Best Ever Pumpkin Cream Cake Food

BEST EVER PUMPKIN CREAM CAKE

Steps:

• Preheat the oven at 325°F / 165°C / Gas Mark 3.
• Grease and line 3 x 7 inch round cakes or 2 x 8 inch round cake pans with parchment paper.
• Dry ingredients - Sift flour with baking powder, baking soda, pumpkin spice, nutmeg, and salt. Set aside.
• In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - We want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.
• Next, add eggs, one at a time. Followed by the pumpkin puree and vanilla extract.Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
• Then, add flour mixture and whipping cream alternating in three batches.Pro tip - Since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk.
• Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.Pro tip - Use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
• Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.Pro tip - I like to use cake strips to ensure my layer cakes bake as flat as possible.
• Cool in the pan for 10 minutes. Then, invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
• In a stand mixer with a paddle the attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract
• Once all the powdered sugar is in, gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency (2 to 3 minutes).Pro tip - If you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
• Prepare simple syrup. Add sugar, water, and lemon juice to a saucepan over medium heat. Cook until sugar dissolves then boil two minutes more - cool completely before using.Pro tip - Simple syrup is used to keep cake layers moist.
• Using a bread knife or cake leveler, cut the domes off the cake layers. Then, cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.pro tip - If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
• Filling - Top with a big dollop of the whipped cream buttercream - spread evenly with a straight-edged spatula.
• Top the second cake layer on top followed by more frosting until you have used up all the layers.Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
• Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and the top of the cake. Use a cake bench scraper to smooth the sides and an offset spatula for the top.
• Color 1/2 cup frosting with orange food color gel. Using a spatula place the orange frosting in little blobs all around the cake. Smooth with a bench scraper.Pro tip - You are looking for an almost smooth buttercream with a marbled effect. It's easy to get carried away with this process but it's best to not overdo this step.
• Finishing touches - I've used fondant pumpkins on this cake as shown in the video above. Alternatively, you can pipe remaining frosting on the top as well.

PUMPKIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-x-13-inch baking dish with butter or nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg; set aside.
• In a large bowl of an electric mixer, beat the melted butter and sugar on medium speed until just combined. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin. Add the dry ingredients and mix on low speed until well combined.
• Turn the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
• In a large bowl of an electric mixer, beat the butter and cream cheese together on high speed until smooth and creamy, about 1 minute. Beat in the salt and vanilla. Add the confectioners' sugar and beat on low speed for 30 seconds, then switch to high speed and beat until light and creamy, about 2 minutes. Spread the frosting on the cooled cake. Cut into squares and serve. Cover any leftover cake tightly with aluminum foil and store in the fridge for up to 4 days (bring to room temperature before serving) or at room temperature for up to 2 days.
• Make-Ahead Instructions: The cake can be made and frosted up to two days ahead of time. Cover tightly with aluminum foil and store in the refrigerator; allow the cake to come to room temperature before serving.
• Freezer-Friendly Instructions: Freeze the unfrosted cake, tightly wrapped, for up to 3 months. When ready to serve, defrost the cake to room temperature, make the frosting, frost, and serve.

THE BEST PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
• Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
• Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
• Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
• Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
• Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
• For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
• To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.