Ingredients for Pumpkin Cake With Caramel Cream Cheese Frosting
- 1 cup granulated sugar
- 1/4 cup water
- 1 vanilla bean, split and seeds scraped
- Unsalted Butter
- 1 cup heavy cream
- 16 ounces cream cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- Ground Cloves
- Light Brown Sugar
- 2 large eggs
- Vegetable Oil
- 1 (15-ounce) can pumpkin puree
- Whole Milk
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How to Make Pumpkin Cake With Caramel Cream Cheese Frosting
- **Make the Caramel Cream Cheese Frosting:**
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup water, 1 vanilla bean, split and seeds scraped.
- Cook over high heat, stirring constantly, until sugar dissolves.
- Use a wet pastry brush to wash down any sugar crystals from the sides of the pan.
- Cook over moderate heat, without stirring, until a medium-dark amber caramel forms (about 9 minutes).
- Remove from heat and immediately stir in 1/2 cup (1 stick) unsalted butter and 1 cup heavy cream. (Caution: mixture will bubble vigorously).
- Discard the vanilla bean.
- Transfer caramel to the large bowl of a stand mixer fitted with a whisk attachment. Beat at low speed until slightly cooled and comes together (about 5 minutes).
- With the mixer running, add 16 ounces cream cheese, one cube at a time, beating well between additions until completely smooth and silky.
- Transfer frosting to a bowl and refrigerate for at least 6 hours, or preferably overnight, until very firm.
- **Make the Pumpkin Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a large bowl, beat 1 1/2 cups packed light brown sugar and 2 large eggs at medium-high speed with an electric mixer until light and fluffy (about 3 minutes).
- Beat in 1/2 cup vegetable oil, then 1 (15-ounce) can pumpkin puree.
- In three additions, alternately add the dry ingredients and 1 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into the prepared pans. Smooth tops.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 20 minutes.
- Run a knife around the edges to loosen, then invert cakes onto wire racks to cool completely.
- Place one cake layer on a serving plate and frost with 1 cup of the chilled caramel cream cheese frosting.
- Top with the second layer and frost the top and sides of the cake.
- Refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
160g
Fat
93g
Carbs
19g
