Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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How to Make Chocolate Pumpkin Cake with Caramel Pecan Topping
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Do you think chocolate and pumpkin make a surprisingly delightful combination? imperialsugar.com. We know you will say yes when you make this Chocolate Pumpkin Cake With Caramel Pecan Topping. As the pumpkin puree replaces the fat in the recipe, this cake is completely free of butter or oil with an end result that is still super moist and tender. The pumpkin does not overpower the chocolate flavor of the cake so Chef Eddy made sure the frosting is bursting with pumpkin flavor. #dessert #imperialsugar #recipe #pumpkin #cake #caramel #pecan #chocolate
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Pumpkin Cake Recipe for Thanksgiving | Pumpkin, Chocolate, Espresso, Caramel, & Pecans
Pumpkin Cake Recipe for Thanksgiving ????????????✨ In today's video I walk you through a festive fall dessert with pumpkin espresso cake layers, dark chocolate ganache, espresso caramel, and candied pecans! Stick around for part 2 and 3 to learn how to make and use a chocolate mirror glaze and do a golden spider web effect.
#pumpkincakerecipe #thanksgiving #baking #brittneekay
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Supplies used in this video:
???????? Peter's caramel:
???????? espresso powder:
???????? Callebaut dark chocolate:
???????? parchment paper sheets:
???????? edible gold & silver powder:
???????? food-safe gloves:
???????? sheet tray:
???????? large offset spatula:
???????? small offset spatula:
???????? cake turn-table:
???????? 8 cake circles:
Chocolate Mirror Glaze Video:
Gold Spider Web Effect Video:
Chocolate Leaves Video:
Chocolate Swirls and Curls Video:
Video Chapters:
0:00 - Intro
1:01 - Pumpkin Espresso Cake
6:39 - Espresso Caramel
10:08 - Candied Pecans
12:06 - Chocolate Ganache
13:35 - Assembling the Cake
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting
In light of this pumpkin layer cake recipe video, I'm collaborating with one of my all-time favorite Youtuber's ever, Entertaining with Beth. You won't find a more down to earth, nicer, more talented person than Beth, no joke! She is a great cook and I'm super proud to call her friend. So, when you are done with this video, or heck even before, go see her amazing recipe video for pumpkin spiced waffles which will for sure help you start off your day right, In October!
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Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
For the Cake:
• 2 cups of melted unsalted butter
• 10 large eggs
• 2 1/2 cups of loosely packed brown sugar
• 2 cups of sugar
• 3 tablespoons of dark rum
• 2 15-ounce cans of canned pumpkin puree
• 5 cups of all-purpose flour
• 1 tablespoon of baking soda
• 1 tablespoon of baking powder
• pinch of salt
• 1 tablespoon of cinnamon
• ½ teaspoon of nutmeg
For the Frosting:
• 2 pounds of softened cream cheese
• 2 cups of softened unsalted butter
• 4 cups of powdered sugar
• 1 cup of maple syrup
• pecan halves and currants for garnish
Makes 1 6-layer 8 cake plus leftovers for trifles
prep time: 30 minutes
cook time: 15 minutes
Procedures:
1. Preheat the oven to 350°
2. In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
3. In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
4. Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
5. Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
6. In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
7. Once the cakes have cooled use an 8 cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
8. Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten
Pumpkin Layer Cake (Thanksgiving Themed) - Dalya Rubin - It's Raining Flour Episode 19
Hi everyone! I was so eager to share this recipe with you all because I love pumpkin and this is a phenomenal recipe!
I hope you enjoyed this video, and if you did give it a thumbs up! Also, don’t forget to SUBSCRIBE to my channel for more videos every week!
**I meant to take a picture of a slice of cake to show you the layers, but I kept on pushing it off and totally forgot. Sorry :-(
But, I can assure you that the cake looks gorgeous inside too!
Pumpkin Layer Cake Recipe
Ingredients:
Pumpkin Cake-
2 cup all-purpose flour
2 teaspoon pumpkin pie spice
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cup pumpkin puree
1 cup sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
Ganache-
1 cup heavy whipping cream or non-dairy Rich’s whipping cream
2 cups chocolate chips
Turkey and Pumpkin Figurine:
Brown gumpaste
orange gumpaste
red gumpaste
yellow gumpaste
white gumpaste
black gumpaste
green gumpaste
Directions:
Preparing the Cake-
1. Preheat oven to 350 degrees F. Grease 3 six inch round baking pans with nonstick baking spray. Set aside.
2. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
3. In a medium bowl whisk together pumpkin puree, sugar, brown sugar, vegetable oil and eggs.
4. Pour pumpkin mixture over dry ingredients and stir using a rubber spatula until little to no lumps remain.
5. Divide the batter evenly between the pans. Place into oven and bake for 20-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from oven and cool completely on a wire rack before frosting.
Preparing the Ganache-
1. Scoop the chocolate chips into a medium bowl.
2. Boil the heavy cream in a pot.
3. Pour the boiling cream over the chocolate chips.
4. Whisk for about 2-3 minutes until combined and it turns into a creamy chocolate sauce.
5. Let cool on the counter for 30 minutes, and then cover with plastic wrap.
6. Leave the ganache on your kitchen counter for 5-6 hours, stirring occasionally, until it becomes thick like a frosting. **You can also leave the bowl on ganache on your counter overnight and ice your cake in the morning.
Figurines:
To make the figurines, follow the instructions given by the video.
Assembling the cake:
Level your cakes.
Then, scoop about 2-3 heaping tablespoons of the ganache onto the first layer of cake.
Repeat this step by stacking your cakes and layering them with ganache in between. **I find it helpful to refrigerate my cake in between frosting each layer so that the frosting doesn't ooze out when decorating. This is not always necessary though because it depends on the temperature of your house.**
Next, ice the cake in ganache. *I like to work from the top-center of the cake and then ice the sides of the cake.
Once the cake is iced, cover the rim of the top of the cake is fall themed sprinkles.
Option A: a. If you plan to serve the cake right away, you can add the figurines to the cake and serve as is.
Option B: If you plan on serving the cake in 2 days, you can place your cake in a cake holder and leave on the counter. Once you are ready to serve, add the figurines.
Option C: If you plan on serving your cake within 3-5 days, refrigerate it and then defrost for 2-3 hours before serving. Once you are ready to serve, add the figurines.
Option D: If your house is super hot and/or humid, do not follow option B or else your icing may melt. It would be safest to follow option A or C.
Tips: This cake recipe is also be made gluten free using Bob's Red Mill 1 to 1 Gluten Free Flour! The reason why I didn't include this as an option in the recipe is because I have never tried layering it and do not know if it would fall apart when stacked because it becomes a super moist cake when made gluten free.
Let me know if you make this recipe!
-Dalya Rubin