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As an alternative to the traditional pumpkin pie, pumpkin spice layer cake with caramel and cream cheese frosting is a delicious recipe that can be prepared for gatherings or just as a after-dinner dessert. If you'd like to try this yummy variation of pumpkin cake, read on to learn how to make pumpkin spice layer cake with caramel and cream cheese frosting.
Despite the lengthy name, preparing pumpkin spice layer cake with caramel and cream cheese frosting is fairly simple. You will need to gather your ingredients, prepare and bake the cake, prepare the frosting and assemble the cake. While this recipe uses canned pumpkin puree, you are welcome to make your own pumpkin puree.
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Cake Frosting Tips
As shown in this video, frosting a cake takes some skill and patience. This Howcast chef shows how to add a bit of frosting to the plate and wax paper before adding the cake layers. The chef also recommends frosting the cake when your kitchen is not overly hot, to prevent the frosting from becoming runny. Lastly, she gives tips to create a professional look to the completed cake by making waves or smoothing the edges of the frosting.
annek added a comment November 11, 2009 01:02 AM| ReportMmmmm!!!! This looks so good. -
Step 1: Gather Your Ingredients
Cake
- 3 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cardamon
- 1 15 oz can pumpkin puree
- 1 1/2 cups white sugar
- 1 1/4 cups cooking oil
- 4 eggs
- 2 tsp. finely grated orange peel
Frosting
- 1 1-lb. box powdered sugar, sifted
- 1/2 cup plus 1 tbsp. heavy whipping cream
- 1 tsp. vanilla
- 1/4 tsp. salt
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
Step 2: Prepare Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting
- Preheat your oven to 350 degrees F.
- Grease and lightly flour two nine-ince cake pans.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and cardamon in a large bowl.
- Mix the pumpkin, white sugar and cooking oil in a separate large bowl.
- Add the eggs to the pumpkin mixture, beating them in one at a time until completely incorporated.
- Add in the grated orange peel.
- Gradually add the flour mixture to the pumpkin mixture, mixing just until the batter blends.
- Pour the batter evenly between the two cake pans.
- Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in pans for 10-15 minutes, then remove from pan and cool in a wire rack.
- Add 1/2 cup of the powdered sugar to a non-stick skillet or saucepan.
- Cook over medium heat for roughly two minutes or until the sugar turns dark brown.
- Slowly stir in 1/2 cup of the heavy whipping cream, the vanilla and salt, stirring to dissolve any caramel chunks that appear.
- Add in the remaining 1 tablespoon whipping cream, then strain the mixture and allow to cool in a small bowl.
- Mix the cream cheese and butter in a large bowl until smooth.
- Gradually add in the remaining powdered sugar and the cooled caramel mixture.
- Refrigerate the frosting mixture for two hours or until the mixture is firm enough to spread.
- Carefully trim the rounded tops from each of the cakes using a serrated knife.
- Place one cake on a serving dish or plate, cut side up and spread 3/4 cup of the frosting over the cake.
- Top with the second cake, cut side down.
- Evenly spread the remaining frosting over the top of the assembled cake.
- Cover and chill for at least two hours.
- Slice, serve and enjoy.
Step 3: Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Variations
- Substitute bourbon for the vanilla if desired
- Pumpkin pie spice can be used in place of the individual spices
- Cake can be topped with candied orange peel if desired and dusted with cinnamon
- Cake can be made up to two days in advance and refrigerated
