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Pumpkin Spice Caramel Cake
Postre

Pumpkin Spice Caramel Cake

1 h 15 minPara 12Nutri-Score D€€
de @lara_bakes_27 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • vegetable oilDespensa130 ml
  • eggs (small, at room temperature)Lácteos3 piezas
  • brown sugarDespensa120 g
  • granulated sugarDespensa60 g
  • pumpkin puréeDespensa255 g
  • vanilla extractDespensa6 ml
  • plain flourCereales150 g
  • baking powderDespensa5 g
  • baking sodaDespensa3 g
  • saltEspecias3 g
  • ground cinnamonEspecias3 g
  • pumpkin pie spiceEspecias3 g
  • ground cardamomEspecias500 miligramos
  • ground nutmegEspecias500 miligramos
  • ground ginger (a pinch)Especias500 miligramos
  • cream cheese (softened)Lácteos135 g
  • salted butter (softened)Lácteos68 g
  • vanilla bean pasteDespensa3 ml
  • icing sugar (sifted)Despensa360 g
  • salted caramel sauce (for swirling)Despensa60 g

por ración

Nutrición

241kcal

Carbohidratos
33 g
Proteínas
3 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde para bizcocho
  • Bol ×2
  • Varillas
  • Espátula
  • Batidora de varillas
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Preheat and prepare the tin

    • Preheat the oven to 175 °C (160 °C fan).
    • Grease and line a 9-inch square cake tin with baking paper.
    Paso 1

  2. Whisk the wet ingredients

    • In a large bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin purée and vanilla extract until combined.
    Paso 2

  3. Mix the dry ingredients

    • In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cardamom, nutmeg and ginger.
    Paso 3

  4. Combine the batter

    • Gradually fold the dry ingredients into the wet ingredients until just combined.
    • Avoid overmixing.
    Paso 4

  5. Bake the cake

    • Pour the batter into the prepared tin.
    • Bake until a skewer inserted into the centre comes out clean.
    Paso 5

  6. Cool the cake

    • Allow the cake to cool completely in the tin before frosting.
    Paso 6

  7. Make the cream cheese frosting

    • Beat the softened salted butter until smooth and creamy.
    • Add the cream cheese and vanilla bean paste, mixing until combined.
    • Gradually add the icing sugar until the frosting reaches your desired consistency.
    Paso 7

  8. Frost and swirl with caramel

    • Spread the cream cheese frosting over the cooled cake.
    • Add dollops of salted caramel sauce and gently swirl through the frosting.
    Paso 8
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