This pumpkin spice cake with cream cheese frosting is perfectly tender, perfectly spiced and perfectly delicious!
One thing that makes this cake so special is that it's got real pumpkin puree in it. That's right, it's not just the spice; it's the real deal!
I just love pumpkin desserts and in this cake, the pumpkin puree helps make the sponge extra tender and, of course, gives extra flavour - we all know how that pumpkin pie is a very good thing!
With great flavours and a beautiful finish, this pumpkin spice cake is the perfect cake to make for an autumnal (fall) get-together, to enjoy with coffee or to take to a school bake sale. It's sure to delight any pumpkin lover with a sweet tooth.
It's super easy to make too! You'll start with the batter, creaming butter and light brown sugar together, then stirring in eggs and vanilla, followed by the canned pumpkin puree and finally, flour and pumpkin spice.
Once the batter is ready, you’ll split it into two lined cake pans and bake low and slow to ensure they have lovely flat, level tops.
When your cakes are cool, you’ll make the cream cheese frosting by whipping butter, then whisking in sugar and vanilla extra and finally, folding in chilled cream cheese.
The result is a super smooth and creamy frosting that tastes delicious and is the perfect consistency to fill and cover your cakes.
Putting together your pumpkin layer cake is a breeze. You’ll simply pop the first cake on a board and spread it with cream cheese frosting. Then you just repeat the process with the second cake before smoothing the icing all over the outside.
Your cake then needs an hour in the fridge to rest and firm up, and it’s ready to serve. For a little bit of extra flair, I like to crumble a Biscoff cookie over the top - a ginger cookie would pair well with the pumpkin flavor too!
This is a great recipe to whip up for any occasion during pumpkin season.
If you're ready to start baking, the full, easy recipe for my delicious pumpkin spice cake is below - happy baking! You'll also find a full printable recipe card at the bottom of the page.
Ingredients
For the pumpkin sponge
- 250 g (8.8 oz) slightly salted butter
- 250 g (8.8 oz) soft light brown sugar
- 3 medium free range eggs
- 1 tsp vanilla extract
- 200 g (7.1 oz) pumpkin puree
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For The Cream Cheese Frosting
- 400 g (14.1 oz) icing sugar (powdered sugar) powdered sugar
- 200 g (7.1 oz) slightly salted butter softened
- 220 g (7.8 oz) full fat cream cheese chilled
- 2 tsp vanilla extract
- 1 Lotus biscoff caramelised biscuits or ginger biscuit, crushed
Instructions
Make The Sponge
Grease two 18 cm (7 inch) cake tins (I used nonstick cooking spray) and line the base and sides with baking paper.
Preheat the oven to 180C (160C fan, 350F).
Put the sugar and butter in a large bowl.
Whisk together until pale.
Add the eggs and vanilla.
Whisk together.
Add the pumpkin puree.
Whisk.
Sift in the flour and pumpkin pie spice.
Fold the flour mixture into the wet ingredients.
Spoon into the lined tins and level off.
Bake for 1 hour minutes until golden.
Leave to cool in the tin until safe to touch, then release onto a wire rack to cool completely.
Make the cream cheese frosting
Put the softened butter in a bowl and whisk until pale and creamy.
Sift in the icing sugar and add the vanilla extract.
Whisk until very pale, creamy and increased in volume.
Add the chilled cream cheese.
Fold through gently. Don't overwork it as it will loosen. If it looks like it’s starting to loosen, pop in the fridge for 10 minutes to firm up.
Assemble the cake.
Put the first totally cool cake on a board.
Pile about one third of the frosting on top and spread to the edges.
Place the second cake on top.
Pile another third of the frosting on top.
Use the remaining frosting to neatly frost the sides.
Sprinkle the crushed cookie on top.
Place the whole cake in the fridge for 1 hour to firm up.
Slice and serve. Look at the beautifully moist cake!
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect pumpkin spice cake
Is pumpkin spice cake easy to make?
Yes, Pumpkin Spice Cake is easy to make. The recipe is simple, and the results are always delicious.
You'll first make a simple cake batter by creaming the sugar and butter together, then gradually adding eggs, vanilla, pumpkin puree, self rising flour, and pumpkin spice.
Once the batter is ready, you'll pour it into two prepared cake tins and bake to perfection.
As the cake cools, you'll whisk together icing sugar, butter, cream cheese and vanilla to make a smooth cream cheese frosting, then use it to sandwich and cover the cake layers. A sprinkle of crumbled cookie completes your pumpkin spicy cake.
Like with any recipe, there are a few things to keep in mind in order to ensure success.
Here are some tips:
- Make sure all of the ingredients are at room temperature except for the cream cheese, which can stay chilled until needed. This will help ensure that the ingredients emulsify together well.
- Avoid over-mixing the batter. Overmixing one you've added the flour can result in a tough cake. Fold until just combined.
- Be careful not to overcook the cake. Pumpkin Spice Cake is best when moist and fluffy, not dry and crumbly. A toothpick inserted into the centre should come out clean when the cake is done.
Of course, this is just an overview. Lots more tips are given below, plus there are step-by-step photos above to help you get the best pumpkin spice cake every time.
If you have any questions, feel free to comment below this recipe - or I'm only an email away!
Will I need any special equipment to make pumpkin spice cake?
To make your pumpkin spice cake, you won't need anything particularly specialist, just a few items you likely already have if you're a fan of baking at home.
First, you'll need weighing scales or cups and measuring spoons to measure your ingredients. To mix the cake batter and frosting, you'll need a sieve, bowls, a whisk (manual, electric mixer/hand mixer, or stand mixer will all work) and a silicone spatula or wooden spoon to fold.
To bake your cake, you'll need two 18cm (7 inch) round loose-bottomed or springform cake tins, plus baking paper to line them.
Finally, to smooth your frosting onto the cake, you'll ideally need a palette knife, but you can also use a large silicone spatula or even a simply butter knife in a pinch.
There's a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. I always try to include links to example products in case you'd liek to see what I'd recommend using.
Do I have to use soft light brown sugar?
The light brown sugar in this recipe helps give the final cake some gentle caramel notes, you can you white sugar (caster/superfine) if that's all you have.
Where can I get pumpkin puree and pumpkin spice?
If you're in the US, you'll have no trouble sourcing pumpkin puree and pumpkin spice in your local grocery store.
If you're in the UK, you can use mixed spice in place of pumpkin spice (they're very similar) and get pumpkin puree from Amazon. Some UK supermarkets sell cans of pumpkin puree in the run up to Halloween.
Just make sure it's pure pumpkin, not pumpkin pie filling or pumpkin pie mix.
Can I make my own pumpkin puree?
You might prefer to make your own pumpkin puree, or it might be the best option if you can't source any canned puree.
To make your own pumpkin puree, it's best not to boil your pumpkin flesh as it will take on too much water.
Instead, you'll need to slow roast the fresh pumpkin flesh, let it cool, and then pop it into a food processor or power blender and blitz until smooth.
Here's a guide to making pumpkin puree that you might like to try. It also has some great tips on what to do if your puree seems watery.
How can I tell if eggs have gone off?
Egg safety varies from country to country. In the UK, eggs with the Red Lion stamp are generally stored on the shelf in supermarkets and should be stored in the fridge at home to ensure a consistent temperature under 20C.
Such eggs bear a Best Before date, meaning they can be used past this date as long as there are no signs of spoilage. In other countries, egg advice may be quite different, and advice will also be different for eggs without the Red Lion stamp in the UK, so it's really important that you check any labels and also check local health authority advice.
It's particularly crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
If you want to check if your egg had gone off.
- Inspect the egg. If it has any external damage (such as cracks), you should discard it as the centre will have been exposed to air, allowing it to spoil.
- If it looks OK outside, you can try the float test. Older, spoiled eggs will contain more air, making them float, whereas fresh eggs should sink. An egg that sinks but stands up is older but should still be ok to use.
- Provided the above checks all suggest you have a fresh egg, crack it into a separate bowl or mug. If the egg looks, smells or feels odd in any way, throw it out.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if cream cheese has gone off?
The easiest way to tell if your cream cheese has gone is is to give it a sniff. If it smells sour or rancid, then it has probably gone bad, and you should throw it away.
You can also tell if the cream cheese has gone bad by its appearance. Spoiled cream cheese will often be discoloured and may have a slimy or oily texture. If it's really old, it will have cracks where the top has dried out.
Cream cheese is also very susceptible to mould, so if it has mould on it, you should discard it. Unlike some hard cheeses, you can't just cut the mould off the top of cream cheese, as the mould can penetrate deep into the soft cheese centre even where you can't see it.
Is pumpkin spice cake suitable for vegetarians?
This cake recipe is vegetarian as it contains no meat, fish or poultry, but as always, check your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your pumpkin spice cake.
Is Pumpkin Spice Cake suitable for vegans?
This cake isn't suitable for vegans, as it contains dairy and eggs.
To make a vegan version, you would need to make the following substitutions:
Eggs
There are lots of homemade egg replacement options to choose from when making a vegan cake. Some work really well but most this will change the texture of your sponges at least a little.
I haven't tested a vegan version of this particular recipe, but I often replace eggs with the following options in vegan baking (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness and potentially an apple flavour).
Butter
Use a vegan-friendly baking block or butter. I mostly use Flora Plant B+tter for vegan baking, but any similar product should work well in this recipe. Make sure to use plant-based butter with a fat content of around 80% to replicate dairy butter's behaviour.
Cream cheese
For the cream cheese frosting, you could use vegan cream cheese, such as Violife cream cheese. Many supermarkets offer their own brand of cream cheese, and you'll usually find them in a dairy-free or vegan section in the refrigerated aisles.
You might have to experiment with the quantities a bit to get a spreadable icing that tastes good, depending on which brand you use.
Is Pumpkin Spice Cake gluten-free?
No, this recipe is not gluten-free as it uses self raising flour, which is made from wheat.
To make a gluten-free version of this cake you could try using a gluten-free self raising flour. I haven't tested this recipe with any specific brands, but I recommend opting for a good quality brand made from a blend of different flours (rice, oat etc) to give tried and tested results. Doves Farm is usually reliable, but there are other brands available.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra that you intend to serve with your pumpkin Spice Cake.
Is pumpkin spice cake keto-friendly?
This recipe isn't suitable for a ketogenic diet, as it contains wheat flour, sugar and pumpkin. All of these ingredients would need to be replaced with keto-friendly alternatives for this recipe to be suitably low carb.
It wouldn't be a pumpkin spice cake if you swap out half of the ingredients, so it's probably best to find a keto-specific recipe.
Is pumpkin spice cake healthy?
While Pumpkin Spice Cake is generally considered a healthier option than some other desserts, it's still important to moderate your intake. Pumpkin Spice Cake is high in sugar and calories, so it's best to enjoy this dessert in moderation. There's nothing wrong with the occasional treat, so don't worry too much!
Is pumpkin spice cake safe to eat while pregnant?
It's always advisable to make sure that all of your ingredients are in good condition, have been stored correctly and that you prepare this meal safely and hygienically. This is especially important when pregnant.
This cake should not present a risk if made correctly, however it's important that you check the medical advice local to you.
The eggs in this recipe are fully cooked so should not present an issue, unless you have been advised against it.
The cream cheese for the frosting must be pasteurised.
Pregnant people are advised to avoid eating soft cheese as it risks Listeria. However, most cream cheese isn't considered a 'soft cheese', as soft cheese refers to unpasteurised cheeses. Whereas cream cheese is a pasteurised dairy product.
So if you buy your cream cheese from a supermarket, the chances are it's safe for a pregnant person but you should always check the label to be sure.
If you buy your cream cheese from a farmers market or independent supplier, it's even more important that you check the labels and/or speak to the supplied to ensure it is pasteurised and safe for pregnant people.
If you're uncertain, don't use it.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with pumpkin spice cake?
This easy cake is perfect for an autumn (fall) or winter dessert, but I love having a slice with a hot cup of coffee or tea while working from home.
If you're serving it as a dessert after dinner, this cake pairs well with vanilla ice cream or whipped cream as a contrast to the spiced sponge.
Can i make the pumpkin spice cake without pumpkin puree?
Yes, you can make pumpkin spice cake without pumpkin puree, but then it would be missing a really key ingredient that contributes wonderfully to the texture, colour and flavour.
If you need to, though, you could replace the pumpkin puree with an equal amount of applesauce. This will keep the texture and the cooking time much the same, but it will make the cake sweeter, so you may want to reduce the sugar quantity in the cake a little.
How should I store Pumpkin Spice Cake?
You should keep your Pumpkin Spice Cake in an airtight container in the fridge. It will last for about 3 days.
How long will Pumpkin Spice Cake keep?
Your frosted pumpkin spice cake should keep in an airtight container in the fridge for up to 3 days.
Can i leave pumpkin spice cake out on the counter?
No, pumpkin spice cake should be refrigerated, or the frosting will quickly spoil.
Can I make pumpkin spice cake ahead?
Yes, you can make your Pumpkin Spice Cake and store it in the fridge for up to 3 days.
However, making your cake the day you plan to serve it is always better, as fresh tastes best!
If you want to split the work up, you could make the sponges, cool them completely and then wrap them well and pop them in the fridge, ready to work on the frosting the next day.
Can I keep pumpkin spice cake in the refrigerator?
Yes, you'll need to keep your cake in the fridge, as the cream cheese frosting can quickly spoil if left at room temperature.
Can I freeze pumpkin spice cake?
Yes, you can freeze your Pumpkin Spice Cake. The best way to freeze it is to refrigerate until the frosting is nice and firm, then double wrap it cling film (plastic wrap), followed by a layer of aluminum foil. It should then keep relatively fresh in the freezer for up to 3 months.
You might prefer to freeze the cake in individual slices. This will make it easier to defrost and serve as you won't need to wait for the whole cake to thaw.
Put a bit of baking paper between each slice to prevent them from sticking together, and then place in a sealed container that doesn't have too much empty space in it as this can make freezer burn more likely.
If you're a fan of making ahead, you also have the option to double-wrap and freeze the unfrosted sponges. Properly frozen, they should keep for 3-6 months.
When you want to eat your cake, simply defrost in the fridge for 8 hours, then make the frosting and assemble as the recipe states.
What is the best way to defrost Pumpkin Spice Cake?
When you're ready to eat your cake, defrost overnight in the fridge in an airtight container and then allow it to come to room temperature before serving.
Bear in mind that the frosting may split a little as it defrosts, and there may be dents or lines from the wrapping, so it may not look as neat.
Can I make this Pumpkin Spice Cake in a tin?
You could portion the batter into individually lined muffin tins and make delicious pumpkin cupcakes / pumpkin muffins.
I'd estimate they'd take about 30-40 minutes to bake, but you'd need to test this for yourself until they're springy on top and a skewer pushed into the top of the cake in the centre comes out clean.
You could also consider making this cake as a pumpkin bread loaf. I'd recommend a medium greased and lined loaf tin for that, and it would probably take around an hour to cook but, again, you'd need to experiment.
I suspect a bundt pan approach would work well too, just be sure to grease your pan really well. Ideally, I'd use a cake release spray, coating generously to ensure your pumpkin bundt cake comes out cleanly.
Can I make Pumpkin Spice Cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
You can use a stand mixer to mix your cake batter and frosting, if you like.
Use a whisk or paddle attachment to cream the sugar and butter on high speed. Make sure you scrape down the sides of the bowl as you add the remaining ingredients.
You'll probably want to mix the eggs one by one at medium speed so that they the can be properly incorporated and don't go flying out of the bowl.
When you come to add the flour, either fold it in by hand or use just short pulses on low speed with the paddle mixer to combine so that you don't overwork the batter and make the final cake tough.
Once your cake is in the oven, you can clean out the mixer bowl and attachments and use it your stand mixer to beat your icing sugar and butter together for your cream cheese frosting.
Again, it's best to fold in the cream cheese by hand, if you can, so that you don't overwork the frosting.
How can I make sure my Pumpkin Spice Cake turn out perfectly?
I try to write the recipes with explicit instructions so that there's no guesswork to be done.
Here are a few extra tips to ensure your pumpkin spice cake comes out perfectly every time:
- Read the whole recipe before you start. Mistakes tend to happen when a step catches you by surprise, so having a quick read help everything run smoothly.
- Weigh everything before you start. If you're make a recipe for the first time and feel like you might get mixed up, weighing everything out in advance is a great way to allow you to focus on the method and avoid quantity mistakes.
- Ensure all your ingredients are in good condition and at the right temperature before cooking. Room temperature ingredients mix more easily and produce a more consistent cake. Only your cream cheese needs to be chilled.
- Sift the dry ingredients into the bowl together rather than one after the other. This can help them mix more easily and produce a more consistent cake.
- Preheat your oven before putting the cake in - this will help to ensure that the cake cooks evenly and rise properly.
- Make sure to put the cake in the centre of the oven. This allows air to circulate all around the cake, meaning it cooks evenly.
- Bake your cake all the way through. The cake is done when it springs back if a finger is pressed lightly on top of the center of the cake. A toothpick or skewer inserted into the centre comes out clean.
- Make sure the cake is completely cool before you add the frosting, otherwise it will melt and slide right off!
Why did my pumpkin spice cake turn out dry/crumbly?
There are a few potential reasons why your Pumpkin Spice Cake may have turned out dry or crumbly.
A common reason is that ingredients were missed or mis-measured. Too much dry or too little wet ingredients can result in a dry cake.
The second most likely reason is that you overcooked your sponge.
Your cake needs 1 hour in the oven, which is longer than many sponge recipes. This is because we're cooking it low and slow to ensure nice flat tops, perfect for sandwiching together.
In addition, the batter contains pumpkin puree, which helps keep the cake lovely and moist. Don't leave your sponges in the oven for longer than an hour if you think your cake seems too moist. Take them out if it's springy on top and passes the skewer test!
Why did my pumpkin spice cake turn out wet/soft/dense?
There are a few potential reasons why your pumpkin spice cake may have turned out wet, soft or dense.
If your pumpkin spice cake turns out too soft, it may be because you didn’t bake it for long enough. Make sure to bake it for approximately 1 hour. The cake is done when it springs back if a finger is pressed lightly on top. A toothpick or skewer inserted into the centre comes out clean.
Another reason for a dense cake may be that you used too much fat/eggs or too little flour, which could makes the cake heavy or wet. To avoid this, it's best to measure your ingredients before you begin cooking, and place them in ramekins in front of your cooking area, so that you don't forget to add anything or mix up measurements.
Finally, it could be that your oven temperature is too low. Make sure you check your oven is preheated to the correct temperature before you put the cake in. Many household ovens have an incorrect temperature dial or hot spots, which produce inconsistent bakes.
Use an oven thermometer if you're unsure about your oven temperature.
Why did my pumpkin spice cake sink in the middle?
There could be a few reasons why your Pumpkin Spice Cake sunk in the middle.
Check that your oven is preheated to the correct temperature before you put the cake in.
If you put your cake into the oven before it's up to temperature, the raising agents won't work as well and won't set the cake into a firm crumb texture.
However, you could also see issues if your oven was too hot as this can cause the outer batter to cook and rise too quickly. The cake will then collapse because the insides haven't had time to set.
Another common cause of collapsing issues is adding too much raising agent. This cake uses self-raising flour without any extra baking powder. If you add extra, I can't guarantee what kind of results you'll get.
Don't overmix the batter, or your cake will be tough and won't achieve a light crumb. When you mix flour and liquid for too long, you activate the gluten, similar to kneading bread dough. This will be more difficult for the raising agents to work against.
Finally, ensure you don't open the oven door for at least the first three quarters of baking time, as this can cause your cake to sink.
Raising agents cause little bubbles of air to form, which heat up and set the cake mix into a cooked crumb texture. If you open the oven door too soon, you'll let the hot air out, and the bubbles will pop. They'll also pop if the oven door slams.
Why did my cream cheese frosting split or turn very loose?
Butter and cream cheese are essentially emulsions of oil, fat and protein. So if they are too warm and the bonds between the softened fat and protein are likely to unravel, causing the liquid and fat to separate. This can also happen if you overmix your frosting, even if the ingredients are at the right temperature.
If your frosting splits or turns very loose, pop the bowl into the fridge for 15-30 minutes and then try mixing it again. Cooling it down will help firm up the fat, and the bonds between the protein/fat/liquid will tighten, allowing you to whip it back together
How can I add/change the flavours in this pumpkin spice cake?
I think this is already the best pumpkin cake, but if you would like to add or change the flavours in this Pumpkin Spice Cake, there are a few things you can do.
One option is to add different spices to the cake batter. Extra cinnamon, allspice and ginger all work well with pumpkin and would amp up the flavour in the cake.
Another option is to use a different type of frosting.
How about lemon buttercream? Or chocolate frosting would be a deliciously unusual choice for this pumpkin spice cake.
You could even try making a pumpkin spice buttercream frosting by using a standard vanilla buttercream recipe and adding pumpkin spice to taste.
Where is the origin of pumpkin spice cake?
This pumpkin spice cake takes the flavours of pumpkin pie and serves them up in layered sponge cake form.
The first pumpkin pie recipe was published in England in 1647, as 'Pumpion pie' in a cookbook by Hannah Woolley. Woolley's recipe involved battering and frying pumpkin before baking it with other fruit in a pie case. The pie didn't include any spices, as they would have been hard to access then.
Pumpkin spice seasonings comes later, in America, where pumpkins and spices were more accessible. The first spiced pumpkin pie is from a 1798 reprint of the American cookbook American Cookery by Amelia Simmons. In the book, Simmons uses a blend of nutmeg, cinnamon, ginger, cloves, and allspice to season a 'Pompkin Pie'.
Fast forward a few hundred years to the 1990s, pumpkin spice became a popular seasoning blend for hot drinks, make popular worldwide by the Starbucks PSL. And now you can enjoy it in cookies, cakes and cheesecakes every autumn!
Contrary to some assumptions, there's no pumpkin in pumpkin spice, it's just cinnamon, nutmeg, ginger, cloves, and sometimes allspice - pretty much the same as British mixed spice, meaning the two are pretty interchangeable in baking.
Print this Pumpkin Spice Cake recipe
Pumpkin Spice Cake Recipe
Ingredients
For the pumpkin sponge
- 250 g (8.8 oz) slightly salted butter
- 250 g (8.8 oz) soft light brown sugar
- 3 medium free range eggs
- 1 tsp vanilla extract
- 200 g (7.1 oz) pumpkin puree
- 250 g (8.8 oz) self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For The Cream Cheese Frosting
- 400 g (14.1 oz) icing sugar (powdered sugar) powdered sugar
- 200 g (7.1 oz) slightly salted butter softened
- 220 g (7.8 oz) full fat cream cheese chilled
- 2 tsp vanilla extract
- 1 Lotus biscoff caramelised biscuits or ginger biscuit, crushed
Instructions
Make The Sponge
- Grease and line two 18 cm (7 inch) cake tins.
- Preheat the oven to 180C (160C fan, 350F).
- Put the sugar and butter in a large mixing bowl and whisk together until pale.
- Add the eggs and vanilla and whisk, followed by the pumpkin puree.
- Sift in the flour and pumpkin spice and fold together.
- Spoon into the lined tins and level off.
- Bake for 1 hour minutes until golden.
- Leave to cool in the tin until safe to touch, then release onto a wire rack to cool completely.
Make the cream cheese frosting
- Put the softened butter in a bowl and whisk until pale and creamy.
- Sift in the icing sugar, add the vanilla extract and whisk until very pale, creamy and increased in volume.
- Add the chilled cream cheese and fold through gently. Don't overwork it as it will loosen. If it looks like it’s starting to loosen, pop in the fridge for 10 minutes to firm up.
Assemble the cake.
- Put the first cake on a board and pile about one third of the frosting on top and spread to the edges.
- Place the second cake on top and pile another third of the frosting on top.
- Use the remaining frosting to neatly frost the sides.
- Sprinkle the crushed cookie on top.
- Place the whole cake in the fridge for 1 hour to firm up before slicing and serving.
Nutrition
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Abi says
Bonjour je souhaite faire cette recette mais dans un moule de 15 cm et 10 cm comment calculer les proportions svp