Pumpkin Cake With Cream Cheese Filling by @decoracondolcezza

45 min

8 servings

🌾

140 g

Flour

🫙

0.5 tsp

Baking powder

🫙

0.25 tsp

Baking soda

🧂

0.25 tsp

Salt

🧈

120 g

Butter

🧀

110 g

Cream cheese

🎃

90 g

Pumpkin purée

🥚

1

Egg

🍬

80 g

Caster sugar

🍬

120 g

Powdered sugar

🥛

1 tsp

Milk

  1. Combine
    • Flour
    • Salt
    • Caster sugar

    Combine all dry ingredients (flour, baking powder, baking soda, salt) and set aside.

  2. Preheat

    Prepare the mould and preheat the oven to 170c.

  3. Whisk
    • Butter
    • Cream cheese

    In a large mixing bowl, whisk the butter and cream cheese until smooth.

  4. Add
    • Caster sugar

    Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.

  5. Add
    • Pumpkin purée
    • Egg

    Add in the pumpkin purée and egg and mix until fully incorporated.

  6. Fold
    • Flour
    • Salt
    • Caster sugar

    Fold in the flour mixture and mix until combined.

  7. Pour

    Pour the batter into the prepared mould.

  8. Bake

    Bake the cake for 20 minutes, or until a cake tester inserted into the center comes out clean.

  9. Cool

    Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

  10. Cool

    Let cool completely.

  11. Cream
    • Cream cheese
    • Powdered sugar

    Cream the room temperature cream cheese and powdered sugar together and mix until smooth.

  12. Fill
    • Cream cheese

    Remove the cakes from the mould, fill the cream cheese filling in the middle of each cake.

  13. Cover

    Cover with the other cake on top.

Pumpkin Cake With Cream Cheese Filling by @decoracondolcezza

45 min

8 servings

🌾

140 g

Flour

🫙

0.5 tsp

Baking powder

🫙

0.25 tsp

Baking soda

🧂

0.25 tsp

Salt

🧈

120 g

Butter

🧀

110 g

Cream cheese

🎃

90 g

Pumpkin purée

🥚

1

Egg

🍬

80 g

Caster sugar

🍬

120 g

Powdered sugar

🥛

1 tsp

Milk

Preparation Steps

  1. Step 1/13

    Combine all dry ingredients (flour, baking powder, baking soda, salt) and set aside.

    🌾Flour
    🫙Baking powder
    🫙Baking soda
    🧂Salt

  2. Step 2/13

    Prepare the mould and preheat the oven to 170c.

    Cupcake mould

  3. Step 3/13

    In a large mixing bowl, whisk the butter and cream cheese until smooth.

    🧈Butter
    🧀Cream cheese
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/13

    Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.

    🍬Caster sugar
    🥣Mixing bowl

  5. Step 5/13

    Add in the pumpkin purée and egg and mix until fully incorporated.

    🎃Pumpkin purée
    🥚Egg
    🥣Mixing bowl

  6. Step 6/13

    Fold in the flour mixture and mix until combined.

    🌾Flour
    🥣Mixing bowl

  7. Step 7/13

    Pour the batter into the prepared mould.

    Cupcake mould

  8. Step 8/13

    Bake the cake for 20 minutes, or until a cake tester inserted into the center comes out clean.

    Cupcake mould
    🍰Cake tester

  9. Step 9/13

    Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

    Cupcake mould
    ✨Cooling rack

  10. Step 10/13

    Let cool completely.

    ✨Cooling rack

  11. Step 11/13

    Cream the room temperature cream cheese and powdered sugar together and mix until smooth.

    🧀Cream cheese
    🍬Powdered sugar
    🥣Mixing bowl
    🧺Sifter

  12. Step 12/13

    Remove the cakes from the mould, fill the cream cheese filling in the middle of each cake.

    🧀Cream cheese
    Cupcake mould

  13. Step 13/13

    Cover with the other cake on top.

Composition

Ingredients

Types

Grains, Baking agent, Spices, Dairy, Vegetables, Eggs, Sweeteners

Ingredients

Flour, Baking powder, Baking soda, Salt, Butter, Cream cheese, Pumpkin purée, Egg, Caster sugar, Powdered sugar, Milk

Notes

Butter (room temperature), Cream cheese (room temperature, for the batter, softened, for the filling), Egg (room temperature), Milk (to 2 tsp, if needed)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Vegetarian

Calories

290 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 36g, Fat: 15g, Fiber: 0.6g, Sugars: 27g

Nutritional Information

Minerals

Sodium: 160mg, Calcium: 25mg, Potassium: 60mg, Iron: 0.8mg

Vitamins

Vitamin A: 900IU, Vitamin D: 0.2µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Whisk, Cake tester, Cooling rack, Cupcake mould, Sifter

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@decoracondolcezza

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Moist, Creamy, Soft

Flavors

Sweet, Pumpkin, Spiced, Creamy Tang

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container due to the cream cheese filling,Bring to room temperature before serving for best texture), freezer : 1-2 months (Wrap individual cakes tightly in plastic wrap, then place in a freezer-safe bag or container,Thaw overnight in the fridge before serving), room temperature : a few hours (Only safe briefly due to the cream cheese filling; not recommended for extended storage)