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Pumpkin Spice Cake with Vanilla Buttercream
Dessert

Pumpkin Spice Cake with Vanilla Buttercream

2 hPour 12Nutri-Score D€€
par @theblondewhobakes11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • all-purpose flourCéréales360 g
  • baking powderÉpicerie12 g
  • baking sodaÉpicerie5 g
  • pumpkin pie spiceÉpices12 g
  • saltÉpices4 g
  • unsalted butter (softened)Produits laitiers230 g
  • brown sugarÉpicerie300 g
  • granulated sugarÉpicerie150 g
  • eggs (room temperature)Produits laitiers4 morceaux
  • pumpkin pureeFruits et légumes425 g
  • vanilla extractÉpicerie10 ml
  • buttermilk (room temperature)Produits laitiers240 ml
  • powdered sugar (sifted)Épicerie900 g
  • heavy creamProduits laitiers90 ml
  • gel food coloring (sunset orange, red red and brown)Autres5 g

par portion

Nutrition

963kcal

Glucides
146 g
Protéines
5 g
Lipides
40 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Moule à gâteau ×3
  • Saladier ×2
  • Robot pâtissier
  • Fouet
  • Spatule
  • Grille de refroidissement
  • cake stand
  • Coupe-pâte

pas à pas

Préparation

  1. Preheat and prepare the pans

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

  2. Mix the dry ingredients

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

  3. Cream the butter and sugars

    • Beat the softened butter with the brown sugar and granulated sugar until pale and fluffy.
    Étape 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.
    Étape 4

  5. Make the batter

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

  6. Bake the layers

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

  7. Cool the cakes

    • Let the layers cool in the pans, then turn out onto a cooling rack to cool completely.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 10

  11. Decorate and serve

    • Finish the cake with macarons on top.
    Étape 11
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