Rainbow Princess Pumpkin Cake

Ingredients

• 2 cups Pumpkin Puree (canned or homemade, smooth)
• 1 cup Sweetened Condensed Milk (full‑fat, unopened can)
• 1 Large Egg (room temperature)
• 1 1/2 cups All-Purpose Flour (sifted)
• 3/4 cup Granulated Sugar
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 1/2 cups Whipping Cream (chilled, for whipping)
• 2 cups Powdered Sugar (for sweetened whipped cream)
• 1/4 cup Pink Fruit Jam (store‑bought or homemade strawberry jam)
• 1/4 cup Blue Fruit Jam (blueberry or mixed berry jam)
• 1/4 cup Yellow Fruit Jam (pineapple or apricot jam)
• 2 tablespoons Edible Glitter (rainbow colors, food‑grade)
• 1 Princess Cake Topper (plastic or edible fondant figure)

Instructions

1. Prepare Dry Ingredients

   In a mixing bowl, whisk together sifted all‑purpose flour, baking powder, and salt. Set aside.

   Time: PT5M

2. Combine Wet Ingredients

   In a separate bowl, mash the pumpkin puree until smooth. Add sweetened condensed milk, the egg, and whisk until fully incorporated.

   Time: PT7M

3. Mix Batter

   Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not over‑mix.

   Time: PT5M

4. Add Sugar

   Fold in granulated sugar until evenly distributed.

   Time: PT2M

5. Prepare the Pan

   Line the 8‑inch round cake pan with parchment paper, then lightly grease the paper.

   Time: PT3M

6. Bake the Cake

   Pour the batter into the prepared pan, smooth the top, and bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

7. Cool the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

   Time: PT15M

8. Make Whipped Cream Frosting

   In a chilled bowl, whip the cold whipping cream with powdered sugar until stiff peaks form.

   Time: PT5M

9. Layer with Colored Jam

   Slice the cooled cake horizontally into two even layers. Spread a thin layer of pink jam on the bottom, then a layer of blue jam on the second, and finish with yellow jam on the top layer.

   Time: PT7M

10. Assemble and Frost

    Place the bottom layer on a serving plate, spread a generous amount of whipped cream over it, then stack the second layer. Cover the entire cake with the remaining whipped cream, smoothing the sides.

    Time: PT8M

11. Add Decorative Elements

    Pipe or dollop extra whipped cream in swirls, drizzle small dollops of each colored jam for a rainbow effect, sprinkle edible glitter over the top, and place the princess topper in the center.

    Time: PT5M

12. Chill Before Serving

    Refrigerate the assembled cake for at least 30 minutes to set the frosting.

    Time: PT30M

Nutrition Facts

Calories

260

Protein

3g

Carbohydrates

38g

Fat

11g

Fiber

2g

Ingredient Substitutions

• Instead of Pumpkin Puree: Butternut squash puree, Sweet potato puree
• Instead of Sweetened Condensed Milk: Evaporated milk + 1/4 cup sugar, Homemade condensed milk
• Instead of Large Egg: 1/4 cup unsweetened applesauce, 1/4 cup plain yogurt
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Salt: Sea salt
• Instead of Whipping Cream: Heavy cream, Coconut cream (non‑dairy)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Pink Fruit Jam: Raspberry jam
• Instead of Blue Fruit Jam: Blackcurrant jam
• Instead of Yellow Fruit Jam: Mango jam
• Instead of Edible Glitter: Colored sugar crystals
• Instead of Princess Cake Topper: Any themed cake topper

Equipment Needed

• Mixing Bowl
• Whisk
• 8‑inch Round Cake Pan
• Parchment Paper
• Oven
• Spatula
• Piping Bag (optional)
• Refrigerator
• Spray Bottle of Water (optional)

Critical Steps — Do Not Skip

• Sift dry ingredients to avoid lumps
• Do not over‑mix the batter
• Bake until a toothpick comes out clean
• Cool the cake completely before frosting
• Whip cream in a chilled bowl for proper stiffness

Chef Tips from the Video

• Use pumpkin puree that is 100 % pure pumpkin, not pumpkin pie filling, for a less sweet base.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
• For a shinier finish, lightly brush the top with a thin glaze made from 1 tbsp milk and 1 tbsp powdered sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.

Room temperature: Not recommended; cake may soften and jam can spoil.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead and store wrapped in the fridge.
• Whipped cream frosting can be made 24 hours ahead; keep chilled.
• Jam layers can be prepared and refrigerated separately.

Frequently Asked Questions