Baking your own cupcakes at home doesn’t have to be tricky. As someone who adores all things sweet, I want to share with you my tips on how to bake the perfect cupcake. I’m a firm believer that a cupcake can solve anything!


Even a box cake mix requires fresh ingredients. And here is a place where you shouldn’t skimp. Fresh, room temperature ingredients will up the deliciousness quotient of your cupcakes by a factor of 100. If you aren’t sure if your eggs are fresh, fill a coffee cup with water. Carefully drop the egg into the water. If the egg lays horizontally on the bottom of the coffee cup, it is fresh and ready to use. If it stands on the bottom, vertically, it is fine to use but will be bad soon. If the egg floats to the top, throw it away!


You need a mixer to make your cupcake batter. Brownies and quick breads are best when mixed with a spoon but not so for cupcakes. Fortunately, you can use either a stand mixer or a hand mixer.

It is super important not to over-mix the batter though. We beat the batter for a minute on low to get the dry ingredients mixed with the wet ingredients and then we move up the mixer speed to medium and beat for 2 MINUTES only.


The trick to perfect consistently shaped cupcakes is an ice cream scoop. We use a 3 tablespoon scoop which fills the cupcake liners 2/3 full which is the perfect amount of batter for each cupcake. Too little batter (liners 1/2 filled) and the cupcakes won’t rise over the edge of the cupcake liner. Too much batter (liners more than 3/4 filled) and the cupcakes will overflow onto the cupcake pan and turn out like a muffin.

If you don’t have an ice cream scoop yet, use the 3 tablespoons of batter as a guideline for filling each cupcake liner.


We take the cupcakes out of the hot baking pan and have them cool on a cookie rack as soon as they are cool enough to touch (about 5 minutes.).

We store our unfrosted cupcakes in the fridge if we make them the day before because we think that keeps them fresher longer but you can leave them out. Once they are frosted we do store them in an airtight cupcake holder in the refrigerator but we take them out of the refrigerator a couple of hours before we are going to serve them because room temperature cupcakes definitely taste better than refrigerated cupcakes.


Baking cupcakes is easy peasy. Remember to pre-heat the over to 350 degrees – the pre-heating is super important. Place the cupcake pan in the middle of the oven. Don’t have pans on two racks of the oven, if they can’t fit together on the middle rack, back the batches separately. Don’t open the oven while the cupcakes are baking. If your oven is heating correctly, cupcakes should take about 18 minutes to bake. You’ll know they are getting close when the top of the cupcakes aren’t glistening anymore. After 18 minutes you can open the oven and check the doneness with a wooden toothpick (it will come out clean) or by pressing down on the top of the cupcake (the cupcake will bounce back up, no indentat.

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Making To Carrot Cake With Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn’t overpowering at all. When made ahead, the flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite. If you’re not into frostings or if you don’t have the ingredients on hand, try the cake without any frosting at all or sift a little bit of powdered sugar on top.



2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml) canola or vegetable oil

4 large eggs room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce ( or 1/2 cup (120 grams) of sour cream or plain Greek yogurt)

1 teaspoon pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed


1 (8-ounce) package brick-style cream cheese, softened

½ cup (115 grams) unsalted butter, softened

2 cups (240 grams) powdered sugar

1 teaspoon pure vanilla extract



1. Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non-stick cooking spray and set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

3. In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.


1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

2. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

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Tips Decorating Cake Basic

Here are the tips that we learned in the baking process.. These tips are very simple and easy to do, hoping to be useful to you. Good luck.

1. Freeze The Cake

First thing’s first, since making and decorating a cake can be quite a bit of work, it’s not a bad idea to split the job into stages. For example, bake it on a Monday and freeze it, then take it out and decorate it on Friday.

Baking cakes in advance and freezing them also makes frosting them easier. Frozen cakes don’t crumble as much when you frost them, and it makes it much easier to apply your crumb coat (see below).

Likewise, leveling your cakes is easier with frozen cakes. Cakes will stay fresh in the freezer for up to a week. Indeed, you can also make buttercream in advance and store it in the fridge, in an airtight container, for up to a week.

2.Use a Cake Turntable

A cake turntable is literally a rotating platter that you use to turn the cake while leveling and frosting it. Turning the cake rather than having to walk all around the cake makes the whole process much easier.

Splitting (also called torting) your cakes is more of an intermediate task, which you’d do if you’re applying filling inside the layers. But when you’re ready for that, you’ll use your turntable for that as well.

3.Apply a Crumb Coat

The next step is to frost the cake, which starts with applying a crumb coat. A crumb coat is an initial, light coat of frosting that seals and suspends any crumbs, so that when you go to apply the final coat, you won’t see any crumbs in the frosting.

4.Level Your Cakes

Leveling your cakes is important because the tops of the layers need to be completely flat, otherwise, they can lean or wobble when you stack them. This is where your serrated knife comes in. There are serrated cake knives, which work well, but any serrated bread knife will work. Just make sure that the blade of your knife is longer than the diameter of your cake.

The goal is to saw off any dome-like top on the cake so that it’s perfectly flat. Start the blade at the edge and keep it level while rotating the cake on the turntable, using a sawing motion rather than trying to push the blade through the cake. Don’t worry about the bottoms—these should already be flat from the bottoms of the cake pans.

If you’re making a layer cake, position the bottom layer on your turntable, spread a layer of frosting to the bottom layer, then place the top layer on top (bottom side up).

Now apply the crumb coat to the whole cake, then chill the cake for 15 to 30 minutes. This allows the crumb coat to fully set before you apply the final coat of frosting.

5.Practice Piping

Making decorative flowers and other shapes using a piping bag with various tips is something that takes practice. And the same goes for writing with royal icing. Of course, there’s no substitute for actual cake-decorating experience, but a great way to practice is on a sheet of wax paper instead of the cake itself.

Small individual flowers can sometimes be transferred from the wax paper onto the cake, although this won’t work with edging or writing. Still, it’s a good way to practice until you get the hang of it.

6.Smoothing the frosting

Place the assembled layers on the turntable and apply a mound of frosting to the top, spreading it around with your palette knife while you rotate the cake. Do the sides next. It’s best to work quickly so that everything stays cool. But when you’re still learning, this may not be possible. So it might help to take a break between doing the top and the sides, return the cake to the fridge in the meantime.

A cake smoother (or cake scraper or decorating comb) is a flat piece of metal with one flat edge and one serrated edge. It will produce a sharper finish than a palette knife (although a palette knife will do a fine job). To use a smoother, run the edge along the sides of the cake while rotating it in the opposite direction.

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Easy Recipes Of Vanilla Cupcake

Everyone loves cupcakes. This is the only vanilla cupcake recipe you will need. Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They’re super-simple to make and taste great.


For the cupcake mixture

120g butter, softened

120g caster sugar

2 egg

1 tsp vanilla extract

120g self-raising flour

For the buttercream icing

140g butter, softened

275g icing sugar

1-2 tbsp milk

A few drops of food colouring (optional)



Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.


Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.


Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.


Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.


For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.


Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.


Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Do let me know how you like it.

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Original Caramel Cake Recipe

A buttery soft cake blanketed with a simple caramel icing. It’s delicious topped with homemade caramel icing.This Caramel Cake is a sweet and simple old-fashioned cake recipe that I think you’re going to love.


For the miso caramel sauce

250 g/ 9 oz/ 1 ¼ cups caster (granulated) sugar

4 tbsp cold water

2 tbsp golden syrup

150 ml/ 5 fl oz/ ⅔ cup double (heavy) cream

70 g/ 2 ½ oz/ 5 tbsp unsalted butter, diced

1 tsp lemon juice

4 tbsp shiro white miso paste

For the miso caramel icing

250 g/ 9 oz/ 1 cup miso

Caramel sauce

280 g/10 oz/1 cup plus

4 tbsp unsalted butter, softened

70g/ 2 ½ oz/ ¾ cup icing (confectioners’) sugar, sifted

For the sponge

1 tsp cold-pressed sunflower oil, for greasing

225 g/ 8 oz/ 1 cup unsalted butter, softened

225 g/ 8 oz/ 1 generous cup caster (granulated) sugar

¼ tsp vanilla extract

4 medium eggs

225 g/ 8 oz/ 1 ¾ cups self-raising flour, sifted



Begin with the miso caramel sauce. Put the sugar, water and golden syrup into a medium heavy-based saucepan and set over a low heat. Don’t stir – just give it a swirl now and then. Once the sugar has melted you can increase the heat to medium and boil vigorously until the syrup turns golden brown. Keep swirling and allow it to darken to a rich dark brown. As soon as it darkens and starts to smoke, remove from the heat and whisk in the cream, followed by the diced butter and lemon juice. Pour into a bowl and leave until tepid, then beat in the miso paste – don’t worry if this seems a little salty, it will be diluted in the icing. Set aside.


Preheat the oven to 160°C fan/180°C/350°F/ gas mark 4. Lightly oil 2 x 20-cm/8-inch sandwich cake pans and line the base of each with baking parchment.


To make the sponge, beat the softened butter and sugar together in a large bowl, using a wooden spoon or electric whisk, until pale and fluffy. Add the vanilla extract, followed by one egg at a time, beating them in well. If the mixture starts to curdle, beat in 2 tbsp of the flour. Once all the eggs have been beaten or whisked into the mixture, gently fold in the remaining flour in 3 batches with a flat metal spoon. Divide the mixture between the 2 cake pans and smooth level before placing in the oven.


Bake for 25 minutes or until the cakes are well risen, golden brown and spring back when lightly pressed with a fingertip.
Place on a wire rack to cool for 5 minutes. Then, using a knife, gently loosen the sides of each cake from its pan. Turn out, peel off the baking paper, and leave to cool.


Once the sponge cakes are cold, spread some of the butter icing on one of the cakes. Sandwich the other cake on top, baked-side up. Spread more butter icing on the top before gently packing and spreading the remaining icing round the sides of the cake. Chill for 1 hour to set the buttercream.

Do let me know how you like it.

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The Layer Chocolate Cake Decoration is Extremely Simple

Smoothing the cake surface is always a challenge for all bakers, especially beginners. So cream cake without scrub is the number one choice for beautiful cream cakes without much effort.

Your job is just to divide the cake evenly, put the cake in the middle depending on your personal taste and then pour it over to cover with a layer of chocolate or cover with a layer of cream. Then add a few types of filling (fruits, candies, …) to have beautiful cakes to send to relatives and friends as desired.


2 sponge cake bases, 20 cm in diameter

Strawberries 300 grams

Black chocolate 350 grams


You can buy marshmallows at the store, it would be more appropriate if you buy a chocolate cake, but if you can’t buy regular ones then that’s okay.

Put the chocolate in a small bowl and melt it by the water bath method.

Cut the strawberries into thin pieces

Next, you put 1 layer of cake on a plate, cover 1 layer of chocolate on top of the cake, add 1 layer of sliced ​​strawberries, cover 1 more layer of chocolate.

Continue with the second piece of cake but this time cover only 1 layer of chocolate and put the succulent strawberries on top.

After completing, you have a very perfect, beautiful and fast chocolate cream cake, right?

Hope it is useful to you. Good luck

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Simple Buttercream Frosting Tips

1.  Make sure your butter or shortening is at room temperature before beating it. All the lumps should be completely beaten out before adding the sugar a little at a time or it will be impossible to get a smooth consistency.

2. Try not to overbeat the buttercream after all the ingredients have been added or you might add bubbles, which will ruin the texture of the icing.

3. If you are trying to create a snowy white buttercream, you have to use shortening and clear flavorings. Butter and pure brown vanilla extract will create a pale ivory icing instead of white.

4. Do not try and cover a freshly baked cake with chilled buttercream or it will simply fall to pieces. For the best results chill your cake and bring the icing to room temperature. You can also beat the buttercream for a few minutes to create great fluffy texture.

5. If you are making dark colored buttercream icing such as purple or red it is important to allow the icing to sit for at least 3 to 4 hours before using it because the colors often deepen over time. After you have decorated your cake it is too late to adjust a deeper hued flower.

6. You can use salted butter in a simple buttercream recipe for added taste.It combines beautifully with vanilla flavoring.

7. Pretty pastel colors can be created with powdered coloring rather than liquid or gel. Sometimes, too much liquid coloring can completely ruin the texture of the buttercream, so try to balance the flavoring extracts and liquid coloring if that is the recipe you are using.

8. Try to use professional quality shortening if you are not using butter for your icing. It produces a lovely icing that does not have a greasy texture or mouthfeel. Standard vegetable shortening is not ideal for the best results.

9. If you are covering a cake with buttercream make enough to do the entire job because it is difficult to recreate colors:

9 x 13 cake needs about four cups icing

12 x 18 cake needs about six cups icing

9-inch round layer cake needs five cups icing

How to Thicken Buttercream Frosting

Adding flavor to your buttercream is an easy and sure-fire way to customize it to your liking; however, too much liquid flavoring could cause your buttercream to soften. To thicken your frosting add confectioners’ sugar, one tablespoon at a time, until you achieve your desired thickness. If you want to add flavor to your frosting, try concentrated flavorings such as treatology rather than juice or purees, which can add too much liquid and thin down your frosting.

It’s also possible that the butter or shortening were too warm to start (or the kitchen is too hot), which is often the cause of separation. To help ensure your buttercream does not separate, make sure your oven is off and the room isn’t too warm. If your frosting starts to appear soupy or runny, stop mixing and chill the bowl and paddle for about 10 minutes until the mixture solidifies a bit, then rewhip it.

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What Makes It The Best Vanilla Cake?

With outstanding vanilla flavor, soft bread crumbs like pillows and creamy vanilla butter cream, this is really the best vanilla cake I have ever eaten. And if you eat a bite, I guarantee you agree.

You need the following POWER INGREDIENTS

Cake Flour: If you want a fluffy and soft bakery-style vanilla cake, cake flour is the secret. The cake will be denser and heavier using all-purpose flour. If needed, you can use this cake flour substitute.

Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus buttermilk yields an EXTRA moist cake crumb.

Baking Powder & Baking Soda: Use both. Remember why? Using enough baking powder to give these layers height gave the cake a bitter aftertaste. Baking soda allows us to use less baking powder.

Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.


3 and 2/3 cups (420g) cake flour* (spoon & leveled)

1 teaspoon salt

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

1 and 1/2 cups (360ml) buttermilk, at room temperature*

3 large eggs + 2 additional egg whites, at room temperature*

1 Tablespoon pure vanilla extract

1 teaspoon baking powder

3/4 teaspoon baking soda

For the Vanilla Buttercream:

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

6 cups (720g) confectioners’ sugar

1 and 1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

1/3 cup (80ml) whole milk or heavy cream


Step 1: Preheat the oven to 350 ° F (177 ° C). Grease three 9-inch cake pans, line them with parchment paper, and then grease the parchment paper. Parchment paper helps the cake to be seamlessly ejected from the pan.

Step 2: Make a cake: Mix cake flour, salt, baking powder and baking soda together in a whisk. Save it.

Step 3: Using a handheld mixer or stand mixer with a paddle or whisk attachment, tap the butter and sugar at high speed for about 3 minutes until smooth and creamy. If necessary, scrape the sides and bottom of the bowl with a rubber spatula. Mix 3 eggs, 2 egg whites and vanilla extract at high speed for about 2 minutes. (As a result of the combination of egg liquid and solid butter, the mixture appears to have solidified.) If necessary, scrape the sides and bottom of the bowl. Slow down the mixer and add the dry ingredients until mixed. With the mixer still running low, pour buttermilk and mix until mixed. You may need to whisk everything by hand to make sure there are no lumps on the bottom of the bowl. The dough will be a little thicker.

Step 4: Pour the dough evenly into the cake pan. If necessary, weigh them to ensure accuracy. Bake for about 23-26 minutes, or until the cake is completely cooked. To test the workmanship, insert a toothpick in the center of the cake. If it comes out cleanly, it’s done. Allow the cake to cool completely in a frying pan set in a wire rack. The cake should be completely cooled before it is frosted and assembled.

Step 5: Make frosting: In a large bowl using a handheld mixer or stand mixer with a whisk or paddle attachment, beat the butter at medium speed for about 2 minutes until creamy. Weak the mixer and add powdered sugar, milk, vanilla extract and salt. Raise it at high speed and hit it for 2 minutes. If the frosting is too thin, add powdered sugar, if the frosting is too thick, add milk, and if the frosting is too sweet, add salt in small portions.

Step 6: Assemble and decorate: Use a large serrated knife to slice a thin layer from the top of the cake to create a flat surface. Throw it away (or crumble on ice cream!). Place one cake layer on a cake stand, cake turntable, or serving plate. Cover the top evenly with about 1 cup and 1/2 cup frosting. Place the second cake layer on top and cover it evenly with about 1 cup and 1/2 cup frosting. Place the third cake layer on top. Spread the remaining frosting over the top and sides. I use and recommend an icing spatula to apply frosting.

Step 7: Refrigerate the cake for at least 1 hour before slicing. This helps keep the shape when cutting the cake.

Step 8: Cover the remaining cake tightly and store in the refrigerator for up to 5 days.

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15 Useful Baking Tips That Actually Make A Pretty Big Difference

1. When baking anything, prep the pan before you prep the batter.

Baking is all about precision. Once your ingredients are mixed together, you need to pop your baked good in the oven ASAP (or before everything gets too warm!) so leavening agents can work their magic. So prep that pan ahead of time to make sure it’s ready to go right when you need it.

2. To make whipped cream extra fluffy, refrigerate your mixing bowl beforehand.

Place the mixing bowl in the fridge for 30 minutes before beating the cream. It’ll be much more stable and fluffy than if you had used a room-temperature bowl.

3. Making a layer cake? Flip the top layer upside-down to get a perfectly flat and even top — perfect for frosting application.

Instead of trimming your top cake, you can just flip it for an easy and perfectly smooth result.

4. And when decorating, secure the cake with a spoonful of frosting at the bottom so it stays in place.

If you want a smooth frosting application, you’ll need both a steady hand and a steady cake. This little trick will help with the latter and ensure your cake doesn’t move at all during the process.

5. If you’re using a cake stand, pre-line it with parchment — so it stays clean while you’re frosting.

Is this completely necessary? Not really. But if you want a clean, bakery-worthy cake stand when you serve your masterpiece, the easiest way to do that is to place strips of parchment paper around the base of your cake. Slip them out once you’re done decorating — and you’ll be left with a spotless cake stand.

6. Amp up the flavor of chocolate baked goods by adding espresso powder to the batter.

To get more depth of flavor in your chocolate cakes, brownies, and cookies, add a teaspoon of espresso powder. It’s also a great way to improve boxed chocolate cake mix.

7. Don’t be afraid of using salt.

People always assume that because it’s a dessert it doesn’t need salt — I can’t stress enough that salt is the missing ingredient in so many dishes

8. If you need to used chilled butter, grate it and freeze it for about an hour beforehand.

When recipes call for chilled butter (pie crust, biscuits, and the like), grate the butter ahead of time and put it in the freezer for an hour or so before incorporating it into the recipe. Since it’s already quite cold and in itty-bitty pieces, you’ll handle it less which will prevent the butter from melting and it keeps the fat molecules intact, resulting in flakier pastries

9. Always let your cakes cool before attempting to ice them.

They’ll break if you take them out the tin too early and the frosting will melt right off. Basically, let those babies rest for a good 30 minutes before attempting anything.

10. Make sure you’re using the right size eggs for your recipe.

Another important detail to double-check when baking? The type of egg size your recipe calls for. A medium egg is much smaller than an extra-large or jumbo egg, and mixing up the two can significantly alter your recipe.

11. Use your hands — instead of egg shells — to separate the whites from the yolks.

When you’re using egg shells, you risk puncturing the yolk or getting shells in your whites, whereas using your hands is actually quicker and easier. Just make sure you wash them before and after.

12. Don’t skip sifting.

This step isn’t always necessary when baking, but if your recipe instructs you to sift your dry ingredients, do it. It’ll keep lumps at bay and ensure dry ingredients get incorporated well.

13. Set your timer to five minutes before baking is supposed to be done.

You don’t want your cake or cookies to come out dry and overcooked. Since you can never completely trust your oven temperature or the baking time announced on a recipe, check your cake a few minutes before it’s supposed to be done.

14. Prop your piping bags in a glass or a Mason jar to fill them without making a mess.

Filling a piping bag is one of the most annoying steps in decorating a cake. This little trick makes it so much easier: just place the bag in a glass or container and fold the edges over and you’ll be ready to go

15. If you’re creaming butter and sugar, make sure it’s thoroughly blended.

One of the biggest mistakes that new bakers make is not going far enough when creaming the butter and sugar. You want it to turn out pale and fluffy. A lot of beginners only blend it until it’s just combined and still very yellow and gritty.

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Amazing Pumpkin Cake

Amazing Pumpkin Cake with cinnamon cream cheese frosting. Amazing Pumpkin Cake cake suitable for any occasion. The pumpkin cake melts in the mouth, adding a creamy cream cheese layer. This is a cake worth enjoying. Here I will share the formulas that I often use. Good luck


1 cup brown sugar

1 teaspoon salt

3 cups all-purpose flour

1 cup milk

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

1 cup unsalted butter, room temperature

1 cup granulated sugar

4 eggs

1 ½ cups pumpkin puree

For the Cream Cheese Frosting:

¾ cup unsalted butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon


Step 1: Preheat the oven to 350 degrees. Butter and lightly flour a 13 x 9 x 2 mold.

Step 2: In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

Step 3: In a bowl of a stand mixer, beat butter, granulated sugar and brown sugar until creamy.

Step 4: Add eggs, one at a time, beating well after each addition.

Step 5: Add dry ingredients and milk, alternating until blended. Scrape the sides of the bowl if necessary.

Step 6: Stir in the pumpkin puree.

Step 7: Pour the batter into the cake pan.

Step 8: Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean.

Step 9: Allow cake to cool completely before frosting.

Make the cinnamon cream cheese frosting:

Step 1: In the bowl of a stand mixer, beat butter and cream cheese on medium speed until well combined.

Step 2: Gradually add the icing sugar one cup at a time, scraping down the sides of the bowl if necessary.

Step 3: Add the vanilla and cinnamon and mix until well blended. Spread the icing on the cake and smooth with an offset spatula. Add pumpkins with buttercream on the cake, if desired.

Cover the cake and store in the refrigerator. Serve at room temperature. I used this saucepan that comes with a lid. I used an all-butter buttercream for the decorative pumpkins, as the cream cheese frosting won’t hold its shape too much.

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