Tender, luscious layer cake with silky buttercream, or spiced pumpkin pie with a flaky crust? Both are equally delicious in my book. Luckily, you don’t have to choose just one. That’s right — this cake actually has an entire pumpkin pie baked right inside! Consider it the “Turducken” of desserts. Yet another thing to be thankful for this holiday season.
When you just can’t choose between serving a pie or cake, satisfy your cravings for both with a piecaken! Whip up your favorite cake batter and throw in a pre-baked pie, and you’ll feel like a confectionery wizard in no time. In this recipe, we’ve taken a traditional pumpkin pie and baked it within a classic chocolate cake. The cake is then iced with lightly spiced buttercream, drizzled with chocolate glaze, and decorated with dollops of frosting and chopped nuts for extra flair. The buttercream is meringue-based, meaning it’s silky smooth and not overly sweet like other frostings can be — perfect for pairing with pie! We love the striking contrast in this combo between the pumpkin, chocolate and vanilla layers, but feel free to swap in any of your favourite cake recipes and pies.
Prep Time: 20 minutes
Bake Time: 60 to 70 minutes
Total Time: 3 1/2 to 4 1/2 hours, including cooling
Serves: 10 to 12
1 pre-made pumpkin pie (7 to 8 inches in diametre)
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/3 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup sour cream
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup hot coffee
1. Pre-heat oven to 350°F. Grease and flour a 9-inch spring form cake pan. Set aside.
2. In a large mixing bowl, sift together all of the dry ingredients, including the sugar.
3. In a separate bowl, whisk together the eggs, sour cream, oil, and vanilla. Stir the wet ingredients into the dry and mix until combined. While stirring, slowly stream in the hot coffee and mix until smooth.
4. Pour about 1/3 of the cake batter into the prepared pan. Place the baked pie on top.
5. Gently spread the remaining cake batter on top and around the pie.
6. Place the cake in the pre-heated oven and bake until done, 60 to 70 minutes. Cool the cake on a wire rack for about 45 minutes before releasing it from the spring form pan. Continue to completely cool before cutting or frosting, 2 to 3 hours total. After the first 45 minutes, you may speed things up by placing the cake in the refrigerator loosely covered in plastic wrap.
Total time: 25 to 30 minutes
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter
2 tsp vanilla extract
1/4 tsp cinnamon
1. In the bowl of an electric mixer, add the egg whites and sugar. Whisk briefly by hand until combined.
2. Fill a saucepan with a few inches of water and bring to a simmer over medium heat. Place the mixer bowl on top of the saucepan to create a double-boiler. Stirring intermittently, heat the egg mixture until it reaches 150°F to 160°F on a candy thermometer.
3. Once hot, carefully return the mixer bowl to the stand mixer. Fitted with the whisk attachment, whip the egg white mixture on high until stiff peaks, about 8 minutes. When done, the outside of the mixer bowl should return to room temperature.
4. Stop the mixer and swap the paddle for the whisk. With the mixer on low, add in the vanilla, cinnamon, and butter, a couple tablespoons at a time. Once all of the butter has been added, turn the mixer up to medium-high and mix until smooth.
5. If the mixture looks curdled, just keep mixing until it is smooth (this could take up to about 5 minutes). If it appears soupy, place the mixer bowl in the fridge for 10 to 15 minutes, then mix until smooth.
Cook Time: 5 minutes
Total Time: 10 minutes
2 oz semi-sweet chocolate, chopped
1/4 cup heavy cream
2 Tbsp light corn syrup
1. Place the chocolate, cream, and corn syrup in a small saucepan. Heat over medium-high heat until the mixture begins to steam and the chocolate starts to melt. Remove from the heat. Add the salt and stir until smooth.
2. Let the glaze cool to room temperature, about 10 minutes, before dripping over the cake.
1. Once the cake has completely cooled, trim the top as needed. Frost the cake with the vanilla buttercream.
2. Chill in the refrigerator until set, about 15 to 20 minutes.
3. Once the buttercream has chilled, carefully drip the chocolate glaze around the top edges. Pour the remaining glaze into the centre of the cake and smooth out with an offset spatula. Decorate the top by piping any remaining buttercream and sprinkle with chopped nuts, if desired.