Drizzle Pumpkin Cake with Cream Cheese Mousse

Drizzle Pumpkin Cake with Cream Cheese Mousse

Who knew a bite of pumpkin spice cake topped with fluffy cream cheese frosting could get any better? We didn't either, until we added Drizzle.

by Rose Wilde


90g Sonora Whole Grain Flour

150g all purpose flour

230g sugar

4g salt

6g baking soda

1g baking powder

150g Drizzle

150g milk

200g pumpkin puree

2 eggs

20g lemon juice

5g cinnamon

2g nutmeg

2g Grains of Paradise*

For the Cream Cheese Mousse:

8oz cream cheese

200g heavy cream

60g sugar

Zest of one lemon

Drizzle for garnish

*Grains of paradise is a really cool African pepper that tastes like all your favorite warming spices. It is worth adding to your pantry for all kinds of fall bakes. If you don’t have it, substitute black pepper.


Active Time: 20 min

Full Time: 50 min

Serves 8

Heat oven to 350 F. Prep an 8 inch round or square pan with parchment paper and baking spray. Set aside.


In a medium bowl, use a whisk to combine Sonora flour, all purpose flour, sugar, salt, baking soda, baking powder and spices.


Add in your Drizzle, milk, pumpkins puree, eggs, and lemon juice. Use a whisk to combine until it’s a nice smooth batter, then pour into the cake pan.


Bake for 30-35 minutes till golden brown on the edges and baked through the center. Cool 15 minutes, then use an offset spatula to clear sides of cake and turn out onto a platter and cool completely.


Trim off any dome in the cake to create a flat top. Set aside.  


In the bowl of a stand mixer or with a handheld whisk, beat cream cheese, heavy cream, sugar and lemon zest together till light and fluffy.


Spread cream cheese mousse over top of cooled cake. Add a generous Drizzle all over the top and decorate with edible flowers. Keep in fridge until ready to serve.