Even if You Don't Like Pumpkin You'll Like this Pumpkin Cake
48.5 هزار بار بازدید -
2 سال پیش
-
My soft, spiced, melt-in-your-mouth pumpkin
My soft, spiced, melt-in-your-mouth pumpkin cake takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper!
Recipe: https://sugarspunrun.com/pumpkin-laye...
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
2 8” round cake pans (Affiliate Link): https://amzn.to/2NFn9q5
Cake leveler (Affiliate Link): https://amzn.to/3DFuz8v
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare 2 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
01:06 Add oil and beat to combine.
01:15 Stir in pumpkin.
01:49 Add eggs, stirring well after each addition, and then add vanilla extract.
02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese.
06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
06:51 Gradually add powdered sugar to mixture until well-combined.
07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling" **This cake was frosted in a "semi-naked" style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
Recipe: https://sugarspunrun.com/pumpkin-laye...
Ingredients
Pumpkin Cake
1 cup butter 2 sticks, softened to room temperature (226g)
1 cup sugar (200g)
½ cup brown sugar (100g)
½ cup canola oil vegetable oil would also work (120ml)
2 cups pumpkin puree* (488g)
4 large eggs
1 Tablespoon vanilla extract
¼ cup milk (60ml)
2 ½ cups flour (310g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin spice
1 teaspoon cinnamon
Cream Cheese Frosting
8 oz cream cheese softened (225g)
½ cup unsalted butter softened (113g)
3 ½ cups powdered sugar (315g)
1 vanilla bean or 1 tsp vanilla extract
1/8 teaspoon salt
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
2 8” round cake pans (Affiliate Link): https://amzn.to/2NFn9q5
Cake leveler (Affiliate Link): https://amzn.to/3DFuz8v
Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and prepare 2 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
00:19 Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
01:06 Add oil and beat to combine.
01:15 Stir in pumpkin.
01:49 Add eggs, stirring well after each addition, and then add vanilla extract.
02:50 Add milk and stir to combine. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
03:12 In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
03:48 Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
04:23 Divide batter evenly into prepared cake pans and bake on 350F (175C) for 35-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
05:42 Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
06:06 In KitchenAid (or with hand mixer) cream together butter and cream cheese.
06:25 Stir in vanilla bean seeds (or vanilla extract) and salt. Scrape down the sides and bottom of the bowl to ensure ingredients are well-combined.
06:51 Gradually add powdered sugar to mixture until well-combined.
07:50 Once cakes have cooled, ice/assemble cakes by generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Notes
*This is slightly more than 1 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling" **This cake was frosted in a "semi-naked" style, which means not a lot of frosting was used. If you want to completely frost the whole cake, I recommend increasing by 50% and you may wish to omit the heavy cream for a firmer frosting.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
2 سال پیش
در تاریخ 1401/08/23 منتشر شده
است.
48,527
بـار بازدید شده