The Best Pumpkin Bundt Cake with Orange Cream Cheese Frosting
This Pumpkin cake is beyond moist and light. Its almost a combination of a pumpkin pie and a cake! And its so easy to prepare thanks to the help of a yellow cake mix. I hope you can give this a try soon!
Ingredients:
1 box yellow cake mix
3 eggs
2T milk
1/2 cup veg oil
1 15oz can pumpkin puree
1/4 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
Orange Cream Cheese Frosting
4oz very soft cream cheese
2 T fresh squeezed orange juice
2 cups powdered sugar
1 tsp vanilla
2 -4 T milk
1/2 tsp cinnamon
Orange Zest for the top
#pumpkincakerecipe #pumpkinpiecake #cakemixrecipe #inthekitchenwithkaren
I never thought I could love PUMPKIN CAKE this much! Super moist & easy pumpkin cake recipe
RECIPE:
SHOP:
This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it's topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Pumpkin Cake
▢2¼ cups (270 g) flour - plain, all purpose flour
▢¼ cup (25 g) cornstarch - also known as cornflour in some countries
▢2 tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢2½ tsp ground cinnamon
▢1 tsp ginger powder
▢½ tsp ground nutmeg
▢½ tsp allspice
▢¼ tsp ground cloves
▢1½ cups (300 g) white granulated sugar
▢3 large eggs - room temperature
▢1 cup (200 g) unflavoured vegetable oil - I use canola oil
▢1¼ cup (300 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 1 on blog post for fresh pumpkin option)
▢¼ cup (60 g) milk - full fat, room temperature
▢2 tsp vanilla essence/extract
▢1 tsp white vinegar
Cinnamon Cream Cheese Frosting
▢¾ cup (170 g) unsalted butter - room temperature
▢3¼ cups (400 g) icing sugar - also known as powdered/confectioners sugar
▢1 heaped cup (250 g) cream cheese - cold
▢1 tsp vanilla
▢½ tsp ground cinnamon
For Decorating (OPTIONAL)
▢½ cup (50 g) walnuts or pecans
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Michela Test's The Viral Zesty Orange Cake Trend! | This Morning
If you’ve spent a lifetime peeling oranges...then the chore stops now! Michela Chiappa is testing out a viral baking trend using a whole orange, rind included, to make a deliciously moist cake. It looks so easy, but will it prove to be a success?
Broadcast on 11/05/2023
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Pumpkin Cake | Sally's Baking Recipes
Learn how to make perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. It’s simply the best pumpkin cake I’ve ever had.
Get the full recipe:
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Anna Olson Makes Creamsicle Cake! | Baking Wisdom
Recipe below - follow along! Orange and vanilla are the key flavours in this layer cake. It's moist and not the least bit crumbly, and the cream cheese frosting handles easily and sets well, making this cake a manageable task for anyone new at assembling cakes (or for a family project with kids). It’s perfect served right from the fridge and stable enough to transport to a party.
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• Recipe Information •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 30 minutes, plus chilling
Cook Time: 35 minutes
• Ingredients •
Cake:
3 cups (390 g) cake & pastry flour
1¾ cups (350 g) granulated sugar
2½ tsp baking powder
½ tsp fine salt
Zest of 2 navel oranges
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
¾ cup (175 mL) fresh orange juice
¾ cup (175 mL) buttermilk
½ cup (125 mL) vegetable oil
1 Tbsp (15 mL) vanilla extract
1 tsp orange extract
Orange food colouring gel, powder or paste (optional)
Frosting:
2 (8 oz/250 g) pkg cream cheese, softened
1 cup (225 g) unsalted butter, at room temperature
6 to 6½ cups (780 to 845 g) icing sugar, divided
2 tsp vanilla extract
2 tsp orange extract
Orange food colouring gel, powder or paste
See recipe for optional rice paper sails
• Chapters •
0:00 New series: Baking Wisdom!
0:43 STEP 1: Cake Layers
Preheat the oven to 350°F (180°C)
Lightly grease and line the bottoms of three 8-inch (20 cm) round cake pans. Dust the sides of the pans with flour, tapping out any excess.
0:53 Mix the dry ingredients and butter
Sift the flour, sugar, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
2:16 Add the orange zest and butter
Stir to combine the zest, then add the butter and mix on medium-low speed until the mixture is crumbly, about 1 minute.
3:54 Add the liquids and eggs
In a separate bowl, whisk the eggs, orange juice, buttermilk, oil and vanilla and orange extracts together. Add all at once to the flour. If using a stand mixer, switch to the whip attachment (hand beaters still work fine) and mix first on low speed to combine. Increase the speed to medium and beat for 90 seconds, until the batter is thick and smooth. Add orange food colouring, if using.
6:33 Divide the batter among the pans and bake
Divide the batter evenly among the pans Give each pan a tap on the counter to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then tip them out onto a rack to cool completely.
6:58 OPTIONAL: rice paper decor
Rice paper “sails” give this cake the appearance of movement. You will need three or four sheets of edible round rice paper, six or eight sheets of parchment paper, and some liquid or paste food colouring. Fill two to three pie plates with warm (not hot) tap water and add a few drops of liquid or paste food colouring to each. Crumple up a few pieces of parchment paper and set them on baking trays or cooling racks. Submerge a sheet of rice paper in the water until it softens, about 30 seconds. Carefully lift the rice paper from the water and lay it across the crumpled parchment. Repeat with two to three more sheets. Allow the rice paper to air-dry, uncovered, for 24 hours, then peel away parchment.
9:21 STEP 2: Frosting
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and half the icing sugar on low speed, increasing to medium speed until combined and not too soft.
10:23 Add remaining icing sugar, and tint to a pale orange with colouring
10:48 Assemble
Place a cake layer onto a cake wheel or platter. Cover the top of the cake generously with frosting and spread to level it. Set the second cake layer on top and repeat, covering the top of it with frosting. Place the final cake layer on top, and enough frosting to cover the cake in a level layer. Spread frosting on the sides of the cake to cover and fill in any gaps. The cake should not be visible through the frosting. Chill the cake for an hour before decorating.
12:56 STEP 3: Decorate
Divide the remaining frosting into three bowls. Leave one as is. Tint one bowl a medium orange and the other a darker orange. Use an offset spatula to smear patches from all three bowls onto the side of the cake, leaving space between these smears. Use the same offset spatula or a cake or bench scraper to spread the frosting into a smooth layer while you spin the cake: blending the coloured patches will give the frosting a watercolour effect.
14:35 The results!
Press the rice paper “sails” onto the decorated cake. Chill the cake for at least 2 hours before serving.
The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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