Todos enloquecen con este sabor de pastel🔥No has probado algo mejor en tu vida🎃 Pumpkin Cake en casa

Todos enloquecen con este sabor de pastel🔥No has probado algo mejor en tu vida🎃 Pumpkin Cake en casa

If you’re looking for a special recipe to drive even the most gourmet customer crazy, today I’ll tell you how to make this cake that everyone will go crazy for. It’s a flavor you can’t miss. I’ll show you how to make the perfect soft sponge cake, the caramel, the cream, the decoration—every step-by-step guide so you can succeed with this seasonal recipe. And before you start, subscribe to the channel because you’re going to love this fall recipe. What’s more, give the video a like right now because I’m sure you’ll love it! Now, let’s get started. We’ll start with the buttermilk. Here I have whole milk (125 ml) and I’m going to add apple cider vinegar (1 tsp). It can also be cane alcohol. Mix a little and set aside until ready to use. Now, let’s move on to the dry ingredients. Here I have all-purpose flour (190 g). This is the all-purpose flour, and what I’m going to do is pass it through a sieve. We do this to avoid lumps and also to allow plenty of air to enter the flour, resulting in a fluffier cake. Here, we’re also going to add ground cinnamon (1/2 tsp). We also add baking powder (2 tbsp). These are two teaspoons, and remember, they’re level. And here, I’m going to use this powdered spice mix. It’s called Pumpkin Spice (1 tsp). You can find it at the supermarket. This is a blend of spices like cinnamon, ginger, nutmeg, and cloves. And don’t forget to always add a pinch of salt. And now, we’re going to mix everything together so it’s better combined. Once it’s well mixed, we’ll set it aside and move on to the liquids. You’re watching this video thanks to Temu, our sponsors, who just gave us a $20 coupon to use in the app for your purchases. This time, it doesn’t matter if you’re a new or returning user. Simply enter the code I’m going to leave here on the screen. You’re going to download the Temu app, and enter this code there in the search section, where you normally search for products, and you’ll be able to use it. Then, you can do your shopping. It’s $20, or approximately 340 Mexican pesos, and you can use it to buy anything. I generally buy things here from my containers. They always ask me to buy baking items. I also buy things from other home sections for my baby. I mean, you’ll find everything there, and you can use it right now. But also, look at the date we’re publishing this video. I mean, don’t come back six months later and tell me the coupon doesn’t work anymore. No, that’s why use it now so you can do your shopping. So, it’s super good because often the promotions are only for new users, and this time you can use it. There you have it, as a gift. Let’s start with the eggs. The eggs (4 pieces) have to be at room temperature, and to avoid any surprises, crack them one by one into a separate bowl. This way, you’ll add the brown sugar (180 g) and continue beating until the ingredients foam . At this point, you can beat everything at medium-high speed, but I lower the speed each time I add an ingredient. And it’s time to add the puree. You can make your own puree by simply baking and grinding the pumpkin. I’ve shown this in other videos, but this time I’ll use canned puree. But check that it says 100% pumpkin, and you only need 200 g of it. Now, we’ll add the oil (125 ml) little by little while we continue beating. Next, I’ll add the vanilla essence (1 and a half teaspoons) , and finally, I’ll gradually add the pumpkin puree (200 grams). And now you’re going to bring the milk and your dry ingredients. And at this point, the milk should look exactly like this, meaning it’s super curdled. Don’t worry, that’s normal and it will help your cake a lot. And we’re going to add it very slowly at the lowest speed of your mixer, alternating it with the milk. That is, you’re going to add a little bit of milk, a little bit of the dry ingredient mix or magic powder, and so on until both are gone. Scrape the sides of the bowl to make sure everything is combined properly. And this part I recommend doing it this way by hand so you don’t overbeat the mixture and end up with a cake that’s too hard or lumpy. Now let’s pour the mixture into the molds. This time, I’m using two 18cm molds. But before pouring the mixture in, you have to make sure it doesn’t stick to the mold, so I recommend always greasing it. Or, in this case, I’m placing a star-shaped paper liner on this side and also using a little oil. You can use butter and flour or a release agent, and if you want, you can weigh the mixture. This time, I’m dividing it by eye. Place in your preheated oven for 10 minutes at 180°C. This is how long it took in my oven. While the cake is baking, let’s start with the salted caramel. This requires very few ingredients. Making our salted caramel is super easy. Here I have sugar, whipping cream, butter, and, of course, salt. Let’s start with the sugar (100 g). We’re going to put it directly on the heat. And don’t insert any small spoons. This is where the sugar begins to heat up, and all you have to do is stir it this way. This is medium-high temperature, and when it melts, it will look just like this. At this point, add the very hot whipping cream (100 g) and mix until well combined. Turn off the heat and add the butter (30 g). Mix well, and finally, add the salt. You’ll have this delicious treat. Now, just put it in a glass container. You can make this caramel in advance. It can be stored covered at room temperature, and you can also refrigerate it. I left it at room temperature, and I made this recipe three times with the quantities I gave you because I feel my stove isn’t powerful enough, so I’m afraid of burning the sugar. And here are the other two times I made it. And it always happens to me that it sticks to the stick like a ball of sugar, but this time it happened to me when I was making it for the second time, and it also stuck , meaning it formed a kind of ball of sugar. To fix it, to rescue it because the caramel was good, it was perfect, all I did was pass it through a metal sieve and discarded that ball of sugar. But anyway, here it is finally. It only happened that one time. I don’t know why it happened. But in case it happens to you, well, I’m telling you that you can rescue it this way. And now we move on to the next preparation, which is the cream cheese frosting. I’m going to start beating the cheese. This is cream cheese and it’s cold. That’s exactly how I need it. Cream cheese 450 grams Here you have to beat for a very short time, sometimes it’s just a few seconds, you just need it to look this creamy and you’re done. If your cheese isn’t completely cold, or if you beat it for too long, it’ll lose consistency, and it’ll be very difficult to get a firm frosting. So, follow my advice: beat very little and make sure the cheese is cold. Now we’ll move on to the butter (450 g). This can be at room temperature. I cut it into cubes. We’re going to beat it here in the same bowl. And you’re going to start beating. I like to beat the butter a little faster, and also a little longer, until you see that it’s creamy. And at this point, I’m also going to add the vanilla extract (1 tsp). Add cinnamon, and we’ll also gradually add the previously sifted powdered sugar. Powdered sugar 250 grams. In fact, this time I used regular vanilla extract. I usually use clear vanilla when I want a whiter finish, but right now it goes with the color, so I also took the opportunity to add a little ground cinnamon. Now that this delicious mixture is well combined, slowly add your pre-beaten cheese. We’ll add it little by little to avoid a temperature shock, so it blends better, and so you get a delicious frosting. And I’ll do all of this at the lowest speed of the mixer. As soon as you notice that everything looks well combined, it’s ready, and you’ll have a delicious frosting with this consistency. And this is what I mean, the color is perfect. It has that autumnal touch, I mean, it’s not so white, it’s delicious. Really, add this little bit of cinnamon because it gives it a really nice punch. And you can set this aside until you’re ready to use it. You can keep it refrigerated. Just cover it with plastic wrap. This has already rested. Here I have the delicious pumpkin cake. Our super-rich cream cheese frosting has also rested. And with the salted caramel, you’re going to bring everything to start assembling your cake. And here I always tell them, I mean, this cake, for example, came out with two layers, they’re a good size, but I like to cut them in half so that the cake and the cream are evenly distributed, and because this one is delicious, so I like it that way. But if you want to leave it with only two layers or if you want to make a recipe and a half and get three layers of this size, then that’s up to you. I’m going to start cutting the cake layers. And well, I also didn’t tell you, but to decorate, I’m going to be using this, which is a Swiss meringue-based buttercream. I already have the recipe on the channel, which is why I didn’t post it here, but the process is really super easy. I mean, what I simply do is put the egg whites and sugar in a double boiler, and once they’re dissolved, I simply beat them until they form a meringue. I mean, you should have a meringue with firm peaks, and once you have the meringue, then you’re going to start adding the butter. That’s really easy. The proportions are also very simple. It’s always the amount of egg whites, the weight of those egg whites. For example, if you have 100g of egg whites, that’s 200g of sugar, and the two amounts that add up, which in this case would be 300g, that’s butter. And I know that at first, many people tell me, “It always curdles on me.” That’s why it’s part of the process. I mean, it happens to all of us that it looks a little curdled. The only thing is to keep adding the butter. Well, once you’ve added it, keep beating. Really, trust the process, just keep beating, and you’ll have this beautiful buttercream. And I ‘m also going to use it as a buffer and to add a little dot to the cake. And now we put the first layer of cake. You see this crumb, it’s a very soft cake, it’s delicious. And I’m going to start by putting this cream here on the edge as a buffer. And we’re doing it this way because the filling is the cream cheese frosting with the caramel, so they’re very soft, they’re not firm enough, and your cake could collapse. That’s why you have to do it this way. And generally when I put syrup on the cakes, people ask me why. Sometimes I don’t, too, so put it if you want. However , I highly recommend you try the crumb of this cake; it’s super tender, so I’m not going to add it this time. I’m going to add the cream cheese-based cream right away. The other glaze, the cheese frosting, you’ll spread it out, and I’ll use my rotating base. Now, it’s done. Now, it’s done. Once you’ve evened out the frosting, you’re going to add the caramel. Don’t worry about getting the caramel to the edge. Leave it like that; once it’s assembled, it’ll spread itself out. Then, it’s perfect. We add the next layer of cake and repeat the whole process. I really love it when it’s layered like this. I’ve already told you. I really like that distribution. And here, since I have a little bit of cream cheese frosting left over, I’m going to give it a very light, very tight layer, and then I’ll immediately add the buttercream layer so it’s much firmer. It’s like a crumb-catching layer prior to the actual crumb-catching layer. Well, this is optional. I like it this way because I love the taste of frosting. I refrigerate it for about 5 minutes, and then we add the next layer of Swiss meringue. To decorate our cake, I’m going to make a simple, very pretty decoration, which I really liked for this fall season. What I did was separate a little bit of the frosting. Swiss meringue-based buttercream, and I’m going to add just a tiny bit of orange food coloring. Obviously, it needs more food coloring, but I add it little by little. And look, I tell you to add it drop by drop because I don’t like to overdo it with the food coloring, but for this amount, I added 12 drops of orange and three of yellow. And now I just put it in a pastry bag. And after a few minutes, since this layer doesn’t run all over your fingers, I’m going to add the next layer to begin our decoration. But this one is with Swiss meringue buttercream. It’s a thin layer, and again, I’m going to refrigerate it for about 10 minutes until this layer hardens. And now, you’re going to bring your cake, since it’s been refrigerated. The frosting here is already firm; it shouldn’t run all over your fingers. And I’m going to start with the decoration. Oh, but before that, I just thought I’d add a pinch of cinnamon here, so it matches the flavor of our cake. And besides, I love the way it looks. I think it gives it a more homemade, more rustic touch, I don’t know. And it’ll give it more flavor. And now, I’ll start by placing it on top and little by little, I’ll move it toward the edges. And from here, I’ll simply lower it with my spatula. Once you’ve finished the frosting on the edges, simply add more frosting wherever you see it’s missing and spread it. That’s why it’s also important to use the rotating base, because it helps make everything easier. Now, once you finish placing it on the side of the cake, what I’ll do is run a smoother over it to remove the excess and make it as even as possible. I try to leave it as smooth as possible, but I don’t need it to be perfect. In fact, I loved the decoration I wanted to do. I saw it, and it seems very homemade, very rustic, so that’s what I suggest. But you can make any fall cake decoration you prefer, or you can also make a Halloween cake decoration because right now it’s kind of on the horizon. So, here on the channel, I have Halloween cake decorations. I’ll leave this video here. In fact, I’ll leave you a list of Halloween seasonal videos. If you don’t want to make a cake, you can. I have a recipe for some lemon charlottes that we made decorated for Halloween, which are desserts to sell individually. We have cookies, there are witch fingers that are delicious. We made that years ago, but we recently remade the recipe. So, I’ll leave it there for you. There are many fall recipes as well, and well, on this occasion, I mean, if you want to go see other inspirations for decorating your cake, that’s fine. I’m going to decorate this one like this. I’m going to put the rest of my cream in a pastry bag. Even here on the channel, we have step-by-step videos where I show you how to make borders on the top, where I teach you how to use piping bags. So, there are the videos and the information. You can also check out the channel, in the video section, and have a look; there are special playlists, so I’m sure more than one video will surprise you that you haven’t seen and might like. You can use any curly tip you prefer. This one I’m using is the 6B. And this is how the orange frosting we painted a moment ago turned out. And now for the decorating. I don’t know which part I enjoy the most —like, eating it, decorating it, putting it together—but I really recommend this cake. And well, right now I’m going to tell you something about this cake. I really wish you could stay until the end to hear the whole story, but anyway. Here I’m using the 4B tip, and it has the same effect as this one, it’s just thinner. This is the movement I made. It’s like a heart, but round, and then you run the piping bag through the middle again. And finally, I added these details like this on the top. I really like how it’s turning out. And to give it a pumpkin touch, I’m going to paint the leftover orange, so I can use it up. And I’m going to add brown. And so it turned out. I put it in one of those little bags that are made for sweets, without any nozzles or anything, and then you’re just going to make the stick so it has the shape of the pumpkin. And I’m also putting these little ones here. I really liked the result. I mean, it looks like an autumn cake. I think they look like, they don’t look like tangerines, right? I mean, according to me, they are pumpkins. Well, it’s inspired by the fact that they are pumpkins because the flavor is delicious and I really want you to try it, and I’m going to show you what the slice looks like inside. But before cutting it, one last look at this beautiful, super-delicious cake that I warn you is going to become a seasonal addiction. I don’t know if you’ve seen that everyone is going crazy for pumpkin tart, or pumpkin orchata, pumpkin pie, everything pumpkin. So you can’t miss out on trying this pumpkin cake, or pastel de calabaza in Spanish. And once you try it, you’ll understand why everyone is going crazy for this flavor and the combination of real cake, caramel, cream, wow, it really surpasses any American bakery or coffee shop. Go ahead and try it. I swear you’ve never tried anything better in your life. Everyone is obsessed with this flavor right now, and really, I mean, it makes sense. This is the ultimate recipe. I know I’m always making cake recommendations, but this fall season, especially, don’t miss out on making this recipe; it’s a delicious cake. And I really wanted to get to this point because I really struggled with this cake. I did a lot of testing because I’d originally made other fall cakes, but the pumpkin one, I mean, I hadn’t made it quite like this one. So, I Googled a recipe, an American recipe, because I said, “This can’t be an American recipe anymore.” And the truth is, I wanted to record how the other cake turned out, but it ended up being, like, like a rock. The measurements were in cups. From the moment I saw the recipe, it was pretty unbalanced, so I did 1,000 tests. If it wasn’t five tests for this recipe, it’s really few. I suffered, I mean, this is a recipe that was supposed to come out like two weeks ago, we put another recipe in instead of this one because I really struggled a lot, but this final version, I can assure you, is truly at the level of deliciousness. The cake couldn’t have been better, fluffier, the caramel is delicious, the combination of all the elements, it’s truly delicious. That’s why I wanted you to stay until this moment, because I wanted to tell you, like, all the mistakes I made with that recipe. I mean, at first, the recipe I made was with my puree. I mean, I always turn my pumpkin, I made the puree, but I used 400g of puree. So it ended up being too compact, it was hard, it was horrible, it really was a bad cake, no, you couldn’t even eat it, no, it wasn’t good. But finally, when I managed to make it, I made my version of the recipe that I always make, so I just adapted all the ingredients, and when I got this cake, which was perfect, oh no, I made another mistake, I remembered. On the second baking, I didn’t notice—it happens to all of us—the baking powder was out of date, I mean, that didn’t help either. So, horrible. When I finally got this cake to turn out, I started putting it together like this delicious cake. I was putting a thousand caramel icing on it and just the cream cheese frosting, and everything collapsed. I mean, I went to the refrigerator to take it out. It was destroyed, I mean, all the layers were like a little ladder, right? Horrible. But well, I had to do it again later, which is why I had to make the Swiss meringue buttercream base , so that this decoration would turn out so well. Now it turned out perfect. And this time, I mean, I did take a risk here. I did add a good amount of caramel, but I knew that once I added the frosting, no, sorry, the buttercream, it wouldn’t come off, and it would turn out perfect. That’s why, really, do use the frosting, because if you don’t, it’s going to collapse horribly. Honestly, this cake was a total mess for me. I mean, I’m telling you, I’ve been working on this cake, this version, for about two weeks now. And I’m going to be honest, I mean, I got really frustrated. I mean, I cried. It made me desperate. It made me, and I didn’t even have a deadline. I mean, it wasn’t a cake that anyone asked me for. I just wanted to get it done and I wanted to make the recipe because once I tasted how my cake turned out, I mean, I wanted to give you guys the best decoration and the best cake. But the truth is, it did make me cry. I mean, I don’t know if that’s happened to you. I mean, when a cake doesn’t turn out right the first time, and many times you don’t try anymore. I was really going to throw in the towel, but no, I mean, at the same time, I mean, I did want to kind of pull it off because I knew it was a really good combination, and that’s why I always tell you to experiment with recipes, because I got that one from Google, confident that, well, if it’s an American recipe, I didn’t really check what blog it was from or anything, but I was confident, I mean, that it would turn out well, and that’s why I tell you, I mean, ingredients often have chemical variations, so those experiments with your ingredients at home. I highly recommend you watch a video we published recently. I’m going to put it here on the cards and also in the description, especially if you’re just starting out with baking, because I know that it can be really helpful, I mean, to listen to some advice from people who are a little bit more experienced or have more experience. I can tell you that I’ve been on YouTube for almost 10 years, and I’ve been making recipes for a little longer, but a lot of things keep happening, I keep making mistakes, and sometimes I want to take a risk and try new flavors, so I have to do a lot of testing. I once had a comment saying that doing a lot of testing can be expensive. Yes, it really is, but you learn a lot. And the other part is that if you’re not going to do testing, you’ll have to take classes, courses, study a degree, and looking at it that way, it’s also expensive, I mean, you also have to invest. So if you dedicate yourself to this, I really recommend that you keep trying even when something goes wrong, because in the end, you have to trust a little in that baker’s instinct that I know you have, that’s why you’re here, and in the end, things will work out for you. And really trust the recipes we share with you, too, because believe me, I never share a recipe with you, or if I do, which is the first time, I’ll let you know. I mean, a lot of times, for example, I don’t have that much experience with bread, and I say this because I’m not an expert and I can’t answer 1,000 questions. But with these types of desserts, I mean, with this cake in particular and with many of the cake recipes, I mean, I do feel very confident because I practice the recipes a lot before giving you a version so that it’s delicious. And I really, now this is a recipe I 100% recommend. The only thing I did is double the cream cheese frosting, thinking I was also going to use it for decoration, but I recommend you use half the amount I gave you just to fill it. And you can make this cake—I mean, a few days ago I shared a video with you about some Halloween decorations because it goes perfectly, I mean, with Halloween cakes. In fact, if you want to make it, if you’re having Thanksgiving dinner, this flavor is delicious. I even think we still have pumpkins here in Mexico until December. Mexico is one of the main exporters of pumpkin, in case you didn’t know. And you can make it with the Mexican version of pumpkin. I mean, this one ended up being the pumpkin I bought; they didn’t have the other one that day, and I ended up making it with canned pumpkin puree, which is also super good because it’s 100% pumpkin. But you can make this pie for Halloween, you can make it for Christmas cake, you can also freeze the puree and make it right before Christmas in case you can’t find pumpkin. But I also have several Halloween videos. I was telling you a moment ago, I mean, if you don’t just want to make cakes, I’ll leave you other Halloween desserts here. the video description because I often put other suggestions there for related cakes or desserts related to this one. And well, if you make this cake, if you make any Halloween dessert, any Halloween cake, or any seasonal cake, any recipe from here on the channel, you already know that I really like seeing your photos. In fact, I’m going to put some of them here because you’ve been sending them to me all this time and this, and I love seeing them. I mean, I love receiving them, talking with you, I love what you tell me. Some of you make desserts to sell, others make them for your family, and I really like seeing your results, and you can send them to me through my social media. I generally check Instagram more, but you can also send them to me via private message on Facebook. I’ll put them here. My name is Elena, but on social media you can find me like “level delicious,” and right now I’m amazed with the result. I’m super happy, and I would be even happier if you subscribe to the channel using the button below; it’s completely free. Turn on notifications so you know every time we publish a new recipe and actually make this recipe. I mean, this cake, just like I showed you, is in my top three flavorful cakes. I mean, it’s really, really delicious. This cake could be in the best American coffee shop or the best coffee shop, or this cake beats them all, so if anyone tells you, “Oh, it’s not at Costco, it’s not at Starbucks, no, they don’t make this cake. Whoever you’re going to try it will love it, it’s really delicious.” And well, I also want to thank all the members because they always support us so much every month. We always post an updated list of all the members here. Thank you so much for being part of the community, thank you for the support, and if you can’t become a member right now, that’s fine. I mean, just subscribe and turn on notifications or share our videos; that also helps us a lot. And so, tell me what you think of this version. Tell me what you think of this cake. If you like it, if you’re already looking for Halloween cakes, write to me in the comments. I read almost everything, right? The truth is, I do read everything, but tell me here in the comments what you liked the most. And before I go, don’t forget to like this video. Here I’ll leave you more delicious recipes that I’m sure you’ll love. I’m Elena, and I’ll see you in the next video. Bye!

Te enseño cómo hacer un pastel de calabaza nivel delicia! Si buscas la receta de pastel de calabaza perfecta para este otoño ¡Llegaste al canal correcto! 🍂
Este pastel tiene todo lo que hace irresistible a un postre: 🥮 Un bizcocho suave sabor calabaza, el toque cremoso y salado del caramelo que se derrite en cada bocado, y un acabado hermoso con buttercream de merengue suizo decorado con calabazas de otoño 🍂 Es un pastel elegante, delicado y tan delicioso que hace que todos enloquezcan con él.
Perfecto para vender, regalar o disfrutar con un café, este pumpkin cake es ideal para sorprender a tus clientes o a esa persona especial. Te enseño cómo hacer pastel de calabaza paso a paso para que te quede esponjoso, húmedo y con un sabor especiado super espectacular.

Si estás buscando una idea para ganar dinero vendiendo pasteles o simplemente quieres probar el mejor pastel de calabaza de la temporada… esta receta pastel de calabaza con caramelo te va a enamorar. ✨

Porque no es cualquier pastel… es un pastel nivel delicia. 🎃🍰

Sólo tienes que ver nuestros videos con ideas para ganar dinero vendiendo pasteles y mi receta de pastel de calabaza con caramelo es justo lo que necesitas para empezar a vender desde casa.
Prepáralo fácilmente en casa y lleva tu repostería a otro nivel… Al nivel delicia.

Este es mi código de Temu: dzx8547
Da click al link 👉🏼 https://app.temu.com/k/g7dy9iucua9

☑️ Receta de como hacer merengue suizo 👉🏼 hhttps://youtu.be/YoGkKDis4J0
✅ Postres de halloween sin horno 👉🏼 https://youtu.be/4lMEVwo_B74
☑️ Postre de HALLOWEEN para vender desde casa 👉🏼 https://www.youtube.com/playlist?list=PLnmeFk8w7ORnV8Hc694stQP1k9FnKxwP1
✅ Mis mejores consejos si quieres abrir tu negocio de postres 👉🏼 https://youtu.be/gFAlzbZosSg
Decoración de pasteles de halloween 👉🏼 https://youtu.be/E9zuLTnX6_w

0:00 como hacer pumpkin cake
0:22 receta de pastel de calabaza
1:44 Pausa publicitaria de Temu
2:50 como hacer pastel de calabaza
5:35 receta de caramelo salado para rellenar tus pasteles
7:16 receta de queso crema para decorar y rellenar pasteles
10:36 como rellenar y armar un pastel de calabaza
16:55 aprende a decorar un pumpkin cake
20:50 Me encanta como se ve decorado el pastel de calabaza
21:10 Por esto enloquecen con las rebanadas de pastel de calabaza
22:02 esto me pasó haciendo pastel de calabaza
23:00 mis errores y consejos con esta receta de pumpkin cake

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Solo el 1% llega al final… y ese 1% tiene excelente gusto, el algoritmo no lo sabrá, pero yo sí 😏 déjame un 🎃🍰 en los comentarios si eres de las que leen hasta el final (y aman el pastel y el otoño tanto como yo).

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