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Pumpkin Spice Latte Cake
Postre

Pumpkin Spice Latte Cake

1 h 30 minPara 12Nutri-Score D€€
de @inbloombakery61 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flour (sifted)Despensa250 g
  • baking powderDespensa10 g
  • baking sodaDespensa3 g
  • pumpkin pie spiceEspecias8 g
  • saltEspecias3 g
  • pumpkin purée (at room temperature)Frutas y verduras250 g
  • vegetable oilDespensa120 ml
  • brown sugar (packed)Despensa150 g
  • granulated sugarDespensa100 g
  • eggs (at room temperature)Lácteos3 piezas
  • vanilla extractDespensa10 ml
  • milk (at room temperature)Lácteos120 ml
  • espresso (brewed, cooled)Bebidas60 ml
  • cream cheese (softened)Lácteos250 g
  • butter (softened)Lácteos115 g
  • powdered sugar (sifted)Despensa300 g
  • espresso powder (dissolved in a little water)Despensa5 g

por ración

Nutrición

306kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

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

paso a paso

Preparación

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Paso 1

  2. Mix the dry ingredients

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

  3. Whisk the wet ingredients

    • Whisk the pumpkin purée, vegetable oil, brown sugar and granulated sugar until smooth.
    • Whisk in the eggs one at a time, then the vanilla extract and milk.
    Paso 3

  4. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined.
    • Stir in the cooled espresso until the batter is smooth.
    Paso 4

  5. Bake the cakes

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer inserted in the centre comes out clean.
    Paso 5

  6. Cool and soak

    • Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack.
    • Brush the warm cake layers with the sweet spiced espresso milk and let cool completely.
    Paso 6

  7. Make the espresso cream cheese frosting

    • Beat the cream cheese and butter until smooth and creamy.
    • Add the powdered sugar and dissolved espresso powder and beat until light and fluffy.
    Paso 7

  8. Frost the cake

    • Place one cake layer on a plate and spread over some frosting.
    • Top with the second layer and cover the whole cake with the remaining frosting.
    Paso 8
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