Pumpkin Spice Cake Recipe - Layer Cake Recipe
Celebrate this holiday season with this pumpkin spice cake. It's frosted with a delicious no-butter cream cheese frosting that just melts in your mouth. A rich butter-based cake made with pumpkin puree and pumpkin spice. It's a perfect layer cake to adorn a festive dinner table, birthday cake, or to impress family and friends
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Super Moist Pumpkin Cake Recipe with Cream Cheese Frosting
Pumpkin Cake Recipe
Ingredients:
all purpose flour - 2 cups
cinnamon powder - 2 teaspoons
baking powder - 2 teaspoons
baking soda - 1 teaspoon
eggs - 3 (large) room temperature
oil - 1 cup
pumpkin/kalabasa - 1 3/4 (boiled and mashed)
sugar - 1 cup
frosting:
cream cheese - 8 oz room temperature
powdered sugar - 1 cup
unsalted butter - 1/2 cup or 8 tablespoons
(softened)
vanilla extract - 2 tablespoons
others:
sprinkles or candy's to decorate - optional
extra butter - 1 teaspoon to grease the pan
11×7x2 - baking pan
parchment paper
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How to Make Earthquake Pumpkin Cake
This Easy Earthquake Pumpkin Cake Recipe is one of the best fall dessert recipes! Doctored up cake mix is swirled with a cream cheese filling, making a rich, gooey earthquake cake that’s 100% over-the-top and downright delicious.
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INGREDIENTS
Pumpkin Cake
1 box white cake mix
1/2 cup vegetable oil
1/2 cup water
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/8-1/4 tsp ground allspice
1 tsp vanilla extract
3 eggs
Cream Cheese Filling
8 oz cream cheese at room temperature
3 cups powdered sugar
1/2 cup butter melted
Additional Ingredients
1 cup pecans
1 cup shredded coconut sweetened
1/4 cup milk chocolate chips optional
1/4 cup butterscotch chips optional
DIRECTIONS
Preheat oven to 350 degrees and grease a 9x13 baking pan.
Sprinkle coconut and pecans over the bottom of the baking pan. Set aside.
In a bowl, mix cake mix, vegetable oil, water, pumpkin brown sugar, pumpkin pie spice, cinnamon, all spice, vanilla extract and eggs together. Mix until well combined. Pour batter over the coconut and pecans.
In a separate bowl, whisk (by hand or with a mixer) cream cheese, melted butter, and powdered sugar together. Once combined, dollop spoonfuls of the mixture on top of the pumpkin cake batter.
Using a knife or toothpick, swirl the cream cheese and pumpkin cake together.
Sprinkle chocolate chips and butterscotch chips on top and swirl the chips in with the cake.
Bake for 35-36 minutes. The cake should be set on top but the center should still jiggle lightly when the cake pan is gently tapped.
Allow to cool before serving. Due to the cream cheese in the cake, I prefer to eat this cake cold, but it can be eaten warm or at room temperature as well.
Store leftovers in the fridge.
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Eggless Moist Pumpkin Cake
Eggless Moist Pumpkin Cake –One of my best eggless cakes. The moist pumpkin cake itself is so moist and soft, if you can see the texture that my fork dived into. OK, I have to admit, you need to be patient with this cake as there are many rounds of going in and pulling out of the fridge. You may omit the pumpkin jellies if you do not have patient. However, I can tell you that the cake is phenomenal with the layering of colors, especially the design of the cake is with the trimmed rim. But EGGLESS FRIENDS, this is quite an ultimate eggless cake. For vegetarians, you may replace the gelatin with agar agar powder. Hope you’re inspired to make this cake. Enjoy!
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FAQ
1. How to make pumpkin puree from scratch?
Here is the link:
2. I am a vegetarian. What is the substitute for gelatin?
You can replace with agar agar powder. You may get it from any Japanese or Asian grocer shop.
Ingredients:
For the cake, I used 7.5inch (19cm) spring form, you can use any 7.5 inch pan in whatever form.
For the ring, I used 7 inch (18cm), and then I used 6 inch ring for the top jelly.
Eggless Moist Pumpkin Cake
250g (2 cups) cake flour (you can use all-purpose flour but I always recommend cake flour)
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp nutmeg powder
1/8 tsp clove powder
¼ tsp salt
150g (3/4 cup) light brown sugar
122g (1/2 cup) plain yogurt
112g (1/2 cup) vegetable oil
1 tsp vanilla extract (I left out from the video)
200g (1 cup) fresh pumpkin puree, sweetened (you may also use can puree)
2 tbsp whole milk
Cream Cheese Frosting
113g (1/2 cup) cream cheese
30g (2 tbsp) fine sugar
420g (1 ¾ cup) whipping cream
Pumpkin Jelly
225ml (1 cup) water
12g (4 tsp) unflavoured gelatin
225g (1 cup) fresh pumpkin puree (you may also use can puree)
For dissolving the gelatin, I used 2 cups of hot boiling water
Instructions:
Eggless Moist Pumpkin Cake
1. Preheat oven at 180°C/355°F.
2. In a bowl, sift the flour, baking powder, baking soda, nutmeg, clove and salt. Set aside.
3. In another large bowl, add the sugar, oil, yogurt and vanilla extract. Mix vigorously until well combined.
4. Add the puree. Mix until well combined.
5. Add the sifted dry ingredients in 2 batches. Mix until just combined, do not over mix. After adding the remaining batch, if the batter is too dry add tbsp of milk, one at a time. I added 2 tbsp for mine. Mix until just combined, do not over mix.
6. Grease a 7.5-inch baking pans and line them with parchment papers. Pour the batter into the pan. Tap the pan on the table few time to release air bubbles.
7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes.
8. Cool the cake on cooling rack for at least 15 min or until it is completely cool before slicing. Slice the cake into 2 sheets and set aside. Trim the sides with the 7-inch cake ring.
Cream Cheese Frosting
9. In a small bowl, add cream cheese and sugar. Mash to softened the cream cheese and until combined.
10. In a large chilled bowl, add whipping cream. Mix on low speed for few seconds until bubbly.
11. Add in the cream cheese into the cream. Continue to mix on low speed until the mixture is thicker. Then switch to medium speed. Stop mixing when the consistency is stiff. Do not go any further as it will be curdled and not worked.
Assemble the cake 1
12. Add 1 layer of cake. Brush with some milk to moisture the cake. Then pipe a layer of frosting. Refrigerate for about 15-20 min.
Pumpkin Jelly
13. In a small bowl, add water and gelatin. Give it a quick stir.
14. Over a bowl of hot water, stir until the gelatin is well dissolved. Remove from the hot water.
15. Add in the pumpkin puree. Stir until well combined.
Assemble the cake 2
16. Pour about 300ml of the pumpkin jelly mixture onto the cake to form a layer of approximately 4mm thick.
17. Refrigerate for 30 min.
18. Pipe another layer of frosting.
19. Add the other slice of cake. Brush with some milk to moisture the cake.
20. Pipe another layer of frosting.
21. Refrigerate for 15-20min.
22. Using a 6-inch ring. Place it in the middle of the cake.
23. Pour in the remaining (approximately 180ml) of the pumpkin jelly mixture onto the cake. That will form a layer of about 3-4mm thick of jelly right in the middle.
24. Refrigerate it for about 20-30min.
25. Remove the 6-inch ring. Pipe the frosting around the rim of the ring. Level the frosting with a small offset spatula.
26. Refrigerate for 2 hours or overnight.
27. Remove the large ring. Smoothen the edges with a small offset spatula.
28. Cake is ready to serve.
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Pumpkin Cake with Mocha Fudge Frosting Recipe - Hot Chocolate Hits
Ditch the Pumpkin Pie and grab some of this pumpkin cake instead. Studded with chocolate chips, walnuts and swirled with mocha fudge frosting, the coffee-chocolate combo complements the cinnamon-nutmeg flavor perfectly.
Get the full recipe + pumpkin puree recipe here:
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Hi! Welcome to Hot Chocolate Hits. I'm Vedika, a High School student and I love to cook. On my channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. Join me and subscribe!
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How to make pumpkin cake pops (recipe snippet)
Learn how to turn cake balls into pumpkin shaped cake pops in this simple tutorial video.
For the full step-by-step recipe on how to make pumpkin cake pops from scratch, head to
This recipe snippet video starts with cake balls (crumbled cake mixed with buttercream) slightly flattened and chilled for 45mins. Once they have been shaped into pumpkins, chill for 15-30mins again before coating in candy melts.
A batch of 16 cake balls needs roughly 175g (3/4 cups) of melted orange candy melts with 2-3 tbsp oil to thin it. Equipment needed is a greaseproof lined tray or plate, heatproof jug, cake pop sticks and something to stand the cake pops in.
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