Five Senses Palate/Sujhey Beisser


Pumpkin Cake with Ginger-Mascarpone Frosting

Sujhey Beisser - Pumpkin-Cake-w-Mascarpone-Frosting

I enjoy nothing more than family traditions, the ones that I grew up with and now the ones that I have been adopting since living in a different culture. I love them and enjoy them all! Going to the pumpkin patch and carving pumpkins is one of them. The kids look forward to this tradition every year. For me, it's about the quality time we get to spend together, sharing in their excitement. If I can also make something we can all eat in the meantime, then more joy to us!

We can all make cakes and pies using canned pumpkins, totally acceptable. But there are so many pumpkins available this time of year that I prefer to use fresh ones for this decadent, moist, and delicious cake. You are free to substitute if you so wish; no judgment here. The mascarpone frosting is light and creamy, and it is the perfect topping for this cake; you will not miss the butter. Let's get baking!

Ingredients:  (Makes 2 – 9 inch round cake pans)

For the Cake: 1 cup canola or vegetable oil

2 cups granulated sugar

4 eggs, at room temperature, whites and yolks separated

4 cups all-purpose flour

2 Tablespoons baking powder

1 cup whole milk, at room temperature

1 teaspoon vanilla

1 Tablespoon ground ginger

1 teaspoon allspice

1/4 teaspoon salt

2 Cups Pumpkin puree (see recipe below)

For the Frosting:

8 oz. Mascarpone cheese, at room temperature

1 cup heavy cream

1 teaspoon vanilla

1/2 cup powder sugar

1 Tablespoon ground ginger



Pumpkin Puree:

We will first make a pumpkin puree, start with a small size clean pumpkin, remove the seeds, and cut it into pieces of about 4 inches. Place the pumpkin in a large stock pan and cover with cold water. Bring to a boil, turn the heat down to medium, and continue cooking until tender, about 20 minutes. Let cool until safe to handle. Spoon out the flesh of the pumpkin into a bowl, discard the peels. Add to a food processor or blender and pulse on high until there are no lumps. You could also do this with a potato masher instead. Depending on the size of the pumpkin, you may end up with more than 2 cups. You can place the extra puree in an air-tight container and keep it in the fridge for up to 3 days or freeze it for 2 months.


Preheat the oven at 350F — butter the bottom and sides of two 9 inch round cake pans and dust with flour, shaking off any excess. In a large bowl, combine the flour, baking powder, spices, and salt. Mix well with a wire whisk. In a standing mixer, combine the sugar and the egg yolks, mix lightly, with the mixer running on low and start adding the oil in a thin strike until well incorporated. Add half a cup of milk, and running in low, begin incorporating the flour mixture 1/4 cup at a time. When you are halfway through the flour, scrape down the sides with a rubber spatula, add the remaining milk and continue incorporating the rest of the flour. Add the pumpkin puree and run on low until the pumpkin is well integrated into the batter. In a medium bowl, beat the egg whites until soft peaks form. It does not need the consistency of meringue, just soft peaks. With a rubber spatula, fold in the egg whites to the cake batter. Pour into the prepared cake pans and bake until a knife inserted in the center comes out clean, 45 to 50 minutes approximately.

Remove the pan from the oven and set it on a wire rack for cooling.


In the bowl of your stand mixer, add the heavy cream and powder sugar. Mix on high until soft peaks form. Add the Mascarpone cheese, vanilla, and ginger. Mix well to desired consistency.


Place your serving dish on top of your cake pan and turn the cake over on the plate. Dab half of the frosting in the center of the cake spread it with a table knife, top with the second cake, and decorate the top with the remaining frosting. For a more sophisticated look, I added caramelized pumpkin seeds and a piece of sugar tuile. Enjoy!