Pumpkin Cake with Cream Cheese

Regio
Enjoy this autumn with seasonal flavors and this recipe for pumpkin cake with cream cheese frosting, which will turn out delicious and smooth. This dessert is topped with a spectacular butter caramel and decorated with fruits, making it a great option for your gatherings or to take advantage of the pumpkin season. You won’t believe how useful Regio® Advanced will be when decorating your cakes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups vegetable oil, for the pumpkin cake
  • 8 eggs, for the pumpkin cake
  • 1 1/2 cups sugar, for the pumpkin cake
  • 2 teaspoons vanilla essence, for the pumpkin cake
  • 2 1/2 cups pumpkin purée, for the pumpkin cake
  • 3 1/2 cups flour, for the pumpkin cake
  • 2 teaspoons baking powder, for the pumpkin cake
  • 1 teaspoon cinnamon powder, for the pumpkin cake
  • 1 teaspoon cardamom, for the pumpkin cake
  • 1 teaspoon nutmeg, for the pumpkin cake
  • 1/2 teaspoons salt, for the pumpkin cake
  • 1 teaspoon ginger, for the pumpkin cake
  • 1 teaspoon clove powder, for the pumpkin cake
  • 4 cups cream cheese, for the filling
  • 3/4 cups butter, at room temperature for the filling
  • 2 cups icing sugar, for the filling
  • 1 teaspoon vanilla essence, for the filling
  • 1 1/2 cups sugar, for the caramel
  • 1 cup sour cream, for the caramel
  • 5 tablespoons butter, for the caramel
  • 1 teaspoon salt, for the caramel
  • blackberries, for decorating
  • figs, cut in half for decorating
  • raspberries, for decorating
  • cherries, for decorating
Preparation
1h
35 mins
Low
  • Preheat the oven to 180 °C.
  • In a bowl, beat the oil, eggs, sugar, vanilla extract, gradually add the pumpkin puree, flour, baking powder, ground cinnamon, cardamom, nutmeg, ginger, ground cloves, and salt.
  • Pour the previous mixture into a 15 cm diameter cake mold and bake for 35 minutes. Let cool and set aside.
  • For the frosting, in a bowl, beat the cream cheese, add the butter, powdered sugar, and vanilla extract until you have a smooth and homogeneous frosting. Set aside.
  • For the caramel, in a small saucepan over medium heat, heat the sugar until it slightly changes to an amber color, remove from heat and add the cream, whisk vigorously, return to heat and add the butter and salt; cook over low heat for 2 minutes, stirring constantly. Let cool and set aside.
  • Cut the cake into 3 parts, so that all have the same thickness. On a cake base, place one layer and fill with frosting, repeat the process until finishing with frosting and completely cover the cake with it. With the help of a sheet of Regio® Advanced, clean the edge of the plate.
  • Once you have a smooth finish, pour the caramel and decorate with fruit.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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