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

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.