Pumpkin Pancake Birthday Cake
This is a beautiful and different birthday cake recipe. If you want to make an original homemade birthday cake for your family, this is a tasty and fun option. All you need are large pancakes and delicious creme patisserie.
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Ingredients
Crème Patisserie
- 2 cups Milk
- 4 egg yolks
- 1/2 cup Granulated sugar
- 1 tbsp All purpose flour
- 1 tbsp Starch
- 3 tbsp Butter cold
- 1 tsp Vanilla extract
- 1/4 cup White chocolate optional
Cake Ingredients
- 2 medium eggs
- 1/4 cup Granulated sugar
- 1 tbsp Brown sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 cups All purpose flour
- 1-1/2 cup Milk
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1 cup Pumpkin puree
- 1 tsp Cinnamon
- Cooking spray
- 1/2 cup milk to moisten the pancake layers
- Sprinkles to garnish. Optional but highly recommended
Instructions
- Make the Crème Patisserie first. In a medium saucepan, add milk, half of the sugar and vanilla extract. Stir and cook over low heat.
- In a separate bowl, add egg yolks, the rest of the sugar and whisk.
- Add flour and starch and continue whisking.
- When the milk starts to get warm, add 1 scoop of warmed milk mixture into the yolk mixture gradually and whisk. Add 2 more scoops warm milk and stir.
- Gradually pour the yolk mixture into the milk and continue to whisk.
- Turn the heat to medium and cook the creme until it thickens.
- Remove from heat and add cold butter and white chocolate, stir well.
- Cover the creme patisserie with a plastic wrap and set aside to cool.
- Meanwhile, in a large mixing bowl, mix dry ingredients; flour, sugar, brown sugar, cinnamon, salt, baking powder and baking soda. Set aside.
- In a separate large bowl add eggs, milk, pumpkin pure, vanilla extract, combine well.
- Gradually add dry ingredients into the wet mixture.
- Use cooking spray to grease a 9” pancake skillet. Heat over medium heat.
- Pour 1 cup pancake mixture and flatten batter slightly with a spoon.
- Cook until small bubbles appear, approximately 4 minutes.
- Flip and cook an additional 4 minutes. When finished, cool on a cooling rack.
- Continue this process until you finish the pancake mixture.
- When the pancakes are cooled, add 1 pancake and sprinkle with a scant 2 tablespoons of milk to moisten the cake, taking care not to get it too wet.
- Add 1/2 cup creme patisserie and flatten with a spatula.
- Continue to stack and repeat the process with the remaining pancakes and creme patisserie. Finish with a layer of creme patisserie. Sprinkle with some chocolates or rainbow sprinkles if desired. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 451kcal (23%)Carbohydrates: 75g (25%)Protein: 13g (26%)Fat: 11g (17%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 201mg (67%)Sodium: 511mg (22%)Potassium: 392mg (11%)Fiber: 3g (13%)Sugar: 38g (42%)Vitamin A: 6820IU (136%)Vitamin C: 2mg (2%)Calcium: 295mg (30%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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