My younger sister requested to make this cake when she came to visit me and it came out tasting delicious. The amazing spices in this cake will leave your house smelling decadent.
I will bake and eat any dessert that has cinnamon in it because cinnamon is one of my favorite spices. This cake is so good! It is so moist and flavorful. I promise your friends will be asking for a second or even third serving. This is a great cake to make during fall or for a Halloween party. There are a lot of steps to this cake so I would recommend baking this cake on the weekend and pre-measuring everything beforehand. You can also skip the caramel sauce or buy caramel sauce if you don't have time to make it. Caramel sauce can be tricky to make and it can easily burn. When you make caramel sauce it is important to keep stirring at all times to prevent it from burning or hardening. I absolutely loved this cake and I am will make it again sometime soon.
Pumpkin Cake with Cream Cheese Frosting &
Caramel Sauce
Serving size: 1 cake
Total Time: 1 hour and 15 mins
Source: Adapted from Broma Bakery
Cake:
1 1/2 cups pumpkin puree
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
Salted Caramel:
1/2 cup granulated sugar
3 tablespoons butter, room temperature
1/4 cup heavy cream
1/2 teaspoon salt
Cream Cheese Frosting:
8 oz cream cheese, room temperature
8 oz butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
7 cups powdered sugar
Step 1: Preheat oven to 350 degrees. Grease two 8-inch cake pans.
Step 2: In a bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla. Mix in the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3: Evenly pour the batter into the prepared pans. Bake for 25-30 minutes, then allow to cool completely before frosting.
Step 4: To make the caramel, in a saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. Once the sugar is fully melted and turns a medium gold color, remove from heat immediately and stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely. Next, pour in the heavy cream. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat, stir in salt, and allow to cool at room temperature while you make your frosting.
Step 5: To make the frosting use a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Step 6: Assemble the cake: Place the first cake on a plate, then top with a large amount of frosting. Add the top layer and finish with frosting on the outside of the cake.
Step 7: Place the slightly cooled salted caramel in a piping bag with a small tip (if it’s feeling too solid, place the caramel in the microwave for 10 seconds). Starting from the center, squeeze out the caramel in a tight spiral, going all the way to the edge of the cake. When you’re at the edge of the cake, make small zig-zag-like movements to allow the caramel to fall off the side of the cake. If you’d like, decorate the top of your cake with blackberries.
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