Very moist Pumpkin Spice Caramel Cake made with homemade fresh Pumpkin Puree, filled with caramel Cream Cheese Frosting and coated with luscious and shiny homemade Caramel. You have to try this cake even if you usually don't like pumpkin because it's not too sweet and the spices mix in the cake batter is the perfect match with caramel and cream cheese!This is the perfect Halloween and Thanksgiving cake!
40 g(3 tbsp)vegetable oil(sunflower oil or flavorless oil)
300 g(1 + 1/2 cup - 10,5 oz)fresh pumpkin puree
1 tspvanilla paste
Caramel
220 g(1 cup + 1 tbsp)caster sugar
58 g(4 tbsp)water
125 g(1/2 cup)whipping creamroom temperature
20 g(1 + 1/2 tbsp)unsalted butter
1/2 tspsea salt
1 tspvanilla paste
Cream Cheese Frosting
500 g(1 pound)cream cheese (Philadelphia)chilled
200 g(1 cup)unsalted butterroom temperature
80 g(1/4 cup)caramel
150 g(1 cup + 3 tbsp)powdered sugar
1 tspvanilla paste
Instructions
Pumpkin Spice Cake
In a medium size bowl sift together the dry ingrerdients (flour, baking powder, baking soda, spices).
In a large bowl mix for about 40 seconds the soft butter with sugar and vegetable oil until creamy: don’t overmix or the cake will crack.
Incorporate the eggs one at a time and vanilla: mix just until combined and don’t overmix.
Incorporate pumpkin puree.
Gently incorporate in two times the dry ingrerdients with a spatula just until combined; if there are lumps use a mixer for few seconds. Don’t overmix the flour if you want a soft cake.
Using a kitchen scale, equally divide the cake batter in two greased and lined with parchment papers 20 cm-8 inch cake pans.
Bake in preheated oven at 180°C-350°F for about 18-20 minutes or until a toothpick comes out clean.
Cool down completely on a wire rack.
Caramel
In a medium size saucepan place sugar and water. Cover with a lid and bring to a boil over low heat. Don’t stir!
Keep on cooking without stirring until the caramel will be dark amber color: it will take about 10 minutes to get this color (it depends to your heat), so be patient and pay attention to avoid burning it!
Remove from heat and incorporate in 3-4 times whipping cream (be careful: it will bubble a lot!).
Add butter and salt.
Return to low heat for about 2-3 minutes or until thicken a bit.
Remove from heat and transfer to a heatproof bowl.
Cool down completely and add vanilla paste.
Cream Cheese Frosting
In a small bowl mix butter until light and creamy. Set aside.
In a large size bowl mix cream cheese with vanilla paste until creamy.
Incorporate the creamy butter and the caramel into cream cheese mix.
Sift powdered sugar in two times and mix until fluffy.
Assemble the Cake
Place one cake layer onto your serving plate and evenly spread on top about 1/3 of frosting.
Add the second layer of cake and evenly spread on top a bit less than 1/3 of frosting. Cover approximately the sides of the cake. Refrigerate for about 30 minutes.
Make a second frosting coat on the sides until smooth (optional). You’ll be left about 4 tbsp of frosting for rosettes.
Heat for just few seconds the caramel in the microwave until get a pouring consistency (not too runny) and makes some drips on the sides.
Top the cake with the remaining caramel (maybe you could have about 4 tbsp of caramel leftovers) and gently spread evenly. Refrigerate for few minutes, mostly if you live in a hot climate.
Pipe on top some rosettes with the remaining cream cheese frosting and serve it.
Video
Notes
You can refrigerate the leftover for about 1 week.Serve at room temperature.