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Pumpkin Caramel Layer Cake Recipe
Ash Tyrrell

Pumpkin Caramel Layer Cake Recipe

Every autumn, I get this itch to bake something that smells like a candle store and tastes even better, and this pumpkin caramel layer cake is exactly that. I first made it for a small dinner with friends, and by the time we cut into it, there wasn't a slice left on the table.
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Prep Time 45 minutes
Cook Time 35 minutes
Servings: 20
Ingredients Method Notes

Ingredients
  

  • 2 cups granulated sugar – melts down slowly into the amber base that flavors everything
  • 3/4 cup unsalted butter room temperature – adds richness and helps the caramel stay glossy
  • 1/2 cup heavy whipping cream room temperature – thins the caramel to the perfect drizzle consistency
  • 1/2 tsp fine salt – balances the sweetness and gives that salted-caramel edge
  • 3 cups all-purpose flour – gives the cake its structure so measure it carefully
  • 3 cups granulated sugar – keeps the crumb moist and tender
  • 2 1/2 tsp baking powder – helps the layers rise evenly
  • 1 tbsp ground cinnamon – the backbone of that warm fall flavor
  • 1 1/2 tsp ground ginger – adds a little zing to the spice mix
  • 1 tsp fine salt – sharpens all the other flavors
  • 3/4 tsp ground nutmeg – rounds out the pumpkin spice profile
  • 1 cup unsalted butter room temperature – creamed into the dry mix for a soft crumb
  • 2/3 cup pumpkin puree – use plain puree not pie filling, for the best texture
  • 1/2 cup egg whites room temperature – keeps the layers light instead of dense
  • 1 1/2 cups buttermilk room temperature – adds moisture and a gentle tang
  • 2 tbsp vegetable or canola oil – locks in extra moisture as the cake cools
  • 1 tsp vanilla extract – rounds everything out with warmth
  • Orange gel food coloring optional – purely for a prettier, more pumpkin-colored crumb
  • 1 1/2 cups unsalted butter room temperature – the frosting's creamy base
  • 1 cup full-fat cream cheese room temperature – adds tang and that classic frosting flavor
  • 1 tsp vanilla extract – enhances the spice notes
  • 1/2 tsp fine salt – keeps the frosting from tasting flat
  • 6 cups powdered sugar – sweetens and thickens the frosting to a pipeable texture
  • 1/2 tsp ground cinnamon – echoes the spice in the cake
  • 1/4 tsp ground ginger – adds a light kick
  • 1/8 tsp ground nutmeg – rounds out the spice blend
  • 1/2 cup caramel filling from above, room temperature – swirls caramel flavor right into the frosting
  • Flaky sea salt – a finishing touch that makes the caramel pop

Method
 

  1. I always start with the caramel because it needs time to cool and thicken before it goes anywhere near the cake. Warm a heavy-bottomed saucepan over medium heat, then add the sugar a quarter cup at a time, letting each addition melt before adding more. Stir gently until it turns a deep amber color, then whisk in the butter, followed by the cream and salt. Pour it into a container and let it cool completely while you move on.
  2. Mix your dry ingredients together, then cream in the butter until the mixture looks like damp sand. Add the pumpkin puree and egg whites, followed by the buttermilk, oil, and vanilla. Divide the batter between your prepared pans and bake until a toothpick comes out with just a few moist crumbs. Let the layers cool in the pans before turning them out.
  3. While the layers cool, beat the butter and cream cheese together until smooth and light. Mix in the vanilla and salt, then slowly add the powdered sugar and spices. Finally, fold in the cooled caramel until the frosting turns a soft, warm tan color.
  4. Place your first cake layer on a board and spread on a layer of frosting. Pipe a border around the edge to keep the caramel from sliding out, then drizzle caramel in the center. Chill briefly before adding the next layer and repeating.
  5. Once all the layers are stacked, cover the entire cake in a thick layer of frosting. Smooth it out or add texture with the back of a spoon, then finish with a sprinkle of flaky sea salt for that irresistible sweet-and-salty bite.

Notes

  • I always set out my butter, cream cheese, and eggs well ahead of time cold ingredients just don't blend as smoothly, and I can tell the difference in the final texture.
  • I weigh my batter into each pan instead of eyeballing it, and my layers turn out so much more even because of it.
  • I chill my layers in the freezer for about 20 minutes before I stack them, since it makes frosting so much less messy.
  • I never skip piping a frosting border before adding caramel, because I learned the hard way that caramel loves to escape.
  • If my caramel firms up too much to drizzle, I just warm it in short bursts instead of forcing it, which keeps it from melting my frosting.