Pumpkin Velvet Cake #shorts
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Easiest Pumpkin Cake #shorts
This Easy Pumpkin Cake is our favorite, fluffy, moist, and absolutely delicious pumpkin cake.
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How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
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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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Pumpkin Cake Recipe | How to Decorate a Cake with Cream Cheese Frosting | Cake Decorating
This is the ultimate fall and Thanksgiving Cake! One bite of this delicious pumpkin cake, and you'll be hooked! “Pumpkin cake” with velvety smooth pumpkin cheesecake with aromatic spices, pumpkin confit and delicate pumpkin sponge cake with orange syrup - this masterpiece of a cake is simply divine! And a creamy cream cheese frosting brings it all together! Add this spectacular cake to your Thanksgiving menu! This “Pumpkin Cake” combines all the best fall flavors into one delicious cake!
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INGREDIENTS
For Pumpkin Cake layers (baking ring 18 cm or 7-inch):
½ cup (120g) pumpkin puree
4 large eggs
1 cup + 2 Tbsp (130g) all-purpose flour
1 cup (180g) dark brown sugar
2 ½ cups all-purpose flour, plus more for flouring
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons (30g) sunflower oil, refined
Zest of 1 orange
Orange Syrup for impregnation: (How To Make Orange Syrup: )
⅓ cup (60g) orange juice
2 tablespoons (30g) sugar
For Pumpkin Confit (baking ring 16 cm or 6-inch):
1 cup (250g) pumpkin puree
1 tablespoon (10g) gelatin
4 tablespoons (60g) water
2 tablespoons (30g) granulated white sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ teaspoon ground cinnamon
For Pumpkin Cheesecake (baking ring 16 cm or 6-inch):
½ cup (110g) pumpkin puree
10 oz (300g) softened cream cheese Philadelphia
1 large egg
1 egg yolk
2 tablespoons (30g) heavy cream
1 cup (180g) dark brown sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ teaspoon ground cinnamon
1 tablespoon all-purpose flour
For Cream Cheese Frosting:
4 oz (113g) unsalted butter, at room temperature
600g cream cheese Philadelphia
½ cup (50-60g) powdered sugar
For Cake Decorating with Cream Cheese Frosting:
4 oz (113g) unsalted butter, at room temperature
600g cream cheese Philadelphia
½ cup (50-60g) powdered sugar
Yellow Food Coloring
For Garnish: mini marshmallows, dried tangerines, fresh rosemary, fruit jellies
PREPARATION
1. Make the Pumpkin Sponge Cake. Preheat oven at 170°C/340°F. Combine sifted all-purpose flour, salt and baking powder in the bowl. The eggs whisk with sugar about 5-7 minutes and add the pumpkin puree, oil, orange zest. Fold the dry ingredients into the eggs mixture. Mix well. Pour batter into the bottom of a lined baking ring (mine was a diameter of 7-inch or 18 cm). Bake for 40 minutes until slightly golden on top. Remove cake from pan and onto wire cooling racks to cool completely. Then cover with a plastic wrap and place in the refrigerator overnight.
2. Make the Orange syrup for impregnation. Heat the orange juice and sugar, stir until completely dissolved.
3. Make the Pumpkin Confit. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 10 minutes. In the saucepan, mix together the pumpkin puree, sugar and spices. Cook until the sugar dissolves completely. The gelatin warmed in a microwave oven for a few seconds (5-10 seconds) and add to pumpkin mixture. Pour confit into the bottom of a lined baking ring (6-inch or 16 cm). Cover with a plastic wrap and place in the freezer for at least 2-4 hours.
4. Make the Pumpkin Cheesecake. Preheat oven at 140°C/285°F. In the mixing bowl, combine together the softened cream cheese, brown sugar, pumpkin puree, egg, egg yolk, heavy cream, flour and spices. Fold into the bottom of a lined baking ring (7-inch or 18 cm) with aluminium foil. Transfer the cheesecake into a deep oven-roasting pan or baking dish. Fill another the pan with hot water and put it on the level below. Bake the cheesecake for about 1 hour. Turn oven off, crack open oven door and allow the cheesecake to sit for about 30 minutes. Then remove the cheesecake from the oven and cool at room temperature for a few hours before refrigerating overnight.
5. Make the Cream Cheese Frosting. Into a clean mixing bowl, add the room temperature butter and powdered sugar, whisk until soft peaks form. Add the chilled cream cheese and whisk until a smooth forms.
6. To assemble cake, split the cake layers in half, to form 3 layers total. Place one cake layer into the 18 cm baking ring and impregnationed with orange syrup. Then place the pumpkin cheesecake. Again the cake layer with orange syrup and then the pumpkin confit. On the top the remaining cake layer with orange syrup. Spread a generous amount of frosting between each layer. Set cake into the freezer for at least 4-6 hours.
7. Completely frozen cake cover with cream cheese frosting and decorate as you wish. If you want, you can to leave it naked. The cake will also look pretty. The cake should be thawed in the refrigerator for 5-6 hours before serving! Enjoy!