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buttery vanilla cake Clays not too sweet
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cream cheese filling and lightly spiced
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pumpkin buttercream frosting oh this
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cake is so good and I can't wait to show
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you how to make these buttercream
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Pumpkins this cake is easy to make with
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just two quick recipes the spiced
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vanilla cake starts with butter and
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sugar creamed together plus eggs all at
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room temperature so that they mix
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together easily add vanilla for richness
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buttermilk and oil to make it really
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moist and then flour pumpkin pie spice
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or cinnamon baking powder baking soda
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and salt all of the quantities are in
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the recipe on British girl bases. comom
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in measuring cups and also in G divide
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the batter between three 8 in pans or
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you can use just two bake at
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325° F or 160° c for 35 minutes until
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the cake bounces back up when you poke
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it and let these layers cool then trim
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off any domed tops with a serrated knife
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like a bread knife which gives you some
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cake scraps to sample look how soft this
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cakers it's so buttery and the Pumpkin
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Spice flavor makes it taste extra Rich
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for the filling and frosting start with
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my 4minute buttercream which is just
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butter icing sugar or powdered sugar
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vanilla and salt normally you'd add milk
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to this but don't do that for this cake
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mix for 4 minutes and it will be quite
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thick or stiff which is perfect because
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next scoop out one cup and add 2
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tablespoons of cream cheese at room
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temperature stir it together and it will
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get looser or runnier which is why you
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skip the milk for this recipe you don't
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want it to be too runny spread a bit
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onto the middle of a cakeboard or plate
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and press your first vanilla cake layer
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down onto it cover it with half of the
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cream cheese buttercream spreading it
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with an offset spatula or you can use a
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spoon and then position the next cake
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layer on top another layer of cream
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cheese buttercream and then the final
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cake layer now very important put this
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into the fridge for 30 minutes or the
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freezer for 15 minutes to set the
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filling while you make the frosting by
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adding a/4 of a cup of pumpkin puree to
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the rest of the cream and an eigh of a
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teaspoon of pumpkin pie spice or you can
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make your own with cinnamon Ginger
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nutmeg cloves and all spice or if you
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can't find those just use cinnamon take
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your cake out of the fridge or freezer
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and Spoon about half of the buttercream
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on top spreading it to cover the top of
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the cake and pushing it over the edges
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for the top hold your offset spatula or
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pallet knife at a 45° angle and spin the
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cake to smooth the frosting for the
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sides spread the frosting by moving your
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offset spatula or pallet knife from side
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to side to complete cover the cake so
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there's no naked cake showing through
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this is a crumb coat the first layer of
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frosting to trap any crumbs that come
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off the cake it's much easier to do this
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when the cake is cold like it is here
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rather than at room temperature when
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it's much more crumbly it doesn't need
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to be perfect because next put the cake
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back into the fridge for another 30
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minutes or the freezer for 15 minutes to
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set this frosting cover the pumpkin
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spice buttercream while you're not using
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it so it doesn't dry out and crust and
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then when the crumb coat has set use the
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rest of the butter cream to cover the
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cake in a final coat of frosting
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smoothing it the same way but there are
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so many ways you can Jazz this up with
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easy textures use the back of a spoon
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pressed against the cake and drag it
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sideways and slowly upwards to make
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these rustic grooves or curve the spoon
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around with little Arc motions to make
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this gorgeous texture or start at the
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bottom and drag the spoon gently upwards
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all around the cake to make these pretty
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swishes these rustic textures are great
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because nothing needs to be super neat
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add a drop of orange coloring to the
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leftover pumpkin buttercream and make
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some pretty piped pumpkins with a Piping
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Bag and star-shaped piping tip this is a
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number 32 and number 18 pipe two curves
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which will be the outer edges of your
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pumpkin and then work your way in with
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smaller curves and by piping the lines
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in this order you'll make the pumpkin
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appear more rounded try different sizes
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of pumpkins and you can experiment with
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different piping tips too to make
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pumpkins for the top of the cake squeeze
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out a little blob and then pipe the
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curved lines around the blob for the the
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stems or stalks squeeze out any
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buttercream left in the Piping Bag and
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add Brown coloring or you can add melted
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chocolate instead switch to a Piping Bag
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with a small round piping tip or a very
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small star- shaped tip like this a
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number 16 and pipe little lines going up
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from each pumpkin you can keep this cake
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in the fridge for one or 2 days but take
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it out 2 hours before you serve it so
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the cake and buttercream come to room
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temperature and that's when they taste
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the best if you have any leftovers cover
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the cut sides of the cake with cling fil
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or the r wrap so they don't dry out tell
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me in the comments if you're going to
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make this cake and you'll find this and
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all of my other recipes and tutorials on
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British bases. along with my cake school
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where you'll learn hundreds of cake
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decorating techniques and Designs see
