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Pumpkin Spice Cake with Vanilla Buttercream
Dessert

Pumpkin Spice Cake with Vanilla Buttercream

2 uVoor 12Nutri-Score D€€
van @theblondewhobakes11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • all-purpose flourGranen360 g
  • baking powderVoorraadkast12 g
  • baking sodaVoorraadkast5 g
  • pumpkin pie spiceKruiden en specerijen12 g
  • saltKruiden en specerijen4 g
  • unsalted butter (softened)Zuivel230 g
  • brown sugarVoorraadkast300 g
  • granulated sugarVoorraadkast150 g
  • eggs (room temperature)Zuivel4 stukken
  • pumpkin pureeGroente en fruit425 g
  • vanilla extractVoorraadkast10 ml
  • buttermilk (room temperature)Zuivel240 ml
  • powdered sugar (sifted)Voorraadkast900 g
  • heavy creamZuivel90 ml
  • gel food coloring (sunset orange, red red and brown)Overig5 g

per portie

Voedingswaarden

963kcal

Koolhydraten
146 g
Eiwitten
5 g
Vetten
40 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Taartvorm ×3
  • Mengkom ×2
  • Keukenmixer
  • Garde
  • Spatel
  • Afkoelrooster
  • cake stand
  • Deegsteker

stap voor stap

Bereiding

  1. Preheat and prepare the pans

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

  2. Mix the dry ingredients

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

  3. Cream the butter and sugars

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

  5. Make the batter

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

  6. Bake the layers

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

  7. Cool the cakes

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

  11. Decorate and serve

    • Finish the cake with macarons on top.
    Stap 11
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