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Pumpkin Spice Cake with Vanilla Buttercream
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Pumpkin Spice Cake with Vanilla Buttercream

2 hPara 12Nutri-Score D€€
de @theblondewhobakes11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flourCereales360 g
  • baking powderDespensa12 g
  • baking sodaDespensa5 g
  • pumpkin pie spiceEspecias12 g
  • saltEspecias4 g
  • unsalted butter (softened)Lácteos230 g
  • brown sugarDespensa300 g
  • granulated sugarDespensa150 g
  • eggs (room temperature)Lácteos4 piezas
  • pumpkin pureeFrutas y verduras425 g
  • vanilla extractDespensa10 ml
  • buttermilk (room temperature)Lácteos240 ml
  • powdered sugar (sifted)Despensa900 g
  • heavy creamLácteos90 ml
  • gel food coloring (sunset orange, red red and brown)Otro5 g

por ración

Nutrición

963kcal

Carbohidratos
146 g
Proteínas
5 g
Grasas
40 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde para bizcocho ×3
  • Bol ×2
  • Batidora amasadora
  • Varillas
  • Espátula
  • Rejilla de enfriamiento
  • cake stand
  • Rasqueta de masa

paso a paso

Preparación

  1. Preheat and prepare the pans

    • Preheat the oven to 180 °C.
    • Grease and line the cake pans.
    Paso 1

  2. Mix the dry ingredients

    • Whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together in a bowl.
    Paso 2

  3. Cream the butter and sugars

    • Beat the softened butter with the brown sugar and granulated sugar until pale and fluffy.
    Paso 3

  4. Add the eggs and pumpkin

    • Beat in the eggs one at a time.
    • Mix in the pumpkin puree and vanilla extract until smooth.
    Paso 4

  5. Make the batter

    • Add the dry ingredients and the buttermilk alternately, mixing just until combined.
    Paso 5

  6. Bake the layers

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer comes out clean.
    Paso 6

  7. Cool the cakes

    • Let the layers cool in the pans, then turn out onto a cooling rack to cool completely.
    Paso 7

  8. Make the vanilla buttercream

    • Beat the remaining softened butter until creamy.
    • Gradually add the powdered sugar and beat until smooth.
    • Add the heavy cream and vanilla extract and whip until light and fluffy.
    Paso 8

  9. Color the frosting

    • Tint the buttercream with the sunset orange, red red and brown gel food coloring until the desired shade is reached.
    Paso 9

  10. Assemble the cake

    • Stack the cooled layers with buttercream between them.
    • Cover the cake with the remaining buttercream and smooth the sides with a bench scraper.
    Paso 10

  11. Decorate and serve

    • Finish the cake with macarons on top.
    Paso 11
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