Pumpkin cake with caramel cream cheese frosting
Pumpkin cake with caramel cream cheese frosting recipe in the cake category
Recipe ingredients:
- Pumpkin cake:
- 8 tablespoons unsalted butter
- 1 1/4 cups light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 teaspoon cloves
- 1/2 cup heavy whipping cream
- 1 cup pumpkin puree
- Caramel cream cheese frosting:
- 12 tablespoons butter, divided
- 1/2 cup plus 1 tablespoon light brown sugar
- 5 tablespoons heavy whipping cream
- 12 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 3/4 cups confectioners sugar
- 1 3/4 cups toasted pecan halves, broken into pieces
Recipe method:
- Preheat the oven to 350 degrees F.
- Grease two 9 inch pans with vegetable shortening-flour mixture.
- Line the pans with parchment paper and grease the parchment paper as well.
- Dust the pans with flour and shake out excess flour from pans.
- Prepare the cake: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.
- Cream the butter with both sugars for 3 minutes on medium high speed until light and fluffy, scraping down the bowl periodically.
- Add the eggs and mix until combined.
- With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the dry ingredients.
- Mix in the remaining cream and finally the rest of the dry ingredients.
- Add the vanilla extract and pumpkin puree. Mix only until smooth.
- Divide the batter into the pans. Bake in a 350 degree F oven for 30 minutes.
- Remove pans from the oven and cool on a rack for 10 minutes.
- Flip pans out onto another cooling rack and then invert cakes to cool completely on a rack.
- Prepare the frosting: Place 4 tablespoons butter and all of the brown sugar into a small saucepan.
- Cook over medium heat, stirring constantly.
- As soon as the mixture begins to boil, turn the stove off and add the cream, stirring until blended.
- Set aside to cool completely.
- Once the caramel mixture is cool, cream the remaining 8 tablespoons butter and cream cheese together in a large mixing bowl on medium high speed until smooth.
- Add the remaining ingredients and mix until all are blended in.
- Reserve 1/2 cup of frosting to decorate the top, if desired.
- Place one of the cake layers on a cake round or plate.
- Spread 2/3 cups frosting over.
- Top with the other layer.
- Use the remaining frosting to frost the top and sides of the cake.
- Use the palm of your hand to gently apply the toasted pecan pieces to the sides of the cake.
- Place a toasted pecan half in the middle of the center swirl.
Tags: pumpkin, caramel, cream, cheese, frosting, recipe, cake, recipes, cooking