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Pumpkin Spice Latte Cake
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Pumpkin Spice Latte Cake

1 godz. 30 minPorcje: 12Nutri-Score D€€
od @inbloombakery60 importówugotowano 0 razy
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Składniki

12 osób
  • all-purpose flour (sifted)Spiżarnia250 g
  • baking powderSpiżarnia10 g
  • baking sodaSpiżarnia3 g
  • pumpkin pie spicePrzyprawy8 g
  • saltPrzyprawy3 g
  • pumpkin purée (at room temperature)Warzywa i owoce250 g
  • vegetable oilSpiżarnia120 ml
  • brown sugar (packed)Spiżarnia150 g
  • granulated sugarSpiżarnia100 g
  • eggs (at room temperature)Nabiał3 kawałki
  • vanilla extractSpiżarnia10 ml
  • milk (at room temperature)Nabiał120 ml
  • espresso (brewed, cooled)Napoje60 ml
  • cream cheese (softened)Nabiał250 g
  • butter (softened)Nabiał115 g
  • powdered sugar (sifted)Spiżarnia300 g
  • espresso powder (dissolved in a little water)Spiżarnia5 g

na porcję

Wartości odżywcze

306kcal

Węglowodany
40 g
Białko
4 g
Tłuszcz
15 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Forma do ciasta ×2
  • Mikser ręczny
  • Kratka do studzenia
  • Pędzelek kuchenny
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. Preheat and prepare the pans

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

  2. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
    Krok 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.
    Krok 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.
    Krok 4

  5. Bake the cakes

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer inserted in the centre comes out clean.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8
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