Pumpkin-White-Chocolate Soufflé Cake

Pumpkin White Chocolate Souffle Cake Victoria magazine

  From “A Taste of Local Flavor” in the October 2013 issue of Victoria magazine.

Pumpkin-White-Chocolate Soufflé Cake
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  1. 6 large eggs
  2. 1 1/2 teaspoons vanilla extract
  3. 6 tablespoons of sugar
  4. 2 (4-ounce) bars white chocolate, chopped
  5. 1/2 cup butter
  6. 1 1/2 cups pumpkin puree
  7. 1 teaspoon ground cinnamon
  8. 1 teaspoon ground ginger
  9. 1/4 teaspoon ground nutmeg
  10. 1/4 teaspoon salt
  11. Garnish: confectioners' sugar
  1. Preheat oven to 300°. Fill a shallow, ovenproof pan with water, and place on lower oven rack. Spray a 10-inch springform pan with nonstick spray; line bottom with parchment paper, and spray again; set aside.
  2. In the bowl of a stand mixer, and using a whisk attachment at high speed, beat eggs, vanilla extract, and sugar until mixture becomes stiff and light in color, about 10 minutes.
  3. Meanwhile, in a medium bowl, combine white chocolate and butter. Microwave in High (100 percent power) in 30-second intervals, stirring between each interval, until melted. Add pumpkin puree, cinnamon, ginger, nutmeg, and salt. Stir to combine.
  4. Add pumpkin mixture to egg mixture, and whisk together quickly and thoroughly. Pour mixture into prepared pan, and bake for 1 hour. Remove from oven, and let cool completely. Cover with aluminum foil, and refrigerate for at least 4 hours. Before serving, remove from pan, and sprinkle with confectioners' sugar, if desired. Cake can be stored, refrigerated, in an airtight container for up to 3 days.
Victoria https://www.victoriamag.com/
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  1. I baked the Pumpkin-White-Chocolate Soufflé Cake for Mother’s Day. In your magazine the amount of sugar is stated as 1/4 cup plus 6 tbsps. On line the recipe states 6 tbsps. Please advise which amount is correct as I would like to bake this cake with the proper recipe. Thx

  2. I used 1/4 cup plus 6 tblsp. as in receipe in the magazine.
    It turned out beautifully. Very delicious — first souffle I have
    tried! It was so easy.
    I put the springform pan/wrapped in aluminum foil, in the water bath
    –wasn’t clear in the recipe. Turned out lovely…


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