Pumpkin cake with Biscoff cream
A recipe for moist pumpkin cake with Biscoff cream
Today I invite you to try an amazing pumpkin cake with Biscoff cream. This cake made with pumpkin purée is very simple and quick to prepare—even without using a mixer. Served with a lightly sweet mascarpone cream blended with Biscoff cookie spread and crushed Lotus biscuits, it not only looks beautiful but tastes even better! Be sure to check out my step-by-step recipe with a video and photos and see how to make pumpkin cake that will impress everyone.
Table of content
Pumpkin cake with Biscoff cream step-by-step recipe
If you like simple, aromatic, and moist cakes made with seasonal vegetables, be sure to bake this pumpkin cake with mascarpone cream.
Pumpkin cake with Biscoff cream recipe with video
Wyposażenie
- A baking pan measuring approximately 20 × 30 cm.
Składniki
ingredients for pumpkin cake with Biscoff cream
- 250 g all-purpose flour (1 and 2/3 cup)
- 150 g sugar (3/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1,5 teaspoon cinnamon
- 0,5 teaspoon nutmeg
- 400 g pumpkin puree (thick)
- 240 ml oil
- 50 g Biscoff srpreda (about 1/4 cup)
- 4 eggs (at room temperature)
ingredients for the topping for the cake
- 500 g mascarpone cheese (cold)
- approx. 50 g Biscoff spread (1/4 cup)
- a few Lotus cookies (crushed – optional)
- approx. 20 g Biscoff spread (slightly warmed)
Instrukcja
How to make pumpkin cake with Biscoff cream step by step
Step – 1 – preparation
- Line the baking pan with baking paper or grease it with butter and dust it with breadcrumbs/plain flour.
- Preheat the oven to 180°C (top/bottom heat) or 170°C (fan-assisted).
Step 2 – prepare the dry ingredients
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and spices.250 g all-purpose flour, 150 g sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1,5 teaspoon cinnamon, 0,5 teaspoon nutmeg
Step 3 – prepare wet ingredients
- In a second bowl, add the pumpkin purée, oil, and Biscoff cream.400 g pumpkin puree, 240 ml oil, 50 g Biscoff srpreda
- Add eggs.4 eggs
- Blend everything together (e.g., with a blender) until smooth.
Step – 4 – make pumpkin cake
- Add the wet ingredients to the dry ingredients and mix together—this can be done with a whisk, or you can briefly mix it with a mixer.
- Pour the batter into the prepared baking pan.
Step 5 – baking the pumpkin cake
- Place the cake in the preheated oven and bake for about 35 minutes, or until a skewer comes out clean.
- After baking, let the cake cool completely before decorating.
Step 6 – how to decorate pumpkin cake
- Briefly mix the mascarpone cheese with the Biscoff cream.500 g mascarpone cheese, approx. 50 g Biscoff spread
- Spread the cream on top of the cake.
- You can also drizzle it with slightly warmed Biscoff cream, creating decorative swirls.approx. 20 g Biscoff spread
- Finally, sprinkle the cake with crushed Lotus biscuits or other slightly spiced cookies.a few Lotus cookies
Film
Uwagi
Wartości Odżywcze
Moist pumpkin cake with mascarpone – notes
I really like pumpkin cakes, and during pumpkin season I always bake a few with it. For me, pumpkin cakes are the essence of autumn—they’re aromatic, fragrant, moist, and have a beautiful light orange color. This time I came up with a pumpkin cake made with the addition of Biscoff cream—I had some left over from a previous cake and wanted to use it again :) The recipe itself is very simple and quick, so I think everyone will be able to make it without any problems. Be sure to try it and let me know in a comment under the recipe how you liked it!
What ingredients (or substitutes) are needed to make pumpkin cake?
To bake the cake, you will need a few basic ingredients. Below I’ve listed the products I used, as well as possible substitutes.
- pumpkin – for this cake I highly recommend Hokkaido pumpkin, which has a dense, low-water flesh and a beautiful deep orange color. You can also use butternut squash.
- oil – I used rapeseed (canola) oil, but you can also use another oil, or even melted coconut oil.
- baking soda – the recipe uses both baking soda and baking powder. Baking soda is much stronger than baking powder and helps the cake rise, especially since it contains quite a few heavy ingredients. If you don’t have baking soda, use a total of 3 teaspoons of baking powder instead.
- mascarpone – this is a very creamy Italian cheese that you can easily find in any larger supermarket, as well as in discount stores such as Biedronka or Lidl. If you can’t find mascarpone, you can use cheesecake curd (quark), but make sure it is good quality and full-fat—not watery like President!
- Biscoff cream – this is a cookie spread. I bought it recently at Dealz, but it’s not always available there. During the Christmas season, a Lidl version appears in their stores, and otherwise you can buy it online—there are plenty of listings for it on Allegro/Amazon.
How to make pumpkin purée?
You have pumpkin but don’t know how to make pumpkin purée? My favourite method—and the one I highly recommend—is roasting the pumpkin. It’s quick, easy, and doesn’t require much supervision. I wash the Hokkaido pumpkin and cut it in half with a sharp knife. I remove the seeds and “stringy bits” with a spoon. I line a baking tray with baking paper and place the pumpkin cut side down (skin side up). I bake it at 180°C (top/bottom heat) for about 40–45 minutes. Towards the end, I check with a fork to see if the pumpkin is soft. Then I take it out of the oven and let it cool. Once cooled, I remove the skin with a knife and thoroughly mash the flesh with a fork (or blend it). And the pumpkin purée is ready to use :)
You can also watch my short video where I show how I prepare pumpkin purée.
How to store pumpkin cake with mascarpone cream?
Because of the cream, the cake should be stored in the refrigerator—especially if it will be kept for longer. If you don’t have enough space in your fridge to store the whole cake, you can place just the pumpkin cake in an airtight container and keep it on the counter (without the cream). Store the mascarpone and Biscoff cream in the fridge and decorate the cake just before serving. This way you’ll save space, and the cake will stay fresh, moist, and perfect to eat for a long time :)
I hope this pumpkin cake with Biscoff cream will be enjoyed by you and your loved ones, and that you’ll happily use the recipe again :)
By the way, I highly encourage you to follow my Instagram profile, where you can easily save recipes for later.
Recommended pumpkin cakes recipes
Be sure to also try my other recipes for delicious pumpkin cakes baked in different forms and with various additions. Here I recommend, among others, three such recipes, and there are many more on the blog.
Popularne Przepisy
Polecane przepisy
Pumpkin cake with mascarpone recipe
Welcome to a very tasty, moist, and aromatic pumpkin cake served with a simple mascarpone frosting mixed with Biscoff cookie butter. This autumnal pumpkin cake is a perfect idea for a sweet dessert on colder days. The cake tastes wonderful and envelops you in its aroma. The addition of the mascarpone cream makes this simple pumpkin cake look beautiful and fit to be the centerpiece of any table. Be sure to check out my detailed step-by-step recipe, including preparation photos and a short video.
