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Vanilla Pumpkin Layer Cake
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Servings:
Author:
Prep Time
20 minutes
Cook Time
30 minutes
Course:
Dessert
Cuisine:
Baking
Keywords:
pumpkin spice
🧂 Ingredients
100 ml
olive oil
210 g
caster sugar
210 ml
soy milk
1 tbsp
apple cider vinegar
220 g
plain all purpose flour
1 1/2 tsp
baking powder
1/3 tsp
bicarbonate of soda
1 tsp
vanilla extract
pinch
salt
250 g
Vegan stick butter ( I use the brand FLORA)
300 g
icing sugar
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground mixed spice/pumpkin pie spice
3 heaped tbsp
vegan caramel sauce
150 g
fresh cherries
Gold cake decorating spray/dust
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Instructions
1
Preheat your oven to 180c fan and line two loose bottom cake tins with parchment
paper. I've used 18cm cake tins for this recipe.
2
In a jug, combine the soy milk and apple cider vinegar, stir together and set
aside for 5 minutes to allow to thicken. This will create your vegan buttermilk
alternative.
3
In a large mixing bowl, use a wooden spoon to beat together the olive oil and
caster sugar. Then, whisk in your vanilla extract and buttermilk mixture.
4
Once combined, sift the dry ingredients and fold these into the wet mixture.
Stir everything together until you're left with a smooth cake batter, then
divide this between your two cake tins.
5
Place these into the preheated oven for 30 minutes, until beautifully risen and
golden. Remove the cakes from the oven and allow them to all completely on a
wire cooling rack.
6
Meanwhile, you can whip up your spiced buttercream frosting. Begin by using an
electric hand mixer or stand mixer to beat the butter until pale and fluffy.
Then, little by little, add in your icing sugar whilst mixing.
7
Repeat this process until all of the sugar is well incorporated then add your
spices and adjust to taste.
8
To assemble the cake, spread a layer of frosting onto one of your sponge cakes,
making a small well in the centre. Add in your caramel sauce, then place the
second cake on top.
9
Coat the entire cake in the buttercream, then use a cake scraper and palette
knife to smooth the edges and create a really even finish. I find using a cake
decorating turntable makes this even easier, but it's not essential!
10
To decoarate, I've added little piping swirls around the edge and topped with
some homemade golden cherries. To make these, simple use your finger to pat the
edible gold glitter onto the cherries- so simple!
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