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Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting Recipe

Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting Recipe

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Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting

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Ingredients:

Serving

3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground cardamom
1 (15 oz) can pumpkin puree
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 large eggs
2 tsp finely grated orange peel
1 (1 lb) box powdered sugar, divided
1/2 cup heavy whipping cream , plus
1 tbsp heavy whipping cream
1 tsp vanilla extract
1/4 tsp salt
8 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
candied orange peel (optional)

Directions:

For cake:.
Preheat oven to 350°F Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
For frosting:.
Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. Let stand at room temperature 2 hours before serving. Sprinkle candied orange peel over top of cake if using. Cut into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	662.15 Kcal (2772 kJ)
Calories from fat	335.54 Kcal
		% Daily Value*
Total Fat	37.28g	57%
Cholesterol	101.52mg	34%
Sodium	347.99mg	14%
Potassium	177.12mg	4%
Total Carbs	78.47g	26%
Sugars	52.37g	209%
Dietary Fiber	1.14g	5%
Protein	6.62g	13%
Vitamin C	0.6mg	1%
Iron	0.7mg	4%
Calcium	77.8mg	8%

Amount Per 100 g
Calories	417.78 Kcal (1749 kJ)
Calories from fat	211.71 Kcal
		% Daily Value*
Total Fat	23.52g	57%
Cholesterol	64.05mg	34%
Sodium	219.56mg	14%
Potassium	111.75mg	4%
Total Carbs	49.51g	26%
Sugars	33.04g	209%
Dietary Fiber	0.72g	5%
Protein	4.18g	13%
Vitamin C	0.4mg	1%
Iron	0.5mg	4%
Calcium	49.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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