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!
You can follow me on Insta @preppykitchen
Pumpkin Spice Bundt Cake Recipe
Chef Tom shares a family recipe that's perfect for the holiday season. Check out this Pumpkin Spice Bundt Cake baked on the Yoder Smokers Pellet Grill!
Full recipe:
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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PUMPKIN CAKE WITH CREAM CHEESE BUTTERCREAM: A pumpkin layer cake recipe from scratch!
Professional Pastry Chef Lindsey Farr gives us this delicious pumpkin cake recipe just in time for all things Autumn! After all, who could say no to pumpkin spice cake? This pumpkin cake recipe is so simple and straightforward, and with such a lovely result, it’ll be your new go-to all season for delicious pumpkin cake. If you’re wondering how to make pumpkin spice cake, you’ve come to the exact right place. You’ve just landed on the best pumpkin cake ever!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Pumpkin Layer Cake
00:25 Prep our parchment paper and pans
01:42 Mix our dry ingredients
02:26 Whisk our cold eggs and add oil
03:00 Add our sugar
03:41 Add our pumpkin
04:09 Incorporate dry ingredients into wet
05:05 Put the batter between your pans
05:40 Place pans in oven
06:17 Turn cakes out to cool
07:38 Make your frosting
08:10 Add some cinnamon to buttercream
09:42 Assemble cake with buttercream
12:39 Time to try!
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TOOLS USED IN THIS VIDEO:
Parchment Paper Sheets:
8”x 3” Cake Pans:
Pyrex 32oz Liquid Measuring Cup:
Wushtoff 6 Utility (Petty) Knife:
Black plates (similar – mine are from CB2):
Half Sheet Pans:
Kitchen Towels:
KitchenAid Stand Mixer:
Metal Bowl for Stand Mixer!:
Similar Wooden Cake Stand:
Ateco Large Offset Spatula:
Spice Jar Measuring Spoons:
Vegaline Cooking Spray:
Clear Ingredient Bowls:
Current Whisk Obsession:
GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
Ateco Offset Spatula 3 Piece Set:
Lamoutor 2Pcs Metal Kitchen Cooling Rack Baking Cooling Rack Square Wire Cooling Rack for Cake and Meat 10 x 11 inches (Black):
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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This pumpkin cake with cream cheese buttercream is a wonderful pumpkin layer cake recipe from scratch! The chef shows us how to make pumpkin cake recipes easy, with this easy to follow pumpkin spice cake tutorial for perfectly spiced pumpkin cake. Learn how to make a pumpkin layer cake for company or just for yourself with this pumpkin layer cake recipe! This easy pumpkin cake with cream cheese frosting is to die for! The perfect way to kick off your fall baking 2021!
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
How To Make A Pumpkin Cake FALL DESSERT Recipe!!!
This easy how to make a Pumpkin Cake recipe made by Goutez is the perfect fall dessert for you to try right now! What are you waiting for?! Give it a try with our set-step recipe video on how to make a delicious Fall Pumpkin Cake!
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In this gourmet fall pumpkin cake recipe video, you will learn how to make the best pumpkin cake ever! It's super simple using this amazingly easy step-by-step recipe guide on how to make a pumpkin cake, the perfect fall dessert recipe. The main ingredients include pumpkin and cake batter so you know it's going to be delicious and just in time for both Halloween and Thanksgiving! And, this pumpkin cake recipe is so simple anyone can try it at home using our recipe for how to make a gourmet frosted pumpkin cake. So sit back and enjoy our recipe for the most amazing fall pumpkin cake.
If you love this how to make a pumpkin cake fall dessert recipe, let us know what you think in the comments below! #pumpkincake #falldessert #fallrecipe
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Ingredients for making a fall pumpkin cake:
Cake Batter:
1 3/4 cups (245 g) unbleached all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
2 tbp (2.5 ml) ground cinnamon
2 tbp (1 ml) ground nutmeg
2 pinch ground cloves
1 tbp of ginger
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (360 g) lightly packed brown sugar
3 eggs
1 1/2 cups (375 ml) homemade or store-bought unsweetened pumpkin purée
Frosting:
1 package (8 oz/250 g) cream cheese, softened
1/4 cup (57 g) unsalted butter, softened
1 cups (260 g) icing sugar
Decoration:
Pecans and caramel