Each tender pumpkin cake layer is sandwiched between a delicous spiced crust, salted caramel and caramel cream cheese frosting – it is amazing!!
Pumpkin Cake with Caramel Cream Cheese Frosting
Spiced Crust
- 1 1/4 cup graham cracker crumbs
- 1 1/4 cup vanilla wafer or Bishoff cookie crumbs
- 7 Tbsp brown sugar
- 2 Tbsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 12 Tbsp butter, melted
Preheat oven to 350 degrees. Line the bottom of three 7-inch cake pans (or four 6-inch) with parchment and spray lightly with cooking spray. Set aside.
In a bowl mix all the dry ingredients untill well blended. Pour melted butter over the top and stir until well blended.
Divide the mixture between the pans and pat down. Bake for 5 minutes. While cooking, make the cake.
Pumpkin Cake
- 2 cups cake flour
- 2 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 1/4 cups light brown sugar
- 4 eggs
- 3/4 cup vegetable oil
- 15 oz can pumpkin puree
- 1/2 cup milk
In a medium bowl whisk the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
In another bowl beat the brown sugar and eggs o medium speed until fluffy. Beat in the oil, then stir in the pumpkin puree. Mix in the dry ingredients and the milk, alternating between additions.
Pour the batter equally between the pans on the top of the spiced crust and bake for about 25 minutes.
Caramel Cream Cheese Frosting
- 1 1/2 cups light brown sugar
- 3/4 cup butter
- 1/4 cup plus 2 Tbsp milk
- 1 1/2 cup vanilla
- 8 ounces cream cheese, cut into cubes
- 3-5 cups powdered sugar
In a saucepan combine the brown sugar, butter and milk. Bring to boil over medium heat. Cook and stir 2 minutes. Remove from heat and add vanilla. Cook to lukewarm.
Beat in the cream cheese, then gradually add the powdered sugar until the frosting reaches spreading consistency.
Salted Caramel
- 1 cup white sugar
- 1/2 cup water
- 1 tbsp corn syrup
- 2/3 cup heavy cream
- 1 tsp vanilla
- 1 tsp salt
Mix sugar, water, and corn syrup in a small saucepan.
Bring mixture to a boil over medium heat, but do NOT stir. Cook until carmelized to a golden brown color. Remove from heat.
Slowly add heavy cream. Pouring a tiny bit at a time, stirring constantly, until all the cream is incorporated.
Mix in salt and vanilla. Cool.
Cake Assembly
After leveling each cake layer, place the first cake layer, crust side down, on a cake board. Apply ½ cup of the frosting over the cake layer, followed by a drizzle of the salted caramel.
Repeat these steps for the next two cake layers. Finish by placing the final cake layer on top of the last layer of filling.
Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This will lock in any crumbs. Freeze the cake for 10 minutes.
After the crumb coat is set, apply the rest of the frosting. Top with a layer of salted caramel.
Refridgerate the cake until ready to serve.
