Jessie Sheehan, the cookbook author behind Snackable Bakes, The Vintage Baker and Icebox Cakes, isn’t a pumpkin pie person.
“It’s not that I don’t like pumpkin,” Sheehan clarifies on a recent episode of the Wine Enthusiast Podcast about boozy baking. “I don’t love pumpkin custard—the pumpkin custard that is a pumpkin pie.”
Instead, when prompted to produce a pumpkin-based dessert, Sheehan whips up her spiced pumpkin snacking cake, which appears in her most recent cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes. To up the ante, she frosts it with chocolate buttercream—a topping that, she recently found, is especially helped by a few tablespoons of bourbon.
“It’s a no-brainer to put a chocolate frosting on a pumpkin cake, and then it is also absolutely a no-brainer to put bourbon into a chocolate frosting,” Sheehan said. “Obviously, that is just heaven.”
Pumpkin Snacking Cake with Chocolate Bourbon Buttercream
For the cake:
1 ½ cups (195 grams) all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger ½ cup (118 grams) vegetable oil 1¼ cups (250 grams) granulated sugar 1 teaspoon vanilla extract 2 large eggs ½ can (213 grams) pumpkin puree
For the buttercream:
This Article was originally published on Wine Enthusiast
