Pumpkin Spice Genoise Cake – French Elegance with Cream Cheese Frosting

Why You’ll Love This Cake

• 🎃 French twist on a fall classic – airy sponge instead of dense pumpkin bread
• 🍊 Bright flavors – spices paired with orange zest lift the richness
• 🍰 Two frosting options – cream cheese for classic comfort, or adapt with diplomat cream for French elegance
• 🍂 Holiday-ready – light enough to serve after a festive meal

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Step-by-Step Recipe

1. Roast the Pumpkin

Cut pumpkin into wedges and roast at 180 °C (350 °F) for 35–40 minutes until tender. Scoop out the flesh, mash, and drain through a sieve or cheesecloth. You’ll need about 150 g of purée.

2. Make the Genoise

Warm eggs and sugar over a bain-marie to 40–45 °C, then whip until pale and tripled in volume. Sift together flour, cornstarch, baking powder, and spices. Fold gently into the egg foam. Lighten melted butter and pumpkin purée with a spoonful of batter, then fold it back into the mixture. Add zest and nuts.

3. Bake

Pour into a 20 cm (8-inch) round tin, greased and lined. Bake at 170 °C (340 °F) for 25–30 minutes, until a skewer comes out clean. Cool completely before unmolding.

4. Cream Cheese Frosting (Bruno Albouze–Inspired)

Beat softened cream cheese and butter until fluffy. Add sifted powdered sugar gradually, then finish with vanilla and a pinch of salt. Spread generously between the cake layers and on top.

5. Assembly & Finish

Layer the sponge with frosting, add a final swirl on top, and sprinkle with chopped pecans or walnuts. Chill briefly, but bring to room temperature before serving for the softest texture.

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Tips & Variations

• Brush layers with spiced rum syrup for an entremet-style dessert.
• Swap cream cheese with crème fraîche for a tangier, lighter frosting.
• Glaze the sponge with apricot nappage before frosting for French pastry flair.

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Serving Suggestions

This cake pairs beautifully with coffee, spiced chai, or a dessert wine. It’s also an excellent centerpiece for an autumn celebration—simple in appearance but refined in flavor.

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Frequently Asked Questions

Can I make the pumpkin purée ahead of time?
Yes—roast and drain the pumpkin a day in advance, store in the fridge, and bring to room temperature before baking.

Can I freeze the sponge?
Definitely. Wrap tightly in cling film and freeze up to a month. Thaw fully before frosting.

How do I make the frosting less sweet?
Reduce powdered sugar slightly and add a spoonful of crème fraîche for tang.

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✨ If you’re looking for a cake that bridges French elegance and autumn comfort, this Pumpkin Genoise Cake with cream cheese frosting deserves a spot on your holiday table.