Sweet Pumpkin Cake. The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible! This is my perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. This pumpkin sheet cake is a legit pumpkin dream cake!
Evenly spread the pumpkin mixture onto the dough. Distribute the apple slices on top. These pumpkin cakes are almost too Any one of these impressive pumpkin cakes would be a sweet end to your fall dinner party, Halloween. You can have Sweet Pumpkin Cake using 13 ingredients and 13 steps. Here is how you cook that.
Ingredients of Sweet Pumpkin Cake
- It’s 30 grams of Unsalted butter.
- You need 15 grams of + 30 grams Sugar.
- Prepare 1 pinch of Salt.
- It’s 2 tbsp of ☆Heavy cream.
- You need 1 tbsp of each ☆Milk, condensed milk.
- You need 2 tsp of ☆Rum.
- You need 160 grams of Kabocha squash.
- Prepare 25 grams of Almond flour.
- You need 1 medium of Egg.
- Prepare 10 grams of ◎Cake flour.
- Prepare 1 1/2 tsp of ◎Baking powder.
- It’s 1 dash of ◎Cinnamon powder (optional).
- It’s 1 of Walnuts, raisins etc. (optional).
Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake & creamy pumpkin cheesecake. The combination of flavors & textures is too good! Delicious pound cake made with sweet pumpkin. 달콤한 단호박이 들어 간 맛있는 파운드케이크입니다. And by pumpkin cakes we mean all different kinds of mouthwatering cakes, cupcakes, cheesecakes, and cake bars.
Sweet Pumpkin Cake instructions
- Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar..
- Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper..
- Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this..
- Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt..
- Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour..
- Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this..
- Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes..
- This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven..
- Leave the cake covered until it settles and becomes easy to cut..
- When it has cooled down, it will shrink a bit as shown..
- Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc..
- Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7..
- You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way..
This triple-tested cake recipe for sweet pumpkin cake with toffee sauce makes the perfect accompaniment for afternoon tea. This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice. With how easy it is, you'll be making this cake all fall long! See more ideas about Dessert recipes, Desserts, Pumpkin cake. Pound Cake and Pumpkin Cake are Mr. and Mrs.
