cake pan round pan
  • 1 10" Springform pan
  • Hand Mixer or
  • 1 Stand Mixer
  • Bowls, measuring cups and spoons
  • 1 Saucepan
  • 1 Rubber spatula

Ingredients
 
 

Cake batter

  • 1 ½ Cups All Purpose Flour
  • 1 ¼ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 Cups Granulated Sugar
  • 2 Large Eggs Room Temperature
  • ⅓ Cup Vegetable or Canola Oil
  • ⅓ Cup Whole Milk Room Temperature
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground ginger
  • ⅛ teaspoon Ground nutmeg

Pumpkin mousse

  • 1 ½ Cups Pumpkin puree Do not use pumpkin pie filling
  • ¾ Cup Light brown sugar
  • 4 Large Egg yolks Save egg whites - you need these later in the recipe
  • ½ Cup Whole milk
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground ginger
  • ¼ teaspoon Ground nutmeg
  • 1 Tablespoon Powdered gelatin
  • 3 Tablespoons Cold water For dissolving gelatin
  • 4 Large Egg whites Preferably at room temperature - egg whites whip better at room temperature.
  • ½ Cup Granulated sugar

Simple syrup (optional)

  • ½ Cup Water
  • ½ Cup Sugar

Instructions
 

Cake batter

  • Preheat oven to 350 ℉
  • Prepare a 9" round cake pan by lining with parchment paper or coating with baking spray
  • Combine flour, salt, cinnamon, ginger, nutmeg and baking powder in a bowl. Set aside.
  • Add sugar and eggs to a large bowl or the bowl of a stand mixer.  Using the paddle attachment, mix on medium speed for approximately 2 minutes. (note: a hand mixer may also be used)
  • Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
  • Pour cake batter into prepared pan.
  • Bake for 30 – 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Place pan on a wire rack and allow to cool completely.
  • Remove cake from the pan and slice off the domed top.
  • Place cake in the middle of a 10" springform pan. Set aside for later use.

Pumpkin mousse

  • Sprinkle powdered gelatin over cold water. Set aside and allow gelatin to set.
  • Combine pumpkin puree, brown sugar, milk, egg yolks, cinnamon, ginger and nutmeg in a heat-proof bowl. Whisk well to combine.
  • Fill a saucepan with 1" of water. Bring water to a simmer. Place bowl on top of the pan. Notes: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
  • Stir pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat mixture until it reaches 170° F - 180° F (approximately 15 minutes).
  • Add set gelatin to bowl and whisk until the gelatin is completely melted.
  • Remove bowl from heat and set aside to cool (approximately ½ hour).
  • Place egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
  • Gently fold egg whites into the cooled pumpkin mixture.

Simple Syrup (optional to add moisture to spice cake)

  • Place granulated sugar and water in a saucepan. Heat over medium-high heat, stirring occasionally, until sugar is melted. Cool for 20 minutes.
  • Using a pastry brush, spread simple syrup over cake layer in springform pan.

Assembly

  • Pour pumpkin mousse over cake in springform pan. Smooth top of mousse with an offset spatula.
  • Gently tap pan on countertop. This will release any air bubbles trapped from pouring mousse into pan.
  • Place springform pan in refrigerator until set (approximately 2 hours).
  • Warm up a knife by dipping it into hot water for 30 seconds. . Carefully run the knife around inside of pan to release mousse.
  • Remove cake from pan and place on serving tray. Decorate as desired.

Nutrition

Calories: 362kcalCarbohydrates: 58gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 192mgPotassium: 55mgFiber: 1gSugar: 35gVitamin A: 23IUVitamin C: 0.01mgCalcium: 71mgIron: 2mg
Keyword pumpkin desserts, pumpkin mousse cake
Tried this recipe?Let us know how it was!