@avneets.eats: Recipe below 🤎🎃 1 cup olive oil 4 large eggs, room temp 1 cup brown sugar 1/2 cup granulated sugar 1 15oz can pumpkin puree 2 tsp pure vanilla extract 2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp Himalayan salt 2 tsp ground cinnamon 2 tsp pumpkin pie spice ¼ tsp ground cardamom 1/4 tsp ground nutmeg A pinch of ground ginger Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. In a large bowl, whisk together the olive oil, eggs, brown sugar, granulated sugar, pumpkin purée, and vanilla extract until the mixture is smooth and well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly blended. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Divide the batter evenly between the prepared pans and bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting. Frosting: * 8 oz (1 block) cream cheese, softened * 8 tbsp browned butter, cooled and re-firmed in the fridge until soft to the touch * 1 tsp vanilla bean paste * A pinch of ground cinnamon * 4–6 cups powdered sugar (start with 4 and add more for a thicker texture) In a large bowl, beat together the softened cream cheese and browned butter until smooth and creamy. Mix in the vanilla bean paste and cinnamon. Gradually add powdered sugar, one cup at a time, until the frosting reaches your desired consistency — thick, pipeable, and slightly fluffy. To assemble, place one cake layer on your serving plate and spread a layer of frosting over it. Top with a thick layer of caramel, then add the second cake layer. Spread frosting on top again, followed by another layer of caramel. #EasyRecipe #cakerecipe #fallrecipes #foodtiktok #foodnetwork

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Monday 26 October 2026 19:39:54 GMT