Cake Shop Near Me Cakeblogin - Marbled Pumpkin Layer Cake

 Cake Shop Near Me

Cakeblogin - Marbled Pumpkin Layer Cake

 

Makes 1 6 inch 2 layer cake

2 6-inch cake pans

Cake:

1 1/2 cups organic whole wheat pastry flour (or regular AP flour)

1 cup brown sugar or maple sugar

1 Tbsp cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

3/4 cup pureed pumpkin (canned is fine)

1/4 cup avocado oil or melted coconut oil

1 Tbsp pure vanilla extract

1/2 cup + 2 Tbsp oat milk (I used Oatly, but you can use what you prefer) or other plant-based milk

2 Tbsp apple cider vinegar

2 Tbsp unsweetened cocoa powder

 

 

Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

2 Tbsp plant-based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff

1 tsp pure vanilla extract

4 cups powdered sugar

 

 

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. Apply nonstick spray to the pan's sides and parchment paper.

In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together the pumpkin, oil, milk, and vanilla extract until thoroughly blended. Then, whisk into the flour mixture until thoroughly incorporated. Add cider vinegar and whisk until batter is fully blended and pale swirls form.

Split the batter into two dishes, then mix the cocoa powder in one of them.

 

Pour cake batter into the prepared pans and bake for about 30 minutes, or until a tester put into the centre comes out clean with a few crumbs attached. Take it out of the oven.

After about an hour, fully cool the cakes in a pan on the rack. To release, cut along the pan's sides. After transferring the cakes to two plates, remove the parchment paper.

 

Beat together the butter, milk, and vanilla until frothy to make the frosting.

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

When it's time to freeze, After placing one cake layer on a dish, cover it with a 1/2-inch-thick coating of frosting.

 

Top with the following layer of cake.

 

After evenly spreading the remaining frosting over the cake's top and edges, use a pastry bag to pipe the remaining icing on top (you can colour it with food colouring first if you'd like).  I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

After serving, savour the cake!

Any cake that is left over can be kept in the fridge covered for up to a week.

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