How to Make a Beautiful Mini Pumpkin Cake with a Cream Cheese Filling: MULTI LANGUAGE SUBTITLES

How to Make a Beautiful Mini Pumpkin Cake with a Cream Cheese Filling: MULTI LANGUAGE SUBTITLES

⭐SUBTITLES AVAILABLE IN MULTIPLE LANGUAGES, PLEASE TURN ON THE CAPTIONS ON YOUR VIDEO SETTINGS

This pumpkin shape cake not only looks like a pumpkin, it tastes like one too! It’s made with pumpkin cake layers & is the perfect Fall cake!! A moist pumpkin cake loaded with all your favorite fall spices, filled with cream cheese frosting and arrayed in vanilla buttercream!

⬇️⬇️⬇️⬇️ FULL RECIPE BELOW ⬇️⬇️⬇️⬇️

⭐️TOOLS, SUPPLIES and PRODUCTS USED IN OUR VIDEO (affiliate): ►https://www.amazon.com/shop/kaycreations
➽ Fake Pumpkin Stems
➽ Bundt Pan
➽Plant Based Food Color:

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🎃Mini Pumpkin Cake with a Cream Cheese Filling
Cuisine American
🌡️Oven Temperature 350 °F/176 °C
⏰Prep Time 30 min
⏰Cook Time 20 min
⏰Total Time 50 min
🍽️Servings 6 pumpkins
👩‍🍳Author Koly Uddin

⚙️Equipment
►Hand mixer (stand mixer)

🥣INGREDIENTS
🎃FOR THE CAKE
►3 cups (375 g) all-purpose flour
►1 tsp baking soda
►1 tsp baking powder
►2 tsp cinnamon
►1/4 tsp allspice
►1/4 tsp ground ginger
►½ tsp nutmeg
►2 cups (240g) granulated sugar
►½ tsp ground cloves
►1/4 cup (55g) brown sugar lightly packed
►1/4 cup (2 oz.) vegetable oil
►1/2 cup (3.55 oz.) melted coconut oil
►1/3 cup (2.9 oz.) plain yogurt
►1 can (15 oz) pumpkin puree
►½ tsp salt
►3 large eggs

🎃BUTTERCREAM FROSTING
►1 (8 oz.) cup unsalted butter room temp
►1 lb. confectioners’ sugar
►1/4 cup (2 oz.) milk (add in slowly until you achieve the desired consistency)
►1 tsp vanilla extract
►½ tsp salt
►10 drops orange food coloring (depending on the brand used)

🎃CREAM CHEESE FROSTING
►8 oz. cream cheese softened
►2 cups (300g) powdered sugar
►1 tsp vanilla extract

📝INSTRUCTIONS
1. Sift together the flour, salt, spices, and leavening agents into a large bowl. Whisk everything together and set aside.
2. Mix together the cream, butter and oils, then beat in the eggs and yogurt.
3. Mix in the dry ingredients alternating with the pumpkin purée. Beat together until well combined.
4.Pipe the batter into the buttered mini bundt pans then bake at 350°F/176°C until centers are set, this should take about 20 minutes.
4. Make the cream cheese frosting then whip the buttercream and use orange food color (optional) until you reach desired color.
5. Cut the bottoms off the cakes.
6. Pipe cream cheese frosting onto the bottom of one mini bundt cake and sandwich them together. Fill in the hole on top with a bit of the bunt cake.
7. Cover in orange buttercream.
8. Sculpt into a pumpkin shape.
9. Chill the cakes to harden the buttercream, this will make it easier to smooth out the buttercream.
10. The final smoothing will need a bit of water. The quickest way is to smooth out the buttercream is to use your hands.
11.Top each pumpkin with a stem. I used a craft pumpkin stem (Amazon link of stem provided below)

🍳 RECETA EN ESPAÑOL:
https://1drv.ms/w/s!AlWLvzEOL9RMgw-urlw66MlhbznB?e=gB5ycY
🍳 रेसिपी हिंदी में:
https://1drv.ms/w/s!AlWLvzEOL9RMhCtS3-cM3RktegAD?e=Sk5KtJ
🍳 বাংলায় রেসিপ:
https://1drv.ms/w/s!AlWLvzEOL9RMgxHcScpgLZejNr7D?e=SAX2GH
وصفة في اللغة العربية🍳
https://1drv.ms/w/s!AlWLvzEOL9RMgxMWxiAoqNurF4Tb?e=yUyzWS
🍳 中文食谱:
https://1drv.ms/w/s!AlWLvzEOL9RMgxdApjWDYs4k8BKs?e=CaoSHF

⏱️ TIMESTAMPS⏱️
0:00 Intro
0:27 Mixing dry ingredients
1:03 Measuring wet ingredients
1:49 Combining the dry and wet ingredients
2:49 Butter and flour the pan
3:03 Transfer batter to pipping bag
3:37 Baking the mini cakes
3:51 Let’s make the buttercream Frosting
5:05 Transferring buttercream to a pipping bag
5:20 Let’s make the cream cheese frosting
5:45 Time to assemble the cake!
7:16 Shaping the buttercream
8:38 Adding the stem
8:47 Cutting the cake
8:54 Taste test

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