Pumpkin Chiffon Cake
With burnt honey cream!
Meet the newest member of my soft and cottony cake family: pumpkin chiffon! Vibrantly hued and gently spiced, this airy treat marries chiffon cake’s tender fluffiness with pumpkin’s warm, earthy flavor. It’s THE dessert for when you’re craving something light but still packing ~autumnal vibes~.
If that’s not convincing enough, I have three words for you: Burnt Honey Cream. Burnt (or caramelized) honey is one of those secret ingredients that can truly transform your desserts, lending a caramelized, buttery, toasty note that you can’t quite place …or stop eating. Bonus — it’s incredibly easy to make. Keep this recipe in your back pocket for jazzing up all your pies and cakes this season!
A note on pan size
Earlier this year I purchased a couple small(er) chiffon tins, a 6” (this one) and an 8” (this one). I absolutely love them! These sizes aren’t too common in North America, but that needs to change. Even with a large family, I find 10” chiffon cakes on the big side and the egg commitment intimidating, especially when I’m trying out new flavors. I think the 8” in particular is the perfect “happy medium” size and have written this recipe for that tin. If you want to bake this cake in a 10” tube pan, multiply all ingredients by 1.5. Bake time will be slightly longer.
Fluffy cakes, previously
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Pumpkin Chiffon Cake with Burnt Honey Cream
Makes one tall 8” cake
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