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Pumpkin Spice Caramel Cake
Dessert

Pumpkin Spice Caramel Cake

1 h 15Pour 12Nutri-Score D€€
par @lara_bakes_27 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • vegetable oilÉpicerie130 ml
  • eggs (small, at room temperature)Produits laitiers3 morceaux
  • brown sugarÉpicerie120 g
  • granulated sugarÉpicerie60 g
  • pumpkin puréeÉpicerie255 g
  • vanilla extractÉpicerie6 ml
  • plain flourCéréales150 g
  • baking powderÉpicerie5 g
  • baking sodaÉpicerie3 g
  • saltÉpices3 g
  • ground cinnamonÉpices3 g
  • pumpkin pie spiceÉpices3 g
  • ground cardamomÉpices500 milligrammes
  • ground nutmegÉpices500 milligrammes
  • ground ginger (a pinch)Épices500 milligrammes
  • cream cheese (softened)Produits laitiers135 g
  • salted butter (softened)Produits laitiers68 g
  • vanilla bean pasteÉpicerie3 ml
  • icing sugar (sifted)Épicerie360 g
  • salted caramel sauce (for swirling)Épicerie60 g

par portion

Nutrition

241kcal

Glucides
33 g
Protéines
3 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Moule à gâteau
  • Saladier ×2
  • Fouet
  • Spatule
  • Batteur électrique
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Combine the batter

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

  5. Bake the cake

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

  6. Cool the cake

    • Allow the cake to cool completely in the tin before frosting.
    Étape 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.
    Étape 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.
    Étape 8
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