Baking · Cake

Pumpkin Matcha Latte Cake

This is one of those cakes that makes the whole kitchen smell like autumn. The pumpkin batter is a proper one-bowl situation, no mixer needed, just a whisk and everything goes in together. The matcha mascarpone whipped cream on top is the part that ties it to a matcha latte, green and slightly earthy against the warm spiced cake below. Watch the whipped cream closely once you start mixing as mascarpone moves fast and overwhipping will cause it to split. Adapted from Sloane's Table's Salted Caramel Pumpkin Cake.

Ingredients

9x9 inch square pan

Pumpkin Cake (adapted from Sloane's Table)

• 280g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp pumpkin spice
• 213g light brown sugar
• 100g granulated sugar
• 174g olive oil (light, not extra virgin)
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 425g pumpkin puree

Mascarpone Matcha Whipped Cream

• 227g mascarpone cheese, cold
• 150g granulated sugar
• 5g matcha powder
• 227g heavy cream, cold
• Extra matcha powder, for dusting

Method

1. 1Preheat oven to 325°F. Grease and line a 9x9 inch square pan with parchment on the bottom and up the sides.
2. 2In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
3. 3Add the brown sugar, granulated sugar, olive oil, eggs, vanilla extract, and pumpkin puree. Whisk until fully combined and smooth. No mixer needed, one bowl and a whisk is all you need.
4. 4Pour the batter into the prepared pan and smooth the top.
5. 5Bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
6. 6Let the cake cool completely to room temperature before frosting.
7. 7While the cake bakes, make the whipped cream. Whisk the matcha into the granulated sugar first to break up any clumps.
8. 8Add the cold mascarpone cheese and beat on low speed until smooth and combined.
9. 9Slowly pour in the cold heavy cream while continuing to beat on low, then increase to medium high once incorporated.
10. 10Whip until soft to medium peaks form. This happens fast with mascarpone, so watch closely and stop as soon as it holds its shape. Overwhipping will cause it to split or turn grainy.
11. 11Once the cake is completely cool, spread the matcha whipped cream over the top.
12. 12Dust generously with extra matcha powder to finish.

Tips & Notes

Lining the sides of the pan with parchment, not just the bottom, helps manage browning since this batter has a good amount of oil that can catch on the edges. The cake must be fully cooled to room temperature before frosting as any residual warmth will melt the mascarpone whipped cream. Keep the mascarpone and heavy cream cold going into the mixer as mascarpone can destabilize or curdle if overworked or too warm. Use a mild, light olive oil rather than a robust extra virgin so the pumpkin spice stays the dominant flavour.

Storage

Store the frosted cake covered in the refrigerator for up to 3 to 4 days. Let slices sit at room temperature for about 15 to 20 minutes before serving for the best texture. The unfrosted cake layer can be wrapped tightly and stored at room temperature for up to 2 days, or frozen for up to 1 month. The whipped cream is best used the same day it is made, but can be kept chilled and covered for a few hours if needed.