Pumpkin Espresso Cheese 5 Star Cake is the 5 star recipe

Hello my dear readers,

Our recipe today is perfect for October and pumpkin season.

The name is ….

Pumpkin Espresso Cheese 5 Star Cake

For this recipe you need to buy the following ingredients:

Pumpkin puree
Sugar
Oil (olive, soybean)
Flour
Eggs
Cream cheese
Heavy cream
Cinnamon
Espresso powder
Nutmeg
Baking powder and soda
Salt

5 star recipe from 5 star cookies - Pumpkin Espresso Cheese 5 Star Cake — 5 star recipe from 5 star cookies – Pumpkin Espresso Cheese 5 Star Cake

ACTION TIME – MAKING THE 5 STAR RECIPE

Pumpkin Espresso Cheese 5 Star Cake OR TWO FOR ONE

Ingredients

4 eggs (organic and room temperature)

1 3/4 cups pumpkin puree

1 cup oil

1 and 2/3 cups regular sugar

2 cups flour (all purpose)

1 TBSP cinnamon

3 TBSP espresso powder

1/2 tsp nutmeg

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Cheese Filling

8 oz cream cheese

1 1/2 cups heavy cream

1 1/3 cups icing sugar

1/2 tsp pure vanilla extract

INSTRUCTIONS

Preheat oven to 350 F.

Line 12×17 inch baking sheet pan with aluminum foil.

Pumpkin Espresso Cheese 5 Star Cake-line baking sheet with aluminum foil

Spray with baking spray and set aside.

Dry ingredients: To a medium bowl add the following ingredients:

Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt.

Mix all of them together and set aside.

In a large mixing bowl add eggs, sugar, pumpkin puree and oil.

Mix all ingredient together until smooth.

Add flour mixture and mix until incorporated.

Pour into baking sheet and bake at 350 F for about 21 minutes.

Check if cake is done by using a toothpick.

Insert a toothpick into the center of pumpkin cake. If there is wet batter on the toothpick , keep baking.

If it comes out clean, your pumpkin cake is done.

Cool it.

MAKE CHEESE FILLING

In a large bowl mix cheese and sugar.

Add 1/2 tsp vanilla.

In another bowl whip 1 1/2 cup whip cream.

Fold the whipped cream into cheese/sugar mixture.

Keep it in the fridge until ready for use.

CAKE ASSEMBLY

(YOU WILL MAKE TWO CAKES)

Remove the aluminum foil of cake and cut into 4 equal pieces.

Pumpkin Espresso Cheese 5 Star Cake-cut cake into 4 equal pieces

The size is 3.5 inches x 12 inches . (you will have a little extra cake)

Take first layer onto a flat cake board and spread cheese filling on top.

Top with a second cake layer and cheese filling.

Decorate with M&M, melted chocolate or pumpkin candy.

Store in the fridge.

You still have two cake layers left.

Repeat all the steps from the above TO BUILD CAKE NUMBER 2.

You can freeze cakes or store in the fridge.

Storage Life in the FRIDGE – 5 days

Pumpkin Espresso Cheese 5 Star Cake-decorate with pumpkin candy or M&M

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Pumpkin Espresso Cheese 5 Star Cake

Pumpkin Espresso Cheese 5 Star Cake - 5 star recipe.

Enjoy and share ASAP!

Ingredients

4 eggs (organic and room temperature)
1 3/4 cups pumpkin puree
1 cup oil
1 and 2/3 cups regular sugar
2 cups flour (all purpose)
1 TBSP cinnamon
3 TBSP espresso powder
1/2 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cheese Filling
8 oz cream cheese
1 1/2 cups heavy cream
1 1/3 cups icing sugar
1/2 tsp pure vanilla extract

Instructions

Preheat oven to 350 F.
Line 12x17 inch baking sheet pan with aluminum foil.
Spray with baking spray and set aside.
Dry ingredients: To a medium bowl add the following ingredients:
Flour, cinnamon, baking powder, baking soda, nutmeg, espresso powder and salt.
Mix all of them together and set aside.
In a large mixing bowl add eggs, sugar, pumpkin puree and oil.
Mix all ingredient together until smooth.
Add flour mixture and mix until incorporated.
Pour into baking sheet and bake at 350 F for about 21 minutes.
Check if cake is done by using a toothpick.
Insert a toothpick into the center of pumpkin cake. If there is wet batter on the toothpick , keep baking.
If it comes out clean, your pumpkin cake is done.
Cool it.

MAKE CHEESE FILLING
In a large bowl mix cheese and sugar.
Add 1/2 tsp vanilla.
In another bowl whip 1 1/2 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.

CAKE ASSEMBLY
(YOU WILL MAKE TWO CAKES)
Remove the aluminum foil of cake and cut into 4 equal pieces.
The size is 3.5 inches x 12 inches . (you will have a little extra cake)
Take first layer onto a flat cake board and spread cheese filling on top.
Top with a second cake layer and cheese filling.
Decorate with M&M, melted chocolate or pumpkin candy.
Store in the fridge.
You still have two cake layers left.
Repeat all the steps from the above TO BUILD CAKE NUMBER 2.
You can freeze cakes or store in the fridge.