Description
Another lovely autumn dessert!
Ingredients
Scale
Cake batter
- 7/8 cup (200 g) butter
- 10.5 oz (300 g) brown sugar
- 4 eggs
- 14 oz (400 g) pumpkin puree
- 2 tsp vanilla extract
- 14 oz (400 g) all purpose flour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 4/5 cup (200 ml) milk
- 2 tsp baking powder
Frosting:
- 17.6 oz (500 g) cream cheese
- 10.5 oz (300 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the cake batter: Mix butter with sugar until creamy, add eggs-one by one-then add vanilla, milk and pumpkin, combine. In a separate bowl, combine flour with baking powder and spices, add to the batter.
- Divide the batter into two equal parts and pour them into prepared springform pans. Bake for about 30 minutes at 180C. Let cool completely.
- For the frosting, combine cream cheese with vanilla, gradually add powdered sugar and mix well.
- Assemble: put the first cake layer onto serving plate, frost it with half of the frosting, place the second layer onto it and frost with the remaining frosting. Decorate with walnuts.
- Prep Time: 15 mins
- Cook Time: 30 mins