Ingredientes para Pumpkin Sandwich Cake
- All Purpose Flour
- a pinch of pumpkin pie spice for garnish
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- Granulated Sugar
- Canned Pumpkin
- 1 cup heavy whipping cream
- 8 ounces cream cheese
- 2 cups powdered sugar
- Bittersweet Chocolate Pieces
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Sandwich Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pumpkin Sandwich Cake
- Preheat oven to 375°F (190°C). Grease and flour two 8x1 1/2-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat 4 large eggs and 1 3/4 cups granulated sugar with an electric mixer on medium-high speed until thick and pale, about 5 minutes.
- Beat in 1 (15 ounce) can pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed just until combined. Do not overmix.
- Divide batter evenly between the prepared cake pans.
- Bake for 16-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the cream cheese filling: In a chilled bowl, beat 8 ounces cream cheese until smooth. Gradually add 2 cups powdered sugar, beating until combined. Fold in 1 cup heavy cream, whipped to soft peaks.
- Prepare the chocolate cream icing: In a small saucepan, heat 1/2 cup heavy cream over medium-high heat until just boiling. Pour over 1 cup bittersweet or semisweet chocolate chips in a heatproof bowl. Let stand for 5 minutes, then stir until smooth. Cool for 15 minutes.
- To assemble the cake, place one cake layer on a serving plate. Spread the cream cheese filling evenly over the top. Top with the second cake layer. Frost the entire cake with the chocolate cream icing. Sprinkle lightly with pumpkin pie spice.
- Chill the cake in the refrigerator for at least 1 hour before serving. Store leftover cake, loosely covered, in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
1550g
Fat
602g
Carbs
169g
