Pumpkin Cake Recipe

Name: Pumpkin Cake Halloween Pumpkin Cake
Prep time: 55 min
Cook time: 23 min
Total time: 78 min
Yield: 3
Cuisine: Korean
Ingredients: 90g Unsalted butter; 30g Sugar; 2 Egg yolks; 2g Vanilla extract; 90g Cake flour; 5g Baking powder; Meringue (2 egg whites + 40g sugar); 40g Steamed sweet pumpkin; 240g Cold cream cheese; 35g Sugar; 25g Steamed sweet pumpkin; 120g Whipped cream (whipped up 50%); 180g White chocolate; 70g Whipping cream; 10g Unsalted butter; 40g Condensed milk; 6g Gelatin; Food coloring (white, orange, brown)

Cooking TreePublished: 2023-02-24 Updated: 2023-02-1701.1K views

Pumpkin Cake (Halloween Pumpkin Cake) is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a pumpkin cake with sweet pumpkin flavor by putting sweet pumpkin on the sheet and cream~
The shape was also made to look like a real pumpkin and it was finished.

If you make it with buttercream, the shape is easier to grasp, but the taste goes better with the cream cheese cream, so I hardened it in the freezer halfway through.

The moist pound cake was studded with sweet pumpkin, and the cream had a subtle sweet pumpkin flavor, so I enjoyed it~
I made a glaze with white chocolate and coated it, but it is better to pour it at a temperature of 40 degrees~^^

Before pouring the glaze, put a chocolate cookie on the top, pour the glaze, and then remove the cookie before the glaze hardens, the glaze will naturally go inside and take its shape.

If you don’t trim the cream too neatly, it looks like a real pumpkin, making it look a little bumpy, more like a pumpkin.

When digging a groove in the cream, you have to dig the cream deeper than you think so that the shape comes out more clearly when the glaze is poured.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pumpkin Cake Halloween Pumpkin Cake

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Rating: 5.0/5
( 50 voted )

Serves: 3 Prep Time: 55 Minutes Cooking Time: 23 Minutes 23 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Unsalted butter

30g Sugar

2 Egg yolks

2g Vanilla extract

90g Cake flour

5g Baking powder

Meringue (2 egg whites + 40g sugar)

40g Steamed sweet pumpkin

240g Cold cream cheese

35g Sugar

25g Steamed sweet pumpkin

120g Whipped cream (whipped up 50%)

180g White chocolate

70g Whipping cream

10g Unsalted butter

40g Condensed milk

6g Gelatin

Food coloring (white, orange, brown)

Instructions

Coat the mold with butter and sprinkle with flour.

Cover the peeled and cut sweet pumpkin with plastic wrap and heat in the microwave for 4 to 5 minutes to melt and mash.

Soften unsalted butter, add sugar, and mix, then add the egg yolk and vanilla extract and mix.

Sift the soft flour and baking powder and mix, then add steamed sweet pumpkin and mix.

When a large bubble appears while whipping the egg white, divide the sugar into 2 portions and whip to make a soft meringue.

Divide the meringue into the dough into 2-3 batches, mix, and put the dough in a piping bag.

Fill the mold with the dough, bake in an oven at 180 degrees (190 degrees for 20 minutes preheated for 20 minutes) for 22 minutes, and cool.

Cut the puffed part of the cake flat.

Add sugar to cream cheese and mix, then add steamed sweet pumpkin and mix, then add about 50% whipped cream and mix to make the cream.

Apply cream on the cake, put the other cakes on top, and then apply the cream all over the cake and let it harden in the freezer for about 30 minutes.

After making a shape on the side, harden it in the freezer for about 30 minutes more.

Melt white chocolate, fresh cream, unsalted butter, and condensed milk in the microwave for about 1 minute, then add gelatin and mix.

Add food coloring to color, sift through a sieve, and pour over the cake to coat.

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